Root Vegetable Cooker

The Jet-Cook Steam Infusion Root Vegetable Cooker is a continuous system that delivers high-quality, evenly cooked, repeatable and efficient processing using patented high-performance technology.

How it works

Vegetables such as potatoes, carrots and beetroot are tipped into the continuous cooker and conveyed through a chamber filled with filtered dry steam from multiple Steam Infusion nozzles. Temperature probes maintain an even temperature throughout the chamber, while a specially designed perforated auger keeps the steam in constant contact with the vegetables and moves them gently through the chamber.

Individually controlled temperature zones allow gentle treatment of sensitive products – potatoes, for example, need gentler heating depending on the variety. The system is programmed through an HMI, handles a range of product sizes and stores recipes. A Virtual Chart Recorder is available for batch traceability.

Application example: beetroot

The system produces consistently, evenly cooked beetroot at a flow rate of 6,000 kg per hour. It eliminates the problems of traditional cooking – uneven cooking, poor batch control and damaged beets – as well as the need to maintain a pressure cooker or steam-jacketed vessel. The finished product quality is excellent, with no damage to the vegetables during processing.