CoolSteam® BLue
U.S. Leader in Nut Pasteurization
42
Nut Pasteurization Lines
9
Almond TERP approvals
900
Millon lbs. Pasteurized Annually
Laitram’s patented CoolSteam® nut pasteurization technology is an all-natural, continuous-flow process with verified settings to achieve a 5log+ reduction of salmonella with excellent product quality and low capital and operating costs.
01
Optimal balance of lethality and quality, nuts truly look and taste raw. Unmatched consistency.
02
Unmatched worldwide customer service. Laitram Service Technicians and Engineers Based Globally with central Spare Parts Warehouse Locations.
03
Competitive capital and operating costs. Continuous process with no product handling. No storing needed, ready to pack product.
04
Proven reliability.
Simple, flexible design and operating principle.
Product Applications
Consistently Excellent Product Quality. Looks and Tastes Raw, Natural Crunch. Gentle and Flexible: Proven on the Most Sensitive Nuts. Validations for Almonds, Pistachios, Seeds, Walnuts, Cashews, Macadamias, Pecans.
The CoolSteam process virtually mitigates all moisture uptake and skin lift to eliminate disturbing each nut's raw form and quality. CoolSteam® Blue produces exceptionally consistent product quality.
Position / Role
Taylor Quill
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Position / Role
Alex Smith
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Position / Role
Morgan James
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Continuous Steam 4-Step flow
Laitram Machinery's nut pasteurization system is a continuous flow, 4-step, first-in, first-out low-temperature steam process that organically pasteurizes tree nuts for a 5log+ reduction of pathogens. CoolSteam® Blue provides a gentle treatment, no vacuums, and a continuous process with no product handling to avoid damage to fragile products such as cashews, almonds, macadamias, or walnuts. The product comes out ready to pack; no storing to equalize the temperature before packing.
Preheat
Preconditioning step to reduce condensation
Cool
Bring Product Below 80˚F
Dry
Convection Drying to flash off surface moisture and stabilize the texture
Pasteurize
Kill Step, 5-log Reduction
Why Pasteurize Nuts?
Are all Tree nuts Pasteurized?
Certain organisms, such as salmonella, can survive on the surface of a nut for an extended period of time in a dormant state. In fact, recent studies indicate that low moisture conditions actually strengthen these organisms' heat resistance and persistence. Hence, the application of surface pasteurization treatments for tree nuts is becoming more commonplace. Read more.
Read more on the impact of Steam Pasteurization on Almond Skin Integrity
A Comparison of Pasteurized Methods
Selecting the appropriate pasteurization method is crucial for tree nut processors to ensure food safety, maintain product quality, and optimize plant efficiency. This report explores the importance of nut pasteurization, various techniques, and their implications on product quality and efficiency. It details various thermal (steam, dry heat) and chemical (ethylene oxide, propylene oxide) pasteurization techniques, comparing their efficacy, impact on nut quality, and suitability for different scales of production. Each method has advantages and disadvantages, requiring careful evaluation of factors like bacterial reduction effectiveness, potential impacts on nut quality, regulatory compliance, and operational efficiency.
What Our Clients
Say About Us
"We are so satisfied with our new pasteurizer that we are drawing up plans for a second Laitram CoolSteam line. The entire Laitram team has been great to work with. We look forward to a very long-term relationship with the good folks at Laitram."
Nichols Farms
The benefit of the Laitram unit is that we're running at a much lower temperature, which preserves the actual quality of the nut, especially when it comes to skin lifting. And then basically just matching your input, what you put in is exactly what you get back out.
Chris Shaw, Operation Manager
