Bolognese Sauce


Originating from Bologna, Italy, bolognese sauce is now one of the most popular sauces across the world. Food manufacturers using a traditional steam jacketed kettle often struggle with slow cooks that lack control and scaling recipes up from the development kitchen. Steam Infusion better replicates a chef's saucepan, recreating homemade flavours whilst ensuring manufacturing excellence. 

Food manufacturers use Steam Infusion to cook bolognese sauce because...

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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.

OAL Steam Infusion Consistency

Improved Consistency

Steam Infusion offers a more repeatable consistent cooking process with higher levels of control than traditional steam injectors and kettles.