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.
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.
High-quality end product, thanks to precise temperature controls, low temperature, and forced convection.
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.
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.
Precise Temperature Control within 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 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."
Simple and Flexible Empahasis 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.
Green Beans, Corn, Spinach, Onions, Peas, Broccoli, Carrots, Peppers, Celery, Olives