Cottage pie meat sauce
Meat sauce filling is widely used across the food industry for a variety of dishes including cottage pie. 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.
Food manufacturers use Steam Infusion to cook cottage pie meat sauce because...
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.
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.
Steam Infusion offers a more repeatable consistent cooking process with higher levels of control than traditional steam injectors and kettles.