Indirect steam is primarily used for process that require a "browned" finish product or products that are intolerant to additional water such as taco meat, diced chicken, sautéed onions or mushrooms. Steam has an excellent heat transfer coefficient ratio and rapidly converts from a gas to a liquid transferring heat through the jacket wall. With the Blentech jacket design and patented scraper system, we maximize on the heat transfer and minimize on the burn-on or build up of the product on the cooker walls.

Direct Steam

Direct Steam is used for water-tolerant processes such as soups, sauces, slurries, and stews and where direct steam heating is not detrimental to the product. With the Blentech proprietary-designed steam jets and diffusers, we can optimize on your continuous or batch process by controlling and regulating the steam pressure and amount of BTUs put into the product.  With this control we can minimize process time and maximize on the quality of your final product.

Ideal applications include starch slurries and continuous pasta/rice systems that require continuous heat delivery.