Tomato ketchup is a family favourite that's used across many of our mealtimes. Using a traditional steam jacketed kettle, food manufacturers struggle with burn-on, flavour contamination, gum dispersion/hydration, fouling of the product and slow cooks that lack control.
Food manufacturers use Steam Infusion to cook tomato ketchup 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.
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.