scansteel foodtech – ContiCooker
ContiCooker — a continuous cooking system for meat raw materials manufactured by Scansteel Foodtech. Its purpose is to develop the structure and fibres in the finished product, i.e. to produce a cut that retains its shape after portioning and packaging, from raw materials that lack their own structure. The key feature of the system is controlled heating with precise temperature control of the product.
What problem does the ContiCooker solve?
A manufacturer of wet pet food in the premium and super-premium segments must include a piece in the packaging that the consumer recognises as meat. The raw materials available for production — trimmings, offal and fine particles resulting from mincing — do not have this structure.
Alternatives: buying whole-muscle raw materials, which is more expensive and dependent on the supplier, or switching to pâté – in other words, a different product at a different price. A third option is to thermally restructure the existing raw material. The ContiCooker is designed specifically for this purpose.
How does controlled heating differ from steam cooking?
Scansteel Foodtech contrasts the ContiCooker with traditional steam-based technologies and cites its controlled heating system with precise temperature control as the key difference.
The difference lies in what the operator controls. With direct injection of the heat transfer fluid into the product, the controlled parameter is the injection itself, whilst the product temperature becomes a derivative — depending on the pressure, distribution and initial state of the mass. Controlled heating sets the product temperature as the target value. The second difference with direct steam injection is the condensate, which enters the product and alters its moisture content, and therefore requires compensation in the formulation.
According to the manufacturer, precise temperature control ensures process control, consistent quality, energy efficiency and an optimised production flow.
What products are manufactured on the ContiCooker?
- textured pieces
- chunks in sauce, super-premium range
- snacks in dry and semi-moist forms
- fresh meat products
- plant-based products
What raw materials does it use?
The manufacturer states that the equipment is compatible with all types of meat, as well as functional proteins, hybrid ingredients and plant-based ingredients. This is important for manufacturers planning to expand their product range: plant-based and functional proteins denature differently from meat proteins, and a process developed for meat mass does not automatically work for a hybrid formulation.
Layout
Scansteel Foodtech offers two layout options — one with a single ContiCooker machine and one with two. The choice depends on the required production volume and the line’s throughput.
Technical specifications
The manufacturer does not publish information on performance, temperature ranges, cycle times, dimensions and power consumption in publicly available sources. These parameters are calculated for a specific application — the formulation, volume and packaging format. Please send us an enquiry, and we will request the data from the manufacturer based on your specific requirements.
What we clarify before carrying out the calculation
- the proportion of by-products and fine particles in the formulation and the required structure of the final product
- the next packaging format in the line: pouch, tin or tray
- plans for a hybrid or plant-based range
- actual line speed and required daily output
- the layout of the raw materials preparation area, which is already in operation
Steiner Ukraine supplies Scansteel Foodtech equipment in Ukraine: configuration selection, delivery, installation and commissioning at the customer’s site.
Questions and Answers
Can you make pieces in a sauce made from offal?
Yes. Offal and small meat cuts are heat-treated to alter their structure: the protein is denatured in a controlled manner, the mixture develops a fibrous texture and retains its shape after portioning and packaging.
How does the ContiCooker differ from steam cooking?
The product temperature becomes the controlled variable, rather than the heat transfer fluid flow rate. Furthermore, there is no condensate, which, in direct steam injection, enters the product and alters its moisture content.
Is the ContiCooker suitable for plant-based and hybrid recipes?
The manufacturer states that the product is compatible with functional proteins, as well as hybrid and plant-based ingredients.
What is the capacity of the ContiCooker?
The manufacturer does not publish performance figures in open sources — these are calculated based on the specific formulation, volume and packaging format.
