High Speed Steam Cooking
The disruptive nature of the Steam Infusion process means food manufacturers can get more energy into their products faster; shortening cooking times and stopping the compromise between speed and product quality.
Traditional steam injection relies on contact time between the steam and the product to condense into it. If the pressure were to be increased, the contact time would be reduced as flow rates increase and steam could fail to fully condense remaining in a gaseous state and exiting the system as steam. This inefficiency will increase as the product temperature and temperature difference between the product and steam reduces. Steam injection, therefore, leads to an inversely proportional relationship between efficiency and heat up times as steam pressure is changed leading to compromises.
While increasing pressure in a steam jacket could increase heat transfer into the vessel, the product would be more susceptible to burn on damaging the product and requiring a more thorough clean. It would also demand a higher pressure rated, more expensive jacket.
With the annular design of the Vaction™ Unit allowing steam to condense within the unit itself, the heating process does not rely on contact time between the steam and the product and it has the ability to run at comparatively higher steam pressures without compromising on efficiency.