New research spearheaded by the National Centre for Food Manufacturing (NCFM), University of Lincoln, has found that Steam Infusion can reduce energy consumption by 17% per batch compared to basic direct steam heating by saving 278 hours of production time, cutting 9 tonnes (10 US tons) of greenhouse gas (GHG) emissions per kettle production line each year.
Read MoreOne of the first questions many food manufacturers ask when exploring Steam Infusion is how much does it cost? The final cost of integrating into new or existing cooking vessels is influenced by a number of factors; here we explain the general costs of adopting Steam Infusion cooking.
Read MoreHeat exchangers are ubiquitous in the food industry and in many instances are the right tool for the job, but we’re sure you’ve also suffered some pain when using them. Here are our top 3 reasons for switching from heat exchangers to Steam Infusion.
Read More
