Low-Temperature Steam Blanching Equipment
Food Safety with Optimal Quality
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, flexibility, consistency, and power.
Laitram’s revolutionary patented CoolSteam® cooking technology delivers higher quality and food safety with lower energy and water costs than competing technologies.
We've applied 20 years of cooking science experience to rethink blanching.
The CoolSteam Blancher offers the same precise uniformity, simplicity, and control.
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.
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.
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
Our Patented design with product repositioning (flips) allows for the ultimate control of food safety and quality assurance.
Fast Starting Times of 1 to 4 min
Huge time and energy savings with short start times. Easily switch products with different recipes in minutes.
"As soon as we turn on the Blancher it is ready with the set temperature in one minute, we are always impressed" Luis Picaso, New Projects and Maintenance Manager, La Huerta.
Large Access on both sides for cleanability
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.
Self Cleaning Belt
Belt Cleaner in place with high-pressure rotating water nozzles. The System also offers a cleaning and sanitation mode through the touch-screen
Process Control System
Easily monitor and control the cooking process.
Independent Zone Temperatures
Data at your fingertips
Virto Group & CoolSteam
Process 15 different products in our blancher.
Increased their capacity by 25%
10% Overall Reduction in Steam Consumption ($80,000 Euros per year).
Huge Water Savings.
Not a single problem with the equipment (4 years old), only changed a motor in this time.
Self Cleaning Belt
Green Beans, Corn, Spinach, Onions, Peas, Broccoli, Carrots, Peppers, Celery, Olives, Basil, Kale.