GEA ColdSteam M

Overview

The GEA ColdSteam M spectacularly reduces defrosting time from days to minutes! It is based on a GEA UniMix V side-by-side mixer, which has been enhanced with steam injection, vacuum pump, weighing system, PLC controller and other hardware required for defrosting.

GEA ColdSteam M

Working principle
At normal atmospheric pressure (1.0 bar), water boils at 100°C (212°F). In a vacuum, it boils at a lower temperature. At 95% vacuum (0.05 bar) the boiling point of water drops to 33°C (91.4°F). The injected steam has also this temperature and condesates on the cold
meat, efficiently transferring the energy. Scalding or denaturation of proteins is not possible!

  • 95% vacuum (0.05 bar) the boiling point of water drops to 33°C (91.4°F)
  • Optimal energy transfer
  • Steam condesates on the cold meat
  • Scalding or denaturation of proteins is not possible

Performance
Frozen meat blocks can be pre-ground directly from the freezer and then transferred to the GEA ColdSteam M without tempering. The extremely fast defrosting in the GEA ColdSteam M last typically 10 minutes. An automated process with a high degree of control
is possible by the PLC control. The temperature of the defrosted material is accurately controlled. Besides the initial defrosting also the other mixing steps can be executed without additional handling.

  • Very fast, no tempering
  • High degree of control
  • Defrosting & mixing in one unit

Output quality
The ColdSteam M process can replace the use of tempered frozen meat. To replace fresh meat we advise to come and test in our Technology Center in Bakel, the Netherlands.

  • High quality
  • Frozen is flexible
 

Contact

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