This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.;2714294;369307;211;0/?ft_width=1&ft_height=1&url=16151650

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.

Contact Details and Archive...

Print this page | E-mail this page


Article image Anheuser-Busch InBev’s distribution strategy model

Over the past 10 years Anheuser-Busch InBev (A-B InBev) has grown its global distribution network using a strategy which goes against the grain for traditional brewery specifications. In place of cost and time intensive permanent structures, it has adopted a design-driven approach in partnership with Herchenbach, a manufacturer of temporary buildings and semi-permanent warehouses. Full Story...

Article image What role does refrigeration play in the supply chain?

Controlling the temperature of food across the whole supply chain is vital to extend shelf life. But how much can be gained by food manufacturers through careful monitoring at all process stages?Full Story...

Getting the best out of PLCs

Gently does it

Time to take steps to reduce plastic waste