Steam Infusion Heating, Mixing and Cooking OAL
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How it works? In-Tank & In-Line Faster cooking No burn-on Fat reduction & NPD Maintenance-free & energy efficient Robot chef Batch or continuous Replace direct steam injection Steam requirements Extend vessel life Jet Cook vs Steam Infusion Steam Infusion testing
Steam Infusion applications Baby food BBQ sauce Bechamel sauce Bolognese cryogenic cooling Brewing wort heater Caramel sauce Chocolate custard Chunky soups Coconut cream filling Condensed milk Cottage pie meat sauce Curry Dysphagia products Frozen ready meals Fruit sauces Hollandaise sauce Ketchup Maheu drink Mushroom sauce Pasta sauces Pizza sauce Plant-based drinks Porridge Ready meals Rice pudding Sweet chilli sauce
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Back to OALHome How Steam Infusion Works How it works? In-Tank & In-Line Faster cooking No burn-on Fat reduction & NPD Maintenance-free & energy efficient Robot chef Batch or continuous Replace direct steam injection Steam requirements Extend vessel life Jet Cook vs Steam Infusion Steam Infusion testing Applications Steam Infusion applications Baby food BBQ sauce Bechamel sauce Bolognese cryogenic cooling Brewing wort heater Caramel sauce Chocolate custard Chunky soups Coconut cream filling Condensed milk Cottage pie meat sauce Curry Dysphagia products Frozen ready meals Fruit sauces Hollandaise sauce Ketchup Maheu drink Mushroom sauce Pasta sauces Pizza sauce Plant-based drinks Porridge Ready meals Rice pudding Sweet chilli sauce About Us About Us News & Insights Case studies Events Downloads Contact us Contact OAL Contact a System Integrator
Steam Infusion Heating, Mixing and Cooking OAL
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Larco cut soup production time with Steam Infusion
Larco cut soup production time with Steam Infusion

Following trials of the Steam Infusion system, Larco chose to incorporate the Vaction™ technology into their new cookhouse supplied by OAL to dramatically reduce the processing time for soups and sauces

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Case studyJake Norman28 May 2014Comment
Nissui cuts Béchamel sauce production time by 83% with Steam Infusion
Nissui cuts Béchamel sauce production time by 83% with Steam Infusion

Nissui's challenge: Nissui wanted to produce all the white sauce in their Tokyo factory directly, removing reliance on third party producers. 

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Case studyJake Norman8 May 2014Comment
Steam Infusion awarded £30,000 by Shell Springboard
Steam Infusion awarded £30,000 by Shell Springboard

OAL has been awarded £30,000 by Shell Springboard for its revolutionary Steam Infusion cooking process. The expert panel of judges were suitably impressed by the ability of Steam Infusion to reduce carbon emissions in the food industry.

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Guest User20 March 2014Comment
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