Bechamel sauce is one of the most widely used sauces in food manufacturing. The creamy sauce is a base for many ready meals including carbonara, lasagna and moussaka. The long running challenges for production is burn-on and fouling due to the high temperatures of a steam jacketed kettle.
Food manufacturers use Steam Infusion to cook bechamel sauce because...
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.
Steam Infusion offers a more repeatable consistent cooking process with higher levels of control than traditional steam injectors and kettles.