Who doesn't like pizza? For many, the sign of a good pizza is all in the topping; the deliciously rich and fresh tomato sauce combined with the gooey melted cheese! Yet it can be challenging for manufacturers using a traditional steam jacketed kettle due to the slow cook and lack of control which can lead to burn on and dark spots appearing in the sauce. As you can see from the video above, Steam Infusion eliminates these issues so you can cook a tomato pizza sauce topping fast with fresher flavours and no burn on that your consumers will love!
Food manufacturers use Steam Infusion to cook pizza sauce because...
No burn-on contamination
Steam Infusion prevents burn-on contamination by introducing steam in a partial vacuum of -0.7 Bar (-0.1 psi), 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.
Steam Infusion offers a more repeatable consistent cooking process with higher levels of control than traditional steam injectors and kettles. Cooking aromatics with Steam Infusion means flavour volatiles usually lost in conventional cooking are retained, leading to a reduction of up to 50% whilst giving a better flavour hit.