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Food Processing | Thermablend

Thermablend™ Industrial Cooker

The ThermaBlend™ Industrial Cooker provides excellent cooking, cooling and blending operations. Available in a single or double agitator, the ThermaBlend™ is a versatile unit capable of cooking, searing, caramelizing, chilling, sautéing and blending.

Thermablend Industrial Cooker

Model 170 ThermaBlend™

The Model 170 TheraBlend™ is designed specifically for large scale batch operations. All of the components from the tube to the agitators are custom designed to meet the needs of the blending application.

  • Our wrap-around steam jacket, fabricated by ASME certified welders, provides up to 50% more heat transfer area than hemispherical kettles or other conventional jacketed cookers.
  • Unique agitator designs provide quick homogeneous blending while minimizing shear.
  • A durable, bi-directional scraper system keeps the heat exchange surface clean, minimizing burn-on while optimizing heat transfer.
  • The massive heat transfer area, highly efficient agitators and patent pending scraper system dramatically reduce process time over conventional batch cookers.
  • Optional vacuum cooking and cooling can reduce process time.
  • Reversing agitators w/VFD Speed Control from 6-30 RPM

 

 

Recent Posts

  • Dual Cook System Solves Flexibility for Production Scenarios Posted 10 months ago
      This system (see video link) was designed to increase capacity and flexibility for processing sauces and soups for a commercial food manufacturer. The Column Dumper feeds the ThermaBlendTM Cooker with recipe ingredients. The 200 gallon ThermaBlendTM with heat transfer jacket, cooks the product while being gently agitated by dual ribbons. After the batch is cooked, it is released into a drop tank which is jacketed for maintaining temperature and includes an agitator for continued dispersion of particulates. The batches are then pumped to downstream packaging operations.  The sanitary design platform allows safe and easy access for maintenance and sanitation. For maximum flexibility, the system allows for two different batch processes or doubling batches to accommodate production demands. Visit www.mepaco.net for more information!
  • Steam Options on ThermablendTM Cookers Designed to Suit Different Applications Posted last year
    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 ...
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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?

Scrapers can be clean-in-place or removed for cleaning, depending on product and sanitation protocol.

When do scrapers need to be replaced?

If the scraper doesn't function properly and leaves residual burn-on, it is a sign that the scraper needs to be replaced.  Upon visual inspection, the edges of the scraper will be rounded and worn at which point the scraper needs to be replaced.

How do I know if I need a ThermaBlend™ or a Mixer-Cooker?

If product needs to be scraped, a ThermaBlend™ is recommended since it is designed with a "wrap around" jacket. In addition, when you are cooking and cooling in the same vessel, the ThermaBlend™ design lends itself to the drastic changes in temperatures.

How do I know if I need a dual or single screw?

Applications with thick and dense product need a dual screw. Also, if you have a variety of suspended solids, the dual screw units tend to do a good job of mixing and cooking while maintaining a homogeneous blend - even for the most delicate particulates. Single screw units are often used for sauces, soup bases and lighter, less viscous products.

What do you recommend for indirect chilling?

The use of a serpentine style jacket is a possibility, but there may be issues with inefficiency and cross contamination of system media. Consult Mepaco's technical team about your application.

When running partial batches, is there a way to optimize the system cooker?

We recommend a dual zone jacket when cooking with indirect steam. This allows you to only heat up the zone required to complete the the batch, saving energy and cost.