ThermaBlend®
Industrial Cooker
The ThermaBlend® provides up to 50% more heat transfer area than conventional hemispherical kettle or other conventional jacketed cookers. The agitator design minimizes shear and the bidirectional scraper system minimizes burn-on, making these cookers a superior thermal processing solution.
The ThermaBlend® Cooker is a versatile unit specifically designed for large-scale batch operations.
- Cooking
- Cooling
- Chilling
- Sautéing
- Blending
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Application Customization
• Reversing agitators with VFD speed control from 6 – 30 RPM
• Wrap around steam jacket, 90 – 130 PSI with SS heat shields
• RTD probe with digital steam controller
• Hinged, air operated, domed gasketed cover
• Single or dual air-operated discharge doors
• Solenoid air valves control cover and discharge doors
• Direct or indirect steam injection
• Vacuum cooling package
• Electropolished interior finish
• Cryogenic cooling
• Direct steam injection
• Kettle valve options
• Serpentine liquid jacket
• CIP seal assemblies, spray balls
Controls
• NEMA 4x controls: recipe & batch
• Multistep control packages
• Heavy-duty drive upgrade
• Cooling water control package
• Dual zone steam jackets
• Load-cell weighing system
• Storage and data Acquisition
• HMI (Human Machine Interface)
Mixer-Cookers
Mixer-Cookers are another example of application ingenuity, used in applications absent of burn-on challenges. Mepaco® engineers provide a customized solution modified to production and application goals.
FAQ – Thermablend® Industrial Cooker
What are the options for cooling product after a cook cycle?
The options are Cryogen (CO2 or N2), vacuum cooling or cooling jacket. Consult your Mepaco representative for application support.
Which method is more effective for cooling, indirect steam (jacket) or direct steam injection?
Direct steam injectors are more efficient for cooking; however the formulation will pick up moisture. In addition to higher efficiencies, direct steam does not require a scraper used to prevent burn-on to the inside surfaces of the tub.
When are scrapers needed?
Scrapers are needed when the potential for burn-on exists. This is typical when using indirect methods for cooking. Scrapers eliminate burn-on which reduces the heat transfer coefficient. Scraper systems also provide cooking consistency with sensitive cooking applications.
Do scrapers need to be removed for cleaning?
When do scrapers need to be replaced?
How do I know if I need a ThermaBlend™ or a Mixer-Cooker?
How do I know if I need a dual or single screw?
What do you recommend for indirect chilling?
When running partial batches, is there a way to optimize the system cooker?
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