The same revolutionary low-temperature forced-convection principle, improved food safety-driven design.
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.
We've applied 20 years of cooking science experience to rethink blanching. The NEW CoolSteam Blancher offers the same precise uniformity, simplicity, and control, with an improved sanitary design.
Benefits
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.
Superior Quality: 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.
Yield Savings: Precise low temp and forced convection method are used to allow for optimal recipe creation without overcooking the product and losing yield.
The Laitram Machinery CoolSteam® Technology uses a forced convection method. In this process, a low-temperature mixture of air and steam is constantly circulated inside the chamber, distributing heat efficiently and uniformly. Product is cooked, blanched or pasteurized consistently using less steam than traditional methods, and maintaining high-quality products.
Products cooked using the CoolSteam® Technology maintain a lower internal temperature, so the outside of the product does not become overcooked. As a result, more of the product’s natural moisture is retained and texture, taste, and appearance are superior.
Product Applications
Vegetables:
Green Beans, Corn, Spinach, Onions, Peas, Broccoli, Carrots, Peppers, Celery, Olives
Fruits
Dry Fruits
Grains
Rice
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