Don’t Settle for a Kettle™

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QuadTherm

The Ultimate Solution for High-Efficiency Continuous Heat Exchange

Background

The QuadTherm is a compact, high-efficiency continuous heat exchange system for rapid heating or cooling of almost any product of low-to-high viscosity that is transferrable by pump. A well-mixed heat exchanger ensures even heating/cooling and eliminates the risk of undercooked products. The QuadTherm rotor and scraper systems undergo a great deal of computerized and empirical qualification and are further scrutinized under strict QA protocols.


QuadTherm Advantages

  • Small footprint
  • 4 Separately controllable heat exchange surfaces
  • Easily removed, installed, and cleanable magnetic repulsion scrapers
  • Precisely automated utility delivery and temperature control system
  • 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

High Efficiency
  • Patented magnetic repulsion scrapers allow rapid and optimized heat transfer.
  • 4 TIMES the heat exchange surface area as other scraped surface heat exchangers on the market, thereby allowing faster heat transfer.
Versatility
  • Capable of heating or cooling ANY pump transferable product low-to-high viscosity.
  • Can easily process any pump transferrable product with up to 1” (25mm) particulates.
  • Application specific scraper material – easily interchangeable for different products
  • Jacket heating/cooling with steam, oil, glycol, brine, and hot or chilled water
  • Designed for product line expansion, growth, and flexibility
  • Wide range of application capabilities
  • Adaptable technology for changing client requirements
Systems Integration
  • Mechanical Engineering, Controls Engineering, Process Development, and Project Management services for complete integration of:
  • Vacuum Cooling Systems
  • Material Handling Equipment
  • Product Transfer Solutions
  • Integrated OEM Technology
Food Safety
  • Uniform mixing and high efficiency heat delivery to ensure consistent temperature and eliminate the risk of undercooked product
Control & Automation
  • Complete automation so that single operator can manage the entire system.
  • Precise temperature control and  variable rotor speed for optimized heat transfer
  • Historian process data collection & archiving systems
  • Precise process control for repeatable, scalable high quality results
Longevity
  • Reduced thermal cyclic fatigue to extend Blentech equipment
  • Reduced spare parts, repairs, and maintenance drive down overhead and operating costs
  • Robust construction
  • Easily replaceable rotors, shells, and scrapers
Sanitary Design
  • Thepatented magnetic repulsion scrapers are easily removed, cleaned and reinstalled
  • Blentech equipment is designed to be sanitary, safe, and easily cleanable.
  • Compliant with global food, biotech, pharmaceutical, and cosmetic industry guidelines for sanitary design.
  • Ergonomic design to protect the health and safety of your workforce.

Applications

Core Applications All products must be pump transferable.
  • Hummus
  • Soups
  • Sauces
  • Dressings
  • Marinades
  • Starch Slurries
  • Vegetable and Fruit Purees
  • Pump Transferrable Fillings
  • Ground/Chopped Products
  • Confectionary
Modes of Continuous Operation
  • Indirect Jacket Heating (hot water or steam)
  • Pasteurization
  • Indirect Jacket Cooling (glycol, chilled water, brine)
  • Vacuum Cooling
  • Vacuum De-aeration
  • Patented ComboChill Process

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