A cooking installation includes a cooking chamber, at least one conveyor belt positioned in the cooking chamber and following a spiral path of vertical axis, to receive food products and drive them from an inlet opening to an outlet opening of the chamber, a heat exchange circuit having a bundle of pipes disposed as a spiral inserted within the conveyor belt and divided into several portions involving different vertically superposed zones of the cooking chamber and connected together in parallel, and to a heat control unit for generating a heating fluid, a unit independently regulating the flow rate of the heating fluid within the portions of the heat exchange circuit, and a management and control unit for the thermal circuit and for the system driving the conveyor belt.
