- BlenTherm Blending Cooker for soups, sauces, fillings and a wide variety of food processing applications.

The BlenTherm Blending Cooker is the evolutionary cooking solution for a wide variety of food processing applications. It has an impressive performance range: from thin soups with particulates to medium viscosity slurries.

Its hybrid single ribbon-paddle agitator creates a gentle mixing vortex, simultaneously lifting and stirring the product without creating excessive shear. The unique, wrap-around jacket provides more heat transfer surface than hemispherical kettles or conventional jacketed mixers. Blentech’s patented scrapers keep the heat exchange surfaces swept clean, maximizing heat transfer. The result is an evenly cooked and blended product prepared in less time with improved product quality.

The BlenTherm packs the advantages of our flagship VersaTherm blending cooker into a single agitator cooker that is priced competitively with kettles of similar capacity and trim. It is the answer for budget-minded processors seeking to increase productivity while enhancing product quality.

Range of Products & Applications:

The BlenTherm is best suited for processing pourable products of moderate viscosity. It can process denser products such as ground meat slurries on a capacity-derated basis. Below are examples of typical applications:

Pourable Slurries
Thick Soups with Particulates, Starch-based Gravies, Meat-based Curries, Ragout, Roux, Taco Sauce, Sausage and Gravy.

Products Susceptible to Burn-On
Products high in sugar content or dairy-based products: Fruit Pie Fillings, Fruit Preserves, Jams and Jellies, Caramel, Alfredo Sauce, Marinara Sauce, Sweet & Sour Sauce, BBQ Sauce, Cheese Sauce.

Formulated Foods Requiring Staged Cooking
Savory Pie Filling, Macaroni & Cheese, Meat & Vegetable-based Stews, Sautéed Meats & Vegetables, Caramelized Onions.

Ground and Diced Meat-based Products
Taco Meat, Sloppy Joe Mix, Chili con Carne, Meat Pie Fillings, Seasoned Ground Meat.

Proven Modes of Operation:

Blending
Cooking
Sautéing
Stir-Frying
Vacuum Cooking

Evaporation/Concentration
Jacket Cooling
Vacuum Cooling
Cryogenic Cooling (CO2 or N2)

WORKING CAPACITIES:

50 gallons (190 L) to 600 gallons (2,271 L)

Patented leaf-spring, bi-directional scraper system minimizes burn-on.

STANDARD FEATURES:

Single Horizontal Ribbon-Paddle Agitator
Auto-Reversing Agitation Control
Patented Bi-Directional Scraper System
60 psi (4.14 bar) Wrap-Around ASME Code Steam Jacket
Operator Control Station with Pushbutton Controls
Air-Operated On/Off Steam Valve
Air-Operated Kettle Valve Discharge
Air-Operated Cover and Safety Grate
T-304 Stainless Steel Construction with Glassbead Blasted Satin Finish

OPTIONAL FEATURES:

Variable Frequency Drive Speed Control
AutoChef Multi-Recipe,PLC Control System with Touchscreen HMI Display
Air-Operated Discharge Door
T-316 Stainless Steel Construction
#2B or #4 Surface Finish Upgrades
High Pressure Steam Jacket – 90 psi (6.12 bar) or 125 psi (8.50 bar)
Modulating Steam Valve with Jacket Steam Pressure Control
Dual Zone Jacket System for Sautéing and Staged Cooking Applications
Direct Steam Injection with Culinary Steam Filter Package
Vacuum Construction for Vacuum Cooking and Cooling
Vacuum Cooling Packages for cooling down to 85°F (30°C) or to 40°F (5°C)
Jacket Cooling with Chilled Water or Glycol
Cryogenic Chilling with CO2 Snowhorn or Nitrogen Spray
CIP Sprayball Package

On-Board Emulsifier Package