Batch Cooking and Chilling that Tastes Like It Came from Mom’s Kitchen

In the process of manufacturing fruit pie filling, the ThermaBlend™ first cooks the product to 185°F; then cools it to the proper filling temperature of 75°F.

The cook step and the chill step take approximately 30 – 40 minutes each, which is critical to maintaining product integrity and reaching the production goals of this application.

While focusing on production, yields and product integrity, the ThermaBlend™ provides an effective solution with key features, including:

• Dual zone ASME wrap-around heat jacket for full or partial batches
• Proven effective, patented scraper system
• Agitator design that provides homogeneous blending while minimizing shear
• Electropolished, non-stick product surface
• Flexible controls with recipe programming to optimize the performance of the ThermaBlend™

More information on the ThermaBlend™.