The world's leading chilled and ambient food manufacturers use Steam Infusion to cook over a 290,000 kilograms of soups, sauces and ready meals per day.
A leading Spanish ready meal manufacturer has switched to Steam Infusion cooking for its bechamel and dairy-based sauces. After careful evaluation of a number of cooking technologies, the market leader chose Steam Infusion for shorter cooking times, easy cleaning and improved product quality.
A leading UK based ambient sauce manufacturer is using Steam Infusion to cook up to 24 tonnes per hour of tomato ketchup and other sauces, with best in class energy efficiency and improved product quality.
A leading UK based soup manufacturer has increased production capacity by 25% and improved product quality following the installation of Steam Infusion to its cooking kettles.
Greencore has improved their meat cooks and béchamel sauce production with Steam Infusion. The Steam Infusion Vaction™ technology has been retrofitted to existing kettles, speeding up production times.
Following trials of the Steam Infusion system, Larco chose to incorporate the Vaction™ technology into their new cookhouse supplied by OAL to dramatically reduce the processing time for soups and sauces
Nissui's challenge: Nissui wanted to produce all the white sauce in their Tokyo factory directly, removing reliance on third party producers.
Grupo Jumex, based in Mexico City, is the largest producer of fruit juices, nectars and bottled drinks in Mexico.