Linear Cookers & Air Fryers
Features
- Infrared sear, roast, brown, or grill
- Top infrared with optional bottom flame
- Burner pressure control and infrared monitoring
- Flash back safety system
- Removable conveyor for cleaning
- Machine-moutned prewired controls
- Create, edit, and store recipes
- Self-cleaning burners (pyrolysis)
- Preassembled and tested, installation ready
- Angled surfaces for water runoff
- Constant waterflow prevents grease buildup
- CE Compliant design
- Removable drip drays for easier sanitation
- Adjustable belt wash
- EWON for remote data logging
Optional Features
- Bottom flame burners under belt
- Integrated grill marker with recipe control from 395 deg F (200 deg C) to 1,300 deg F (700 deg C)
- Integrated product flip
- Motorized height regulation conveyor with laser sensor
- Transfer nose exit conveyor
- Exhaust fan (required) with removable fat separator
- Fire suppression system
- Allen-Bradley or Siemens controls available
Rapidflow Linear Oven and Industrial Air Fryer – Single Zone 40-in
Marlen’s Rapidflow Linear Oven is one of our most versatile cooking solutions combining the benefit of both high temperatures and high-velocity air impingement to brown and air fry food products as tall as 8" (203 mm). Our Rapidflow ovens feature the structural durability of an independent inner skin design that provides durability along with safety and an ultra-hygienic design. Through the use of computational fluid dynamics and 3D modeling, these ovens are also designed with the most efficient airflow-control for optimal results.
High-velocity airflow is at the heart of the Rapidflow oven’s design. Both bidirectional and variable speed fans enable optimal airflow settings for impingement or convection cooking. The airflow envelopes irregularly shaped products with uniform energy. Air passing through the heat exchanger is directed into the cook zone in directionally forward, reversing, or combination patterns for rapid, uniform cooking, browning or air frying of any product. The modular design expands capacity and offers multiple independently controlled zones to optimize your process and add flexibility.
Installations around the world process a wide range of products, from crispy pork skin ham and uniform smoked turkey to golden brown pastry bites. Additionally, the oven’s versatile airflow pattern is optimal for air frying and cooking ready-to-eat food items such as meatballs, chicken wings, nuggets, and vegetables.
Features
- High temperature, PID controlled temperature range up to 650° F (343° C)
- High speed impingement air to roast, sear, brown, bake, and air fry
- Increased aperture for large profile deli products up to 8″ (203 mm)
- Configurable airflow components for Up, Down, and Oscillating for air balance
- Inner chamber design “free floats” from main frame to allow for thermal expansion
- Integrated heat source with up to 60 air exchanges every 2.5 seconds for improved browning
- Ewon for remote monitoring, login for maintenance, and data logging capabilities for the ever-evolving IIoT and Industry 4.0
- Steam Overheat Protection System for safe cooking with high temperature
- Ultra-hygienic design with integrated Clean-In-Place (C.I.P.) System and belt wash
- Optional no-leak patented sealed electrical boxes withstand 1350 PSI direct spray to edge of silicon seal
- Optional product flip for multi-zone ovens
- Optional spray systems for application of oil, browning agents or liquid smoke
Mini Aquaflow Water Cooker
Our Single Tank AquaFlow Water Cooker is used for sous vide applications in conjunction with a separate cooling method.
Our Aquaflow offers a continuous scalable process that drives product consistency unlike any batch process out there. Recipe-driven controls enable maximum control for product consistency and optimal results. Our Aquaflow continuous system eliminates double heating and handling to save labor and energy. So, whether you’re cooking meat to tender perfection or liquid eggs in a bag, Marlen’s Aquaflow system will help you achieve perfection every time.
Features
- Water immersion transfers heat about 24 times faster than air.
- Direct steam injection is used for efficient heating.
- Independently controlled tanks reduce footprint and improve product quality.
- Flighted belt design gently conveys product reducing risk of product degradation.
- Sparging manifold releases energy directly to product flights. A shower drench can be used for products that float.
- Multiple probes are used to control water temperature to +/- one degree.
- Hygienic design with inline filtration and easy access for cleaning.
- Ewon for remote monitoring, login for maintenance, and data logging capabilities for the ever-evolving IIoT and Industry 4.0.
