OAL Steam Infusion Vaction Pump technology
Steam infusion is claimed to achieve faster, more efficient cooking and to offer health improvements to a range of products, including soups, sauces and ready meals.
Using the technology enables manufacturers to increase their cooking capacity, eliminate burn-on and Maillard reactions, reduce fat in dairy products by up to 20% and create a creamier mouthfeel, while at the same time achieving reduced cleaning and cooking times and lowering energy consumption.
Steam infusion uses a processing device called a Vaction Unit to deliver steam to simultaneously heat, mix and pump ingredients in a cooking vessel or directly in-line. A steam infusion cooking lance can be easily retrofitted into new or existing cooking vessels, or fitted directly into the line, and typically achieves twice the cooking capacity.
Phone: 03 9791 7011
Flir iXX-Series thermal camera
Flir iXX-Series combines a thermal camera with app-enabled functionality and is designed for...
Anton Paar Julia DSC thermal analyser
Anton Paar's new generation of differential scanning calorimeters is designed to analyse...
Mettler-Toledo X3 Series X-ray inspection systems
Designed for bulk food applications, the Mettler-Toledo X3 Series inspection systems features...
