Sentences with phrase «steam infusion»

Following trials of the Steam Infusion system, Larco chose to incorporate the Vaction ™ technology into their new cookhouse supplied by OAL to dramatically reduce the processing time for soups and sauces

Learn how Steam Infusion cooking has helped sauce manufacturers eliminate burn on, enhance flavours, create consistency and increase productivity at our Steam Infusion Cooking Class.

250 to 500 Ltr Steam infusion Intank heating using filtered steam at 6Bar • 150 to 500 Ltr Steam jacket heating using steam at 3Bar

The combination of a growing commercial install base and scientific research have allowed us to idenifty the cooking applications where Steam Infusion offers the most value in terms of product quality and operational efficiency.

Visit an Operating System See a Steam Infusion system in operation within a UK based food manufacturer and discover the benefits of switching first hand.

The patented Steam Infusion Vaction ™ technology is a disruptive device that sit within a cooking vessel and uses steam as the motive force to uniquely heat and mix food products.

We then turn the steam infusion lance on and start to heat and mix the product with the Vaction Pump in the vessel.

150 to 500 Ltr Steam infusion Inline heating entrainment using filtered steam at 6Bar • Jacket heating from ambient to 100 °C

Working closely with Raimaber, in - tank lance based Steam Infusion Vaction ™ Pumps were designed and installed into new cooking kettles for the food manufacturer.

Adopting new technologies presents various business challenges and at OAL, we have developed a number of routes for our customers to test and trial Steam Infusion heating and mixing.

Ian Beuachamp, Head of Process Engineering how Steam Infusion works and differs from traditional steam injectors

Cook up a storm at our test centre with our outstanding Steam Infusion cooking technology.

Skid based cooking system using both InTank & Inline Steam Infusion equipment for the preparation of sauces, soups, ready meals, pastes, edible oils - either smooth or incorporating particulates.

It's a food with global appeal and now food manufacturers are using Steam Infusion to cook tomato - based pizza sauces to enhance all those brilliant Italian flavours.

The patented Vaction ™ technology used in Steam Infusion is a highly effective heating and mixing device.

The market leader chose the Steam Infusion Vaction ™ Pump for shorter cooking times, easy cleaning and improved product quality.

OAL has been concentrating on the UK markets to fully prove the steam infusion technology on a wide range of soups, sauces and ready meal products and is now looking for integrators to rapidly deploy the technology around the world.

Steam injectors are normally installed in the vessel jacket leading to complex installation on retrofits, whereas the Steam Infusion lance is simpler as it can be mounted onto the vessel lid in vessels with inclined agitation.

Steam Infusion prevents burn on contamination by introducing steam in a partial vacuum of -0.7 Bar, cooking from the centre of the kettle out.

Learn and discover everything about Steam Infusion in our knowledge base.

What: Steam Infusion Cooking Class - BBQ Sauce and Tomato Ketchup.

Working with our global network of local system integrators, you can add a Steam Infusion cooking lance to a new or existing cooking vessel to cook faster and fresher.

Download our Steam Infusion brochure and find out how you can heat 1,000 kg of product from 15 to 90 °C in 5 minutes with no burn on or particulate damage with Steam Infusion.

The Steam Infusion Vaction ™ technology has been retrofitted to existing kettles, speeding up production times.

Bakkavor uses OAL's Steam Infusion technology to manufacture porridge following the successful installation of the advanced heating and mixing process.

To cook up pizza sauce with steam infusion we add all our ingredients to the cooking vessel, saving the starch slurry to later.

Steam Infusion» unique way of processing starches results in a creamier mouth - feel.

Steam Infusion stops exposure to excessive temperatures and as the cooking vessel experiences no burn on, it's possible to perform more back to back cooks without the possibility of burnt contaminates appearing as flecks within the end product.

With Steam Infusion allowing more control over the steam flow rate, we change the operating characteristics of the Vaction ™ Unit from a gentle introduction of steam to a disruptive high shearing process environment.

The Steam Infusion Vaction ™ Pump is a disruptive device that sits within a cooking vessel and uses steam as the motive force to heat, mix and pump liquids with and without particulates.

Greencore has improved their meat cooks and béchamel sauce production with Steam Infusion.

Steam Infusion cooking stops burn on and maillard reactions so your product tastes fresher and the vessel is easier to clean.

Of course, if you'd like an orange tomato product we can also over process with Steam Infusion, but only if required for the recipe.

One of the key findings was how processing with Steam Infusion retains natural colours and flavours.

We help food manufacturers increase cooking capacity and develop exciting new food products with our patented Steam Infusion cooking process.

Learn About the Science Learn the science behind the Steam Infusion cooking process and how this unique cooking method transforms your products from the University of Lincoln's food scientists.

Under our # 978,236 Nutrition for Life Innovate UK research project, we gained a full scientific understanding of the unique Steam Infusion processing environment.

With Steam Infusion they've unlocked profitable new product categories and highly efficient cooking while reducing energy consumption by up to 20 %.

A leading UK based ambient sauce manufacturer is using Steam Infusion to cook up to 24 tonnes per hour of tomato ketchup and other sauces, with best in class energy efficiency and improved product quality.

Forward - thinking food manufacturers are using Steam Infusion to cook over 210,000 kilograms of high quality soups, sauces and ready meals every day.

Steam Infusion overcomes this compromise and allows efficient heating at a higher steam flow rate.

Two lance based Steam Infusion Vaction ™ Pumps were installed in four 3 tonne cooking vessels enabling the production of up to 24,000 KG of sauce per hour.

Following successful trials in OAL's UK test centre at the National Centre for Food Manufacturing, part of the University of Lincoln, the customer chose the OAL Steam Infusion Vaction ™ Pump cooking technology to be integrated into a complete cooking system by OAL's Spanish partners, Raimaber Fluid Tech.

The following white paper explains why brewers use Steam Infusion rather than traditional external wort boilers (EWB) to achieve: 1) Up to 40 % savings in energy.

Watch how you can easily clean the cooking vessel after cooking bechamel sauce with Steam Infusion.

The answer is steam infusion, a cooking process which can directly replace any application with traditional steam injectors.

APRIL will be used to link BOC's cryogenic cooling and OAL's rapid cooking system Steam Infusion along with many other applications.

«The Steam Infusion system is very fast and has reduced our cooking energy consumption by 15 %.

Download our latest guide to help would - be buyers make the best possible purchasing decision in their steam infusion journey and learn how easy it is to join the revolution!

This also includes Steam Infusion; OAL's heating, mixing and homogenising disruptive technology that uses steam as the motive force.