- No-leak Patented sealed electrical boxes withstand 1350 PSI direct spray to edge of silicone seal.
- Sous vide cook, blanch, water cook, pasteurize and chill
- Custom designed and built to your available footprint
- Recipe driven with residence time from 60 seconds to over 6 hours
- Hot water heating up to 203° F (95° C) Cold water chilling to 33° F (0° C)
- Cook-in-bag or loose such as diced potatoes and other starches
- Fresh water rinse option on exit for starch applications
- Eliminates double handling and heating
Double-Zone Aquaflow Water Cooker
Our Double-Zone AquaFlow Water Cooker offers unparalleled performance for sous vide applications, from chicken breasts and short ribs to vegetables, starches, and even eggs. By moving product continuously from a hot tank to a cold tank, the double tank guarantees consistent quality every time.
Our Aquaflow can be used as a continuous chilling solution for packaged food products. The design is engineered to achieve critical chilling targets using a combination of water volume, movement, and recirculation. Our Aquaflow provides an efficient solution for a variety of pouches to bagged soups, post-pasteurized hot dogs, and more. A shower drench provides chilled water to product that floats and a sparging manifold efficiently delivers fresh chilled water directly to the product flights helping to reduce residence time and increase throughput capacity.
Features
- Water immersion transfers heat about 24 times faster than air.
- Direct steam injection is used for efficient heating.
- Independently controlled tanks reduce footprint and improve product quality.
- Flighted belt design gently conveys product reducing risk of product degradation.
- Sparging manifold releases energy directly to product flights. A shower drench can be used for products that float.
- Multiple probes are used to control water temperature to +/- one degree.
- Hygienic design with inline filtration and easy access for cleaning.
- Ewon for remote monitoring, login for maintenance, and data logging capabilities for the ever-evolving IIoT and Industry 4.0.
- No-leak Patented sealed electrical boxes withstand 1350 PSI direct spray to edge of silicone seal.
- Sous vide cook, blanch, water cook, pasteurize and chill
- Custom designed and built to your available footprint
- Recipe driven with residence time from 60 seconds to over 6 hours
- Hot water heating up to 203° F (95° C) Cold water chilling to 33° F (0° C)
- Cook-in-bag or loose such as diced potatoes and other starches
- Fresh water rinse option on exit for starch applications
- Eliminates double handling and heating
Triple-Zone Aquaflow Water Cooker
Our Triple-Zone AquaFlow Water Cooker helps processors defeat the lengthy cooling process of most sous vide cooking applications. The Triple-Zone AquaFlow provides a continuous solution for high-capacity applications that will benefit from two cooling steps. Whether you’re cooking brisket, skirt steak, or squash, the AquaFlow will deliver the highest quality and the highest yield.
Our Aquaflow offers a continuous scalable process that drives product consistency unlike any batch process out there. Recipe-driven controls enable maximum control for product consistency and optimal results. Our Aquaflow continuous system eliminates double heating and handling to save labor and energy. So, whether you’re cooking meat to tender perfection or liquid eggs in a bag, Marlen’s Aquaflow system will help you achieve perfection every time.
Features
- Water immersion transfers heat about 24 times faster than air.
- Direct steam injection is used for efficient heating.
- Independently controlled tanks reduce footprint and improve product quality.
- Flighted belt design gently conveys product reducing risk of product degradation.
- Sparging manifold releases energy directly to product flights. A shower drench can be used for products that float.
- Multiple probes are used to control water temperature to +/- one degree.
- Hygienic design with inline filtration and easy access for cleaning.
- Ewon for remote monitoring, login for maintenance, and data logging capabilities for the ever-evolving IIoT and Industry 4.0.
- No-leak Patented sealed electrical boxes withstand 1350 PSI direct spray to edge of silicone seal.
- Sous vide cook, blanch, water cook, pasteurize and chill
- Custom designed and built to your available footprint
- Recipe driven with residence time from 60 seconds to over 6 hours
- Hot water heating up to 203° F (95° C) Cold water chilling to 33° F (0° C)
- Cook-in-bag or loose such as diced potatoes and other starches
- Fresh water rinse option on exit for starch applications
- Eliminates double handling and heating