No burn-on steam cooking
Burn on to hot surfaces is a major challenge for food manufacturers when cooking dairy based sauces. Burn on can cause batches of food to be rejected and wasted because of dark spots occurring and colour distortion. You can avoid this problem and consistently produce fresh flavours and colours by using OAL’s Steam Infusion technology.
Stop Maillard reactions:
The Steam Infusion Vaction™ Unit eliminates burn on contamination by preventing exposure to excess high temperatures. The technology cooks from the centre of the vessel. The low pressure vapour phase coupled with the short residence times mean the ingredients do not see excess temperatures whilst processing. The images below show the state of a cooking vessel following bechamel sauce trials cooked conventionally and then cooked with Steam Infusion.
To see this for yourselves, come along to one of our cooking classes so you can see the Steam Infusion effect in action.