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Steam infusion record cooking times confirmed

02 March 2015

After an investigation into food processing heating methods, OAL Steam Infusion has been found to be three times faster than traditional heating processes offering big savings for food manufacturers.

OAL Group recently installed a new cooking system at a leading UK food manufacturer of soups and sauces. The system has a number of heating technologies installed providing the ability to test respective heat up times of steam heating technologies. The investigation involved heating 1 tonne of water from 20 degrees to 70 degrees using the following:

Steam Jacketed Vessel
Steam Injectors in the bottom of the vessel
1 Steam Infusion Vaction™ Unit in the vessel
Dual Steam Infusion Vaction™ Unit’s in the vessel

Steam Infusion Heating
Dual Steam Infusion Vaction™ units were able to heat 1000kg of water from 20 degrees C to 70 degrees C in less than 4 minutes, whereas the commonly used steam jacket was almost 3 times slower, heating the water in 12 minutes. 

No Compromise on Product Quality
The report confirms that the rate of steam addition is critical to heat up times of steam technologies. Whereas steam jackets and injectors must compromise on this addition because of product damage, Steam Infusion is able to operate efficiently at higher rates without damage to the product such as burn on.

Food Manufacturer Savings
Faster, more efficient heating and cooking means manufacturers are able to reduce their amount of capital equipment or meet increased demand for their food products. Furthermore a previously installed Steam Infusion cooking system at Larco Foods, Holland, reported a 10% drop in energy bills upon using the technology.

Please click here for the full PDF whitepaper report covering full testing procedures, result analysis and conclusions.

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