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Discover the future of
Food Processing in our
Spicy Sauces Cooking Class
Join our Robotics Revolution on
Thursday 16th March
Register for our next class
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You will see how robotics and Steam Infusion combine to:
Enhance the spice and flavours in sauces.
Prevent Maillard reactions occurring.
Cook brighter, cleaner products.
Lead to a creamier mouthfeel and more indulgent taste.
And learn how the APRIL the robotic chef can:
Increase the productivity of cooking operations.
Introduce flexibility into automated food manufacturing.
Enhance shelflife and cut waste.
Create a safer operating enviroment.
Improve product consitency.
We are very happy with the retrofit of OAL’s Steam Infusion technology to manufacture porridge. We have been able to quickly master how to maximise the benefits of the Steam Infusion system and we’re confident that the technology offers the flexibility to cook a wide variety of products to delight our customers.
“The system is very fast and has reduced our cooking energy consumption by 15%. It’s a quality piece of equipment that’s definitely “cook proof”. Since the installation, our engineering team hasn’t had to touch the system.
Janet Prescott, Manufacturing Manager
Steam Infusion has reduced the production time of our soups and sauce by more than 50% as well as reducing energy whilst still maintaining our exceptional product quality.
Spicy Sauces Cooking Class
The class will be held at the University of Lincoln's, National Centre For Food Manufacturing in Holbeach (map). The centre has been home to a £1 million government-funded research project into Steam Infusion.
On the day there will be a mixture of theoretical explanations from researchers from the University of Lincoln and practical demonstration of APRIL the robotic chef and Steam Infusion from OAL's development chefs. We'll be cooking up a spicy sauce to demonstrate the Steam Infusion difference.
Join Our Robotics Revolution Today
OAL work with food manufacturers to create competitive advantages by reducing the costs (Production, Quality, Environmental) of converting raw ingredients into finished products through the use of our disruptive technologies.
Designing, implementing and automating engineering solutions for over 20 years, we have built a unique team comprising of automation, design, mechanical and product development specialists to deliver state of the art turnkey solutions. We typically work with food manufacturers to eliminate waste, improve product quality, ensure food safety and offer flexibility.
The class will start at 9am on Thursday 16th March and is due to finish around 1:30pm.
*For international manufacturers we have secured UKTI (United Kingdom Trade & Investment) subsidies for accomodation, please ask for details when you sign up.