Caramel sauce

Caramel sauce is a sweet treat for consumers worldwide. Our innovative Steam Infusion technology produces a thick and creamy caramel sauce, and the fast cook with no burn-on ensures the sauce is not tarnished, delivering better colours and flavours. You can even enjoy quick cleaning at the end as there will be no burnt caramel to remove.

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

No burn-on contamination

Steam Infusion prevents burn-on contamination by introducing steam in a partial vacuum of -0.7barg (-10.1psig), 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 500kg (1102 lb) of water from 25°C (77°F) to 85°C (185°F) in less than 7 minutes. The sauce ingredients have a lower specific heat capacity than water and accordingly will be heated faster dependent on thickness/viscosity.

Improved consistency

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