Root Vegetable Cooking

Unique Cooking Process

The system features an auger steam chamber equipped with a patented condensate drain system, effectively preventing color bleaching common in water cooking methods. Special auger screw features gently tumble the vegetables as they progress through different heat zones.

Cooking Process

Vegetables such as potatoes, carrots, and beetroots are introduced into the continuous cooker. Inside, filtered dry steam is delivered through multiple steam injection nozzles, ensuring consistent heat distribution. Temperature probes within the chamber maintain an even temperature throughout, guaranteeing uniform cooking results.

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.

Beetroot Example

The system is capable of producing consistently evenly cooked beets at a flow rate of 6,000kgs p/h. The issues associated with more traditional methods of cooking, such as uneven cooking, poor batch control and damaged beets are removed.  There is also the added benefit of not having to maintain a pressure cooker or a steam-jacketed vessel.

The finished product quality is excellent with no damage occurred to vegetables during processing.