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NEW white paper - Reduce your wort boiling energy costs with Steam Infusion
Wort boiling is a key stage in the brewing process and typically in a traditional setup, it accounts for up to 60% of the total energy demand of the brewery. The following white paper explains why brewers use Steam Infusion rather than traditional external wort boilers (EWB) to achieve:
1) Up to 40% savings in energy.
2) Zero burn on for easy cleaning and maintenance.
3) Improved consistency.
4) Up to 50% reduced cooking time.
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!
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!
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.
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.
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.
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%.