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Low-Temperature Steam Vegetable Blanching Equipment

Food Safety with Optimal Quality 

CoolSteam Logo Laitram
Optimal balance of food safety and quality

​​Times are changing, and blancher validation to achieve a 5-log reduction of Listeria is now a key to a process under control without affecting the organoleptic characteristics of the end product.  The CoolSteam technology perfectly balances efficiency, precise uniformity,  flexibility, consistency, and power.

5-Log Kill

Our patented design provides the highest uniformity in heat distribution, ensuring a 5-log kill and maintaining the product's ideal organoleptic qualities.

Superior Quality

High-quality end product, thanks to precise temperature controls, low temperature, and forced convection. 

Rainfall Chiller Laitram Hydrochiller

Yield Savings

Precise low temp and forced convection methods are used to allow for optimal recipe creation without overcooking the product and losing yield via weight or crumbs.

Energy and Water Savings 

Almost no water, just steam. Energy efficient with a product-to-steam ratio of 9:1 lb. Starting times of 1 to 4 minutes.  

Product Applications

Laitram’s patented CoolSteam® blancher delivers higher quality and food safety with lower energy and water costs than competing technologies.​

  • Vegetables: Green Beans, Corn, Spinach, Onions, Peas, Broccoli, Carrots, Peppers, Celery, and Olives, among many others. 

  • Fruits 

  • Dry Fruits 

  • Grains 

  • Rice 

Why CoolSteam?

Consistent Temperature Laitram Blancher

  • CoolSteam produces a uniform and consistent blanch thanks to forced convection, the chamber design, and the homogenized mixture of air and steam in the chamber, even with bed depths of 17+cm.

  • We tested side by side against other blanchers, with no cold spots, no peroxidase positives, and the lethality of 5+logs.

  • Our Patented design with product repositioning (flips) allows for the ultimate control of food safety and quality assurance.

  • Wide-open areas with doors on both sides for easy cleanability and access.  

Vegetables Overcooked

  • Precise Temperature Control within the chamber, below 100°C with a homogenized mixture of air and steam.

  • The lower-temp environment (55˚ -100˚C) prevents yield loss and flavor on the outside surface.

  • The product core reaches the lethal temperature range without overcooking the outside surface.

What Our Clients
Say About Us

The Laitram Machinery CoolSteam® blancher has now run a full season of green beans and corn, and the performance has far exceeded expectations. Laitram measured a 1.3% to 1.8% increase in yield recovery, improved our peroxidase positive outcomes and reduced energy consumption. The Laitram blancher is extremely consistent. Laitram has also worked with us to develop optimal recipes for each product. We could not be more pleased with our investment in Laitram’s CoolSteam® blanching technology

NORPAC, USA 

The Laitram CoolSteam® Cooker provides a more uniform and controllable cooking temperature that assures compliance with existing regulations without compromising cook yield or product quality.

Dr. Steven Otwell

I'm happy with the consistency of the machine. At any given time, it holds the temperature defined on setup. It doesn't matter the volume going in and out; it does a great job adjusting and keeping a very even cook and temperature consistency. 

Simeon Allen, Co Owner and GM of W.R. Allen

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