Ragu bolognese sauce cryogenic cooling


Ragu bolognese sauce is very popular sauce dish widely used in food manufacturing and food service. Food manufacturers using a traditional steam jacketed kettle often struggle with slow cooks that lack control and scaling recipes up from the development kitchen. Steam Infusion better replicates a chef's saucepan, recreating homemade flavours whilst ensuring manufacturing excellence. Furthermore, for cold fill operations, cooling can take up to two hours in a scrape surface heat exchanger. Cryogenic cooling with liquid nitrogen means we can cool 500 kg (1102 lb) of bolognese sauce in 15 minutes!

Food manufacturers use Steam Infusion to cook bolognese sauce because...

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No burn-on contamination

Steam Infusion prevents burn-on contamination by introducing steam in a partial vacuum of -0.7barg (-10.1psig), cooking from the centre of the kettle out. Food manufacturers can preserve both the natural colour and taste of sauces.


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°) 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.

OAL Steam Infusion Consistency

Improved consistency

Steam Infusion offers a more repeatable consistent cooking process with higher levels of control than traditional steam injectors and kettles.