Root Vegetable Cooker for Industrial Food Producers
The Process – Vegetables such as potato, carrots and beetroots are tipped into our continuous cooker and are moved through a chamber containing filtered dry steam delivered by multiple Steam Infusion 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 a gentler heating dependant on the variety.
The system can be easily programmed via our HMI to cater for a variety of sized products and recipes can be stored. Virtual Chart Recorder is available for batch traceability.
Example – The Beetroot
The system is capable of producing consistently evenly cooked beets at a flow rate of 12000 lbs/w. The issues associated with more traditional methods of cooking, such as uneven cooking, poor batch control and damaged beets are removed.
The finished product quality is excellent with no damage occurred to vegetables during processing.