Condensed Milk

 
 

Condensed Milk is a popular staple widely consumed across the world. The long running challenges for production is burn-on and fouling due to the high temperatures of a steam jacketed kettle.

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.

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Faster 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.

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.