GEA Koppens - Koppens ST10000/1000 Steam Cooker

Applications & Use Cases

• Continuous cooking of various protein products such as poultry, fish, and red meat.
• Pre-cooking of vegetables and other food items prior to further processing or packaging.
• Pasteurisation of certain food products to extend shelf life and ensure food safety.
• Blanching of fruits and vegetables to deactivate enzymes and preserve colour and texture.

Typical Specifications

Typical capacity

Throughput for this class of steam cooker can vary significantly based on product type and desired cook level, but units are designed for high-volume continuous processing.

Power supply

Units of this type commonly require a three-phase electrical supply, typically 400V, 50Hz, along with a robust steam supply.

Belt width

This specific unit features a 1000mm mesh belt, suitable for a wide range of product sizes and volumes.

Temperature range

Steam cookers typically operate with steam temperatures ranging from 100°C upwards, providing efficient and consistent heat transfer.

Construction material

For food processing applications, these machines are typically constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Footprint

As a linear cooker, this equipment will require a substantial footprint, dictated by the length of the cooking tunnel and associated infeed/outfeed conveyors.

Frequently Asked Questions

• What are the primary benefits of steam cooking?

  Steam cooking offers gentle, uniform heat transfer, which helps to preserve product moisture, texture, and nutritional value. It is also an efficient method for high-volume continuous processing.

• Is this unit suitable for different product types?

• What maintenance is typically required for a steam cooker?

• What utilities are needed to operate this equipment?

• Can the cooking parameters be adjusted?