Steam Infusion record cooking times confirmed in white paper
Steam Infusion has been found to be 3 times faster than traditional heating processes following a study into food processing heating methods. We recently installed a new cooking system at a leading UK food manufacturer of soups and sauces. The system has a number of heating technologies installed providing the ability to test respective heat up times of steam heating technologies. The investigation involved heating 1000kg of water from 20 to 70 degrees Celsius using the following:
Steam-jacketed vessel
Steam injectors in the vessel
Single Steam Infusion Vaction™ Pump in the vessel
Dual Steam Infusion Vaction™ Pumps in the vessel
Steam Infusion heating
Dual Steam Infusion Vaction™ Pumps were able to heat 1000kg of water from 20 to 70 degrees Celsius in less than 4 minutes, whereas the commonly used steam jacket was almost 3 times slower, heating the water in 12 minutes. See graph for the full comparison:
Heating profiles 1000kg Water
No compromise on product quality
The report confirms that the rate of steam addition is critical to heat up times of steam technologies. Whereas steam jackets and injectors must compromise on this addition because of product damage, Steam Infusion is able to operate efficiently at higher rates without product damage such as burn on.
Download the full PDF whitepaper report covering background and overview of all technologies tested along with full testing procedures, results, analysis and conclusions.