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ContinuWok – Continuous Wok Cooker

The Gold-Standard of Continuous Stir-Fry Production

Background

The ContinuWok continuous stir-fry wok cooker can produce authentic stir-fried products quickly and easily at high throughputs. This professional wok cooker system rapidly sears and tosses meats, poultry, fish, vegetables, and rice with results comparable to that of a professional chef. The ContinuWok thermal oil heated cooker is the gold standard of continuous, high-throughput stir-frying. It is the answer for processors seeking to increase productivity, product quality, efficiency, and throughput while developing the true flavor and texture of authentic stir-fried products.


ContinuWok Continuous Wok Cooker Advantages

  • High cook-surface temperature and fast tossing action for authentic flavors and textures
  • Efficient heat transfer
  • Reduced cycle times
  • High Yields
  • Improved food safety
  • Scalable, repeatable, consistent recipes
  • Sanitary design
  • Robust construction
  • Controlled flexible movement during thermal cycling
  • Application versatility
  • Blentech dedicated service & support

Highlights

Versatility This versatile continuous stir frying system can be utilized in multiple ways. Blentech strives to keeep your commericial kitchen agile and flexible with the ContinuWok and its ContinuTherm and Infinity Cooker counterparts.
  • Designed for product line expansion, growth, and flexibility
  • High-temperature stir-frying and wide range of additional application capabilities
  • Adaptable technology for changing client requirements
Control & Automation
  • Automated PLC-controlled thermal oil temperature control system
  • Precisely automated liquid and solid ingredient metering systems
  • Completely automated solutions that simplify day-to-day operation
  • Historical process data collection & archiving systems
  • Precise process control for repeatable, scalable gold standard results.
Systems Integration
  • Mechanical Engineering, Controls Engineering, Process Development, and Project Management services for complete integration of:
  • Loading Systems
  • Thermal Oil Temperature Control System
  • Material Handling Equipment
  • Product Transport Solutions
  • Ingredient Metering Systems
  • OEM Technology Integration
Food Safety
  • Uniform mixing and high efficiency heat transfer to ensure consistent temperature throughout the batch and eliminate the risk of undercooked product
Sustainable Technology
  • Thermal oil technology allows processors to reuse the same thermal oil heating medium over long-term repeated use, thus minimizing waste and operating costs.
Longevity
  • Reduced thermal cyclic fatigue to extend Blentech equipment life
  • Fewer spare parts, repairs, and reduced maintenance drive down overhead and operating costs, while increasing profit margins.
  • Robust and proprietary construction techniques have increased the ContinuWok body lifespan by 50% since the first model created.
Sanitary Design
  • Blentech equipment is designed to be sanitary, safe, and easily cleanable
  • In complete compliance with global food safety, biotech, pharmaceutical, and cosmetic industry guidelines for sanitary design
  • Engineered to be ergonomic to protect the health and safety of your workforce

Applications

Core Applications
  • High-Temperature Stir-Frying of Meats, Poultry, Fish, and Vegetables
  • Authentic Asian-Style Fried Rice
  • Onion Browning/Caramelizing
  • Fillings
Modes of Operation
  • High Temperature Stir-frying
  • Roasting
  • Searing/Sautéing
  • Browning/Caramelizing
Suggested Products: Looking for a continuous food processor? The ContinuTherm is the best continuous processing solution for ultimate versatility. Learn more today!

We have found the Blentech cooker to be more versatile than our standard cooking kettles. Our yields and product quality are excellent with the Blentech technology and the cycle times exceeded our expectations! The robust construction of Blentech equipment is unparalleled..

Bruce Cihonski
of Tyson Foods

Blentech Gets Published!

Blentech is published in "Thermal Processing of Ready-to-Eat Meat Products."

By: Darrell Horn and Daniel Voit