At Blentech, we understand that the proof truly is in the pudding when making a capital equipment expenditure for processing equipment.We maintain a fleet of over twenty demonstrator units that allow our customers to evaluate virtually every possible application supported by our product line – and to develop new, proprietary applications as well. All of this equipment is available for testing at our factory in Santa Rosa, CA; while the majority of the units can be rented for trial at your facility.
Please contact your Blentech sales representative to learn more about testing your application with one of our demonstration units.Or, contact us directly at
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for additional information.
Twin Agitator Mixer
Using Blentech's Demonstration Mixer
Blentech's vast blending expertise matches the diversity of product mixing possibilities. Our engineering team will assess your application to select the appropriate agitation system - single, twin or intermshing agitators fitted with ribbon, paddle or solid flight agitators - for optimal mixing performance. Customized agitator systems can be designed for special applications.
Single Agitator Continuous Cooker
Thermal screw cooker with 130psi serpentine steam jacket, external heat exchanger and direct steam diffusers. Cooks vegetables, rice, pasta, diced meat, formed meat crumbles, pizza toppings.
Single Agitator BlenTherm Mixer
Single agitator blending cooker unit has dual functionality as a BlenTherm and a VersaWok.
As BlenTherm, 130-psi (8.8-bar) dual zone serpentine steam jacket and modulating steam temperature control enables heating and jacket cooling. Vessel is vacuum constructed for vacuum cooking/cooling.
Configured as a VersaWok, with thermal oil circulated through lower zone of jacket, unit is capable of sauteing and stir-frying. Can also be fitted for cryogenic cooling.
Twin Agitator VersaTherm Cooker
Twin agitator blending cooker with 90-psi dual zone, serpentine steam jacket and modulating steam temperature control, vacuum construction and cryogenic capability. Cooks sauces and viscous slurries, sautes diced meat or vegetables with jacket heating. Cools/chills with chilled water/glycol, vacuum or cryogen.
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