Porridge to go is a very popular product for time starved consumers. Using a traditional steam jacketed kettle, food manufacturers struggle with burn-on, fouling to the porridge and slow cooks that lack control.
Food manufacturers use Steam Infusion to cook porridge because...
No Burn-On Contamination
Steam Infusion prevents burn-on contamination by introducing steam in a partial vacuum of -0.7 Bar, 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 1,000kg of water from 25°C to 85 in less than 7 minutes. The sauce ingredients have a lower specific heat capacity than water and accordingly will be heated faster dependant on thickness/viscosity.
Steam Infusion offers a more repeatable consistent cooking process with higher levels of control than traditional steam injectors and kettles.