Continuous Cooking
Root Vegetable Cooker for Industrial Food Processors
The Process – Vegetables such as potatoes, carrots, and beetroots are tipped into our continuous cooker and are moved through a chamber containing filtered dry steam delivered by multiple Jet Cook nozzles. Temperature probes situated in the chamber ensure an even temperature is maintained throughout the chamber.
Our specially designed perforated Auger ensures the steam is kept in contact with the vegetables at all times, and gently transfers them through the chamber.
The system also has individually controlled temperature zones for more sensitive products such as potatoes that need gentler heating depending on the variety.
The system can be easily programmed via our HMI to cater to a variety of sized products and recipes can be stored. Virtual Chart Recorder is available for batch traceability.