Blentech uses horizontal cookers for cooking Meat and Poultry
Ground meats are the most popular product to cook due to their relative cost. Many slurry products such as taco meat, chili meat, meat and gravy are substantially made of ground meat. How the ground meat is pre-processed or prepared is important. If the ground meat is ground too warm or mixed above 36˚F, protein will be extracted in the grinding or mixing. This protein will burn onto the walls of the cooker and peel off during cooking and look and act much like rubber bands in the cooked product. Simply reducing the temperature of the meat to below 36˚F during the grinding and mixing process will eliminate this cooking problem. Even when the ground beef has been ground properly; it must be cooked with a jacket temperature below 310˚F which is approximately 45PSI steam pressure. If it is cooked above this temperature, beef will burn on and insulate the heat exchange surface even when cooked with spring mounted scrapers and a horizontal agitator system vessel.
Ground meats with a great deal or soluble protein will stick to some types of polymer materials used for scraping devices. The most common plastic for the manufacture of scrapers is injection molded nylon which is hydroscopic; meaning it absorbs water. The soluble protein in the meat mixture will be attracted to the scraper causing it to accumulate on the scraper surfaces. For products such as these, changing to a different type of plastic in the scraper material that is not hydroscopic will solve this problem. The equipment manufacturer should make a range of materials available for scrapers to accommodate processing conditions such as high temperature, low pH and high protein
