Ethnic soups, sauces & ready meals

Ethnic soups, sauces & ready meals are a very popular product for time starved consumers. Using a traditional steam jacketed kettle and steam injection, food manufacturers struggle with burn on, flavour contamination, fouling of the product and slow cooks that lack control. 

Food manufacturers use Steam Infusion to cook ethnic products 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. Cooking spices with Steam Infusion means flavour volatiles usually lost in conventional cooking are retained, thus spices and other aromatics can be reduced by up to 50% whilst giving a better flavour hit.