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.
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, without scalding or protein denaturation.
Main applications
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 technologyColdSteam 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 ProMix | ColdSteam M 1500 for ProMix | ColdSteam M 2500 for ProMix | ColdSteam M 3500 for UniMix | ColdSteam M 5000 for UniMix | |
| Volume | 1400 l | 1780 l | 2500 l | 3500 l | 5000 l |
| Mixing power (variable speed control) | 11 (2x5,5) | 15 (2x7,5) | 22 (2x11) | 30 (2x15) | 37 (2x18,5) |
Downloads
関連製品
GEA ProMix
The way the ingredients are mixed defines the success of the final food product. Get it wrong, and productivity and quality will suffer. Fortunately, GEA ProMix twin-shaft mixer, is here to help. It combines robust design with precision and flexibility, to help you get the mix right. Every time again and again.
GEA UniMix twin-shaft mixer
This twin-shaft mixer is ideal for pre-mixing of emulsions and mixing for hamburger patties, meat balls, luncheon meat and ground sausages. The effective mixing action and high peripheral wing speed result in uniform distribution of spices, additives, liquids and effective protein extraction.
GEAインサイト
Shifts in food packaging: 4 trends
Thermoforming has long played a central role in food packaging. Now it is facing a major shift. As regulations tighten, materials evolve and costs rise, form fill seal lines must do more than run reliably – they now shape how food stays fresh, affordable and recyclable. Take a look at the key thermoforming trends informing the food packaging and delivery landscape.
