Mushroom sauce is used to top a variety of foods including pasta, chicken and vegetable dishes. Using a traditional steam jacketed kettle, food manufacturers can struggle with burn on, fouling to the sauce and slow cooks that lack control. Steam Infusion simplifies manufacturing and unlocks opportunities for new product development around healthy ingredient reductions.
Food manufacturers use Steam Infusion to cook mushroom sauce 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.