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CoolSteam Blancher Brocoli
CoolSteam Blancher logo


 Low-Temperature Steam Vegetable Blanching Equipment
Food Safety with Optimal Quality 

 Low-Temperature Steam Blanching Equipment

We've applied 20 years of cooking science experience to rethink blanching.  Laitram’s patented CoolSteam® blancher delivers higher quality and food safety with lower energy and water costs than competing technologies.​

​Times are changing and blancher validation to achieve a 5-log reduction of Listeria is now a key to a process under control, without affecting the organoleptic characteristics of the end product.  The CoolSteam technology offers the perfect balance of efficiency, precise uniformity,  flexibility, consistency, and power.

coolsteam blanching

Why CoolSteam? 

food safety
5-Log Kill

Our patented design provides the highest uniformity in heat distribution to assure a 5-log kill and maintain the ideal organoleptic qualities of the product.

vegetable blanching
Superior Quality

High-quality end product, thanks to precise temperature controls, low temperature, and forced convection. 

energy water savings
Energy and Water Savings 

Almost no water, just steam. Energy efficient with a product to steam ratio of 9:1 lb. Starting times of 1 to 4 minutes.  

yield blancher
Yield Savings

Precise low temp and forced convection method are used to allow for optimal recipe creation without overcooking the product and losing yield via weight or crumbs.

CoolSteam Blancher no overcook

Precise Temperature Control within the chamber, below 100°C with a homogenized mixture of air and steam.

The lower-temp environment (55 ˚ -100˚C) prevents yield loss and flavor on the outside surface.

The product core reaches the lethal temperature range without overcooking the outside surface.

Validation Report conclusion: 
"It is gratifying to find temperature profiles within a pasteurizer to be so consistent across the belt width and throughout the process." 
green beens snap peas blanching coolsteam

Simple and Flexible Emphasis on Food Safety

CoolSteam produces a uniform and consistent blanch thanks to forced convection, the chamber design, and the homogenized mixture of air and steam in the chamber, even with bed depths of 17+cm.


Tested side by side against other blanchers, no cold spots, no peroxidase positives, the lethality of 5+logs.


Our Patented design with product repositioning (flips) allows for the ultimate control of food safety and quality assurance. Wide-open areas with doors on both sides for easy cleanability and access.  Solid 316 stainless steel, easy to clean more corrosion resistant and low maintenance.  

Blancher CoolSteam Temperature Consistency
CoolSteam Blancher

Product Applications

  • Vegetables: 

    • Green Beans, Corn, Spinach, Onions, Peas, Broccoli, Carrots, Peppers, Celery​, Olives

  • Fruits 

  • Dry Fruits 

  • Grains 

  • Rice 

CoolSteam Vegetables Blancher
CoolSteam Vegetable Blancher Escaldador


“The Laitram Machinery CoolSteam® blancher has now run a full season of green beans and corn, and the performance has far exceeded expectations. Laitram measured a 1.3% to 1.8% increase in yield recovery, improved our peroxidase positive outcomes and reduced energy consumption. The Laitram blancher is extremely consistent. Laitram has also worked with us to develop optimal recipes for each product. We could not be more pleased with our investment in Laitram’s CoolSteam® blanching technology.”

University of Florida

"The Laitram CoolSteam® Cooker provides a more uniform and controllable cooking temperature that assures compliance with existing regulations without compromising cook yield or product quality."


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