CareersManual Access
News | Blog

Mepaco Blog


Reliable by Design


New ThermaBlend® Test Cooker

Mepaco has a new test cooker for processors who have new products or recipes that require cooking and blending. The test cooker is a 75-gallon ThermaBlend® unit with steam injection, vacuum, pneumatic covers and doors, and dual ribbon agitators.

The ThermaBlend® is designed specifically for large scale batch operations. All of the components from the tub to the agitators are custom designed to meet the needs of the blending application. It is designed with wrap-around steam jacket, fabricated by ASME certified welders, which offers massive heat transfer efficiencies.

Inquire about a trial of this test cooker in your facility and experience:

  • 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.
  • Vacuum cooking to further reduce process time.

The controls provided on the test cooker provide flexibility for a rigorous test, including:

  • Status Monitoring
  • Alarm Indication/History
  • Alternating Mixing
  • Modulated Steam Jacket
  • Cooking to Temperature
  • Pull Vacuum on Product
  • Up to 30 recipes
  • Temperature Setpoints
  • Speed Setpoints
  • Rockwell Controls System Components

Contact a sales representative today to schedule a test!


Comparing Kettle Cooking to ThermaBlend Cooking

Introducing our newest video: Comparing Kettle Cooking to the ThermaBlend Cooking Process. This video explains the heat transfer differences between a traditional kettle cooker and the ThermaBlend.  It also highlights some of the capabilities of the cooker that make it such a versatile solution for large batch cooking, such as:

  • Efficient agitators and patented scraper system that minimizes burn-on
  • Unique agitator designs provide quick homogeneous blending while minimizing shear
  • Direct steam injection and indirect heating customized to the application
  • Options for vacuum cooking and cooling to reduce process time

Learn more about the ThermaBlend Industrial Cooker here!

 



Batch Cooking and Chilling that Tastes Like It Came from Mom’s Kitchen

Cooker/Chiller Equipment with close up of a spoonful of cherry pie filling

In the process of manufacturing fruit pie filling, the ThermaBlend™ first cooks the product to 185°F; then cools it to the proper filling temperature of 75°F.

The cook step and the chill step take approximately 30 – 40 minutes each, which is critical to maintaining product integrity and reaching the production goals of this application.

While focusing on production, yields and product integrity, the ThermaBlend™ provides an effective solution with key features, including:

  • Dual zone ASME wrap-around heat jacket for full or partial batches
  • Proven effective, patented scraper system
  • Agitator design that provides homogeneous blending while minimizing shear
  • Electropolished, non-stick product surface
  • Flexible controls with recipe programming to optimize the performance of the ThermaBlend™

More information on the ThermaBlend™.


Steam Options on ThermablendTM Cookers Designed to Suit Different Applications

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.


Subscribe To Our Blog

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recent Posts

Read More »