From frozen to final mix in one machine

GEA ColdSteam M

GEA mixers equipped with ColdSteam technology are designed to optimize the tempering of fully frozen raw material and prepare it for forming into premium quality products. The technology is fast, reducing tempering time down to minutes instead of hours, and is carried out in the same machine as high performance mixing, so only a single unit is required.

GEA ProMix | Twin-shaft mixer for food preparation - outfeed premium quality poultry mix

Fast tempering for formed products

The GEA ColdSteam M defrosting technology provides fast tempering of fully frozen raw material to create a homogenous mix for formed products. The technology rapidly defrosts the frozen material by delivering steam under vacuum conditions, which effectively then uses the thermal energy, rather than heat itself, to defrost. Transferring thermal heat by means of 33 °C steam ("cold steam") means that materials are defrosted within minutes, while scalding or protein denaturation.

Main applications

GEA ColdSteam M | Industrial defrosting technology for GEA Mixers - main applications such as fish, poultry, vegetarian & meat replacement mix

Main applications for ColdSteam M industrial defrosting technology include the tempering of fully frozen raw material ready for forming into premium quality products such as fish burgers, vegetable and meat replacement products and chicken nuggets.

High-speed tempering

  • Fast, in-line processing of fully-frozen raw materials
  • Tempering or defrosting in minutes instead of hours
  • A homogenous mix, ideal for formed products
  • Consistent quality for reliable downstream processes

Tempering in a controlled environment

  • Total process control using steam under vacuum for predictable and reliable results
  • No manual handling involved as the process takes place in the closed environment of GEA mixers
  • Aids improved food safety and reduced risk of bacterial contamination

Defrosting and mixing in one unit

  • Variable speed and independently driven mixing wings in the GEA mixers aid effective mixing and optimal protein extraction
  • Seamless integration into high performance and fully automated processing lines
  • Suitable for extended formed products with optional liquid CO2 or liquid N2 cooling

GEA ColdSteam M | Reduce defrosting time from days to minutes

Specifications

Advanced technology
ColdSteam technology: Using simple physics
GEA ColdSteam T - Industrial defrosting technology - Using simple physics

GEA ColdSteam defrosting technology provides fast tempering to create a homogenous mix for formed products. The method, which is ideal for defrosting pre-ground frozen meat, exploits the phenomenon that water boils at a lower temperature in a vacuum. The injected steam condenses on the cold meat block, efficiently transferring thermal energy and reducing defrosting time from hours to minutes. The low steam temperature in the vacuum (approx 33°C, instead of above 100°C) means that scalding or protein denaturation is avoided.

Technical details
ColdSteam M 1000 for ProMixColdSteam M 1500 for ProMixColdSteam M 2500 for ProMixColdSteam M 3500 for UniMixColdSteam M 5000 for UniMix
Volume1400 l1780 l2500 l3500 l5000 l
Mixing power (variable speed control)11 (2x5,5)15 (2x7,5)22 (2x11)30 (2x15)37 (2x18,5)

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