Meat, Poultry & Seafood

Uniform cooking means predictable downstream performance. Blentech systems combine jacketed heating, optional direct steam injection, and tightly controlled agitation to manage protein extraction and particulate size distribution. The result: diced poultry and formed products cook evenly without shredding or generating fines, holding their shape and portion weight downstream, batch after batch.

Yield matters. Our dual-agitator kettles, pressure cookers, and vacuum processing systems keep moisture in and produce an even shred — whether in batch runs or continuous production. In pulled pork and chicken trials, processors achieved higher moisture retention with less giveaway, protecting both product quality and margin.

Flavor should reach every bite — and yield shouldn’t be left in the tumbler. Blentech’s tumbler systems drive marinades deep into the protein for fast uptake, increasing moisture pickup while controlling protein extraction when binding is required for patties or nuggets. The result is full flavor penetration, clean texture, and higher retained yield per batch.

Plant-based products don’t just need texture—they need structure. Blentech systems process complex blends of proteins, binders, and fat analog pieces without turning everything into a paste. Our mixers and thermal screws keep fat particulates intact so they cook, melt, and release like real animal fat instead of disappearing into the mix. The result: plant-based products that hold their shape, cook consistently, and scale cleanly into commercial production.

Delicate cell-based proteins require careful handling. Blentech vessels with controlled agitation, sanitary design including radiused welds and electropolish options, and vacuum cooling protect product integrity while ensuring food safety. Trials with cultivated meat prototypes proved scalability without drifting outside of the precise temperature and pH windows needed or damaging sensitive biomass.

Seafood needs gentle treatment to protect flake integrity. Horizontal cookers with soft agitation and rapid vacuum cooling deliver consistent thermal control, ensuring fish and shellfish hold premium quality from cook to package.