- VersaTherm Blending Cooker - large scale cooking of ground beef slurries

Blentech's "State-of-The-Art" VersaTherm Cooker- Blentech's Flagship Thermal Processor that provides more heat transfer than hemispherical kettles

The VersaTherm Blending Cooker is the flagship of Blentech’s industry leading line of blending cookers. Originally developed to deal with the unique challenges presented by large-scale cooking of ground beef slurries, it has evolved into a workhorse thermal processor with over 125 installations, worldwide.

The VersaTherm’s specialty is processing thick, viscous products. Dual ribbon agitators keep even the most difficult products homogeneously blended. The unique, wrap-around jacket provides more heat transfer surface than hemispherical kettles or conventional jacketed mixers. Blentech’s patented scraper system keeps these heat exchange surfaces swept clean, maximizing transfer of heat into the product. Our proprietary Auto-reversing agitator control minimizes product degradation. The result is an evenly cooked and blended product with superior quality characteristics.

Unique wrap-around steam jacket design offers up to 50%+ more heat transfer surface area.

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

Dual horizontal-ribbon agitators with patented Auto-Reversing technology provide exceptional mixing with less shear.

From the bottom up, the VersaTherm has been designed as a high performance, blending cooker. Every aspect of the machine has been optimized to handle thermal processing applications under extreme duty conditions.

The VersaTherm presents a unique value proposition for the forward-thinking food processor; offering improved operating efficiencies while raising the bar on product quality - creating opportunities to cultivate new markets and new customers.

Range of Products & Applications

The VersaTherm handles a broad array of food products with equal ease, though it is particularly well-suited to process very thick, tacky or viscous materials. Below are examples of typical applications:

Ground and Diced Meat-based Products

Taco Meat, Chili con Carne, Sloppy Joe Mix, Meat Pie Filling, Corned Beef Hash.

Dense, Viscous Slurries
Taco Sauce, Steak Sauce, Starch-based Gravy, Concentrated Soups, Roux.

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

Formulated Foods Requiring Staged Cooking
Breakfast Burrito Filling, Macaroni & Cheese, Meat & Vegetable-based Stews, Chili Sauce, Spinach Mornay Sauce, Stir-Fried Meats & Vegetables.

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 1,000 gallons (3,780 L)

STANDARD FEATURES:

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

OPTIONAL FEATURES:

AutoChef Multi-Recipe,PLC Control System with Touchscreen HMI Display
Air-Operated Kettle Valve Discharge
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