Chocolate custard is a popular dessert product. Using a traditional steam jacketed kettle, food manufacturers struggle with burn on, fouling to the custard and slow cooks that lack control.
Food manufacturers use Steam Infusion to cook condensed milk because...
No Burn On Contamination
Steam Infusion prevents burn on contamination by introducing steam in a partial vacuum of -0.7 Bar, cooking from the centre of the kettle out. Food manufacturers can preserve both the natural colour and taste of sauces.
Fast Cooking & Cleaning
The patented Vaction™ technology used in Steam Infusion is a highly effective heating and mixing device. The technology can heat 1,000kg of water from 25°C to 85°C 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.
Steam Infusion offers a more repeatable consistent cooking process with higher levels of control than traditional steam injectors and kettles.