Creamy rice pudding

Rice pudding is a popular product for consumed for both breakfast and dessert. Using a traditional steam jacketed kettle, food manufacturers struggle with burn on, fouling to the rice pudding and slow cooks that lack control. 

Food manufacturers use Steam Infusion to cook rice pudding 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.

Faster 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.

Improved consistency

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