Chocolate Custard

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...

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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.

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Improved Consistency

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