Bechamel sauce is one of the most widely used sauces in food manufacturing. The creamy sauce is a base for many ready meals including carbonara, lasagna and moussaka. The long running challenges for production is burn on and fouling due to the high temperatures of a steam jacketed kettle.
Food manufacturers use Steam Infusion to cook bechamel sauce because...
No Burn On Contamination
Steam Infusion prevents burn on contamination by introducing steam in a partial vacuum of -0.7 Bar, cooking from the centre of the kettle out. Food manufacturers can preserve both the natural colour and taste of sauces.
Faster Cooking & Cleaning
The patented Vaction™ technology used in Steam Infusion is a highly effective heating and mixing device. The technology can heat 1,000kg of water from 25C to 85 in less than 7 minutes. The sauce ingredients have a lower specific heat capacity than water and accordingly will be heated faster dependant on thickness/viscosity.
Steam Infusion offers a more repeatable consistent cooking process with higher levels of control than traditional steam injectors and kettles.