Discover how Steam Infusion can help you

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Cook faster

Increase CapacITy & Preserve flavours

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Swap a steam injector

For Better Performance, RELIABILITY & Control


Develop new products

Cut Fat & Enhance Flavours with high speed Processing

What our customers say...

The Steam Infusion system is very fast and has reduced our cooking energy consumption by 15%. It’s a quality piece of equipment that’s definitely ‘cook proof’.
— Janet Prescott, Manufacturing Manager, Bakkavor (UK)
Steam Infusion has reduced the production time of our soups and sauce by more than 50% as well as reducing energy whilst still maintaining our exceptional product quality.
— Jan Kusters, Operations Director, Larco Foods (NL)

Steam Infusion Adopters Include


Latest updates

Steam Infusion Buyers' Guide

Do you need to expand your soup, sauces and ready meals production? Or perhaps your company is facing growing pressure from governments to reduce fat, salt and sugar in products, but reformulating products has been an obstacle? Steam Infusion could be the answer for you!

Download our latest guide to help would-be buyers make the best possible purchasing decision in their steam infusion journey and learn how easy it is to join the revolution!

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Latest Steam Infusion cooking videos

Get a flavour for what happens at our Steam Infusion cooking classes

Learn how Steam Infusion cooking has helped manufacturers eliminate burn on, enhance flavours, create consistency and increase productivity at our Steam Infusion Cooking Class. Find out what is involved in the day and sign-up on the link below.

Latest cryogenic cooling videos

Bolognese sauce Steam Infusion cooking 

When we cook bolognese sauce with a steam jacketed kettle it can be a challenge to scale recipes from the development kitchen because of slow cook times and limited control. 

But with Steam Infusion, the fast cooking times better replicate a chef's saucepan, leading to more homemade flavours. 

Couple this with cryogenic cooling and you can lock in all that flavour for cold fill operations!

Learn more about steam infusion and cryogenic cooling.

Download our Steam Infusion brochure

Download our Steam Infusion brochure and find out how you can heat 1,000kg of product from 15 to 90°C in 5 minutes with no burn on or particulate damage with Steam Infusion. 



Steam Infusion fat reduction & NPD

Health is a global mega-trend and to we all know the challenges of reformulating recipes to reduce salt and fat.

Steam Infusion is a new scientifically proven cooking tool that offers reductions in fat and other ingredients compared to traditional cooking methods.

Learn how you can reduce fat in your dairy based sauces by up to 20%.



Switching from steam injection

We all know steam injection has its faults and often there are significant losses of steam to atmosphere.

But have you considered switching to Steam Infusion? It's easy!

Discover why food manufacturers switch and how they improve the efficiency of their cooking process today.

Learn why food manufacturers switch from steam injection to infusion



Steam Infusion cooking trials

Want to see the Steam Infusion difference for yourself? You can see many cooking videos in our knowledge base.

But to appreciate the full pumping power of the Vaction technology you can visit our test centre to run trials, develop your products and see Steam Infusion in action.

Learn about the Steam Infusion UK Test Centre


Why Steam Infusion?

Consumers all over the world want new indulgent, yet healthy food products at the best price but can existing food processing systems deliver?

Traditional steam jacketed vessels and steam injection systems haven't changed much over the last century but the demands of the forward-thinking food manufacturer have. New processing technologies can unlock new product development opportunities and achieve a step change in food processing efficiency.

Steam Infusion is a simple disruptive cooking process that helps food manufacturers overcome many of the challenges they face every day including burn on contamination, variable product consistency and slow cooking times.

Forward-thinking food manufacturers are using Steam Infusion to cook over 210,000 kilograms of high quality soups, sauces and ready meals every day. With Steam Infusion they've unlocked profitable new product categories and highly efficient cooking while reducing energy consumption by up to 20%.