Coconut cream filling

 
 

Coconut cream filling is popular with consumers around the globe. With Steam Infusion, the high viscosity sauce can be produced in minutes, and the high shear effect created means brighter colours and creamy textures. With no hot-spots, you can even eliminate burn-on.

Food manufacturers use Steam Infusion to cook coconut cream filling because...

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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.

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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.

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Improved consistency

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