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 -0.7barg (-10.1psig), 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 500kg (1102 lb) of water from 25°C (77°F) to 85°C (185°F) 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.