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
Key Technology conveyor systems for poultry processing and packaging
Key Technology is introducing vibratory conveying systems for poultry processing and packaging...
tna intelli-assist XR solution for food manufacturers
TNA Solutions has launched the tna intelli-assist, an immersive Industry 5.0 extended reality...
Alfa Laval ThinkTop V55 sensing and control unit for diaphragm valves
The Alfa Laval ThinkTop V55 hygienic diaphragm valve sensing and control unit is suitable for the...
