The above illustration shows the direct and indirect steam capabilities that exist
with both the single and double agitated ThermaBlend™ batch cookers.
In the process of indirect steam heating, steam is injected into the ASME thermal
outer jacket and heats the product through conduction. Since there is no added moisture to
the product, the potential exists for product burn-on. Both the single agitated and double
agitated ThermaBlend™ cookers feature Mepaco’s spring-loaded scraper
system. By eliminating burned on product, the patented scraper system allows maximum heat
transfer and allows for more effective sanitation. Applications for indirect steam heating
include: stews, sauteed vegetables, scrambled eggs, granola, ground beef and other types of
food products where additional moisture is not desired. The indirect steam cooking option
can also provide caramelization if required for the application.
Thermablend™ cookers also have a direct steam option. When additional
moisture is required for the product, steam is modulated and added to the food product.
Advantages of direct steam cooking include reduced batch cooking times and reduced burn-on.
Application examples include: moist pet food, thick sauces and soups. Direct steam is often
used when the product is more viscous or has heavy particulates.
Direct, indirect or both steam heating techniques can be used in
Thermablend™ cookers. Utilizing both indirect and direct steam options will
substantially increase batch cycle cooking efficiencies. Viscosity and make-up of food
product, processing and production requirements dictate which type of Thermablend™
and agitator option is best utilized for the application.
Follow this blog for upcoming articles on Thermal Screws, and other thermal
processing solutions from Mepaco.