Greencore Meat Cooks and Béchamel Sauce Steam Infusion Success

Greencore Group plc is a leading international manufacturer of convenience foods. They are proud to supply a wide range of chilled, frozen and ambient foods to some of the most successful retail and foodservice customers in the UK and US.

Improving Meat and Béchamel Sauce Cooks

Greencore has improved their meat cooks and béchamel sauce production with Steam Infusion. The Steam Infusion Vaction™ technology has been retrofitted to existing kettles, speeding up production times. Significantly, the lack of burn on contamination has slashed cleaning times allowing twice as many batches to be completed in a shift.

Steam Infusion Bechamel Sauce Production Timing Chart Comparison

The Steam Infusion Vaction™ technology has made a substantial difference in improving our efficiency of sauce production. We are typically producing 10 batches in the time it used to take 5 with significant labour savings.
— Martin Tranmer, Group Engineering Director, Greencore

Greencore are also using Steam Infusion for meat cooks and are benefiting from improved quality due to the homogenising effect the process has on fat. Chris Brooks, OAL's development chef explains how meat cooks compare with Steam Infusion and a steam jacketed kettle in this insight piece.

The Steam Infusion Vaction™ technology has allowed us to nearly double our previous throughput rates in sauce production. On top of this our meat sauce quality and consistency has improved dramatically. It is through the flexible support and engagement of the Olympus team with our own that has allowed us to make such significant inroads into the benefits of this retro fit system.
— Mark Carnaghan, Factory Manager Greencore