Fast, efficient and clean Steam Infusion Cooking
Cook 1,000kg of product in less than 10 minutes with NO burn-on!
Increase cooking capacity
Unlock high-speed cooking and make more product within a smaller footprint. With Steam Infusion you can cook 1,000kg of particulate product in less than 10 minutes while cutting CIP requirements by over 50% thanks to the prevention of burn-on.
Save energy and ingredients
Our customers have reported energy savings of 20% compared to their traditional steam jacketed kettle. Steam Infusion is especially well-suited for dairy and other burn-on-sensitive products, where preventing burn-on and improving yields can be a challenge. Our technology allows for gentle and precise heating, resulting in less product loss and higher-quality output.
Develop fresh new flavours and textures
Whether you're creating soups, sauces, or other liquid products, our technology can help you develop fresh, innovative flavour profiles that will keep your customers coming back for more.
“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.”
“The Steam Infusion 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’.”
Is my application suitable for Steam Infusion?
Click to expand the matrix
Wondering if your food product is suitable for Steam Infusion? Our application matrix provides a scientific ranking of different food products based on Steam Infusion's ability to create a differentiated product (flavour, nutrition, colour, etc.) while improving the operational efficiency of production (production time, CIP frequency, yield, energy, etc.).
Our research was conducted as part of the Innovate UK government-funded "Nutrition for Life" project in partnership with the University of Lincoln and Bakkavor. We have combined this data with knowledge and understanding from our and our partner’s global commercial projects to create a comprehensive and reliable application matrix.
In-Tank or In-Line?
There are two variants of the Steam Infusion technology to suit your application and existing process requirements.
In-Tank - Batch Processing
In-Line - Recirculation or continuous
How Steam Infusion cooking works
Steam Infusion is a patented cooking process using steam to heat, mix and pump liquid food products with or without particulates. By varying the steam pressure and flow rate through the Vaction pump, processing conditions can be adjusted from gentle cooking to intense mixing and pumping with a homogenising effect.
Unlike traditional cooking technologies, the patented Steam Infusion process allows rapid heating without compromising burn-on or fouling.
In the video, Ian Beauchamp explains how the Steam Infusion Vaction pump functions in more detail.
The Steam Infusion Vaction™ Pump can heat 1,000kg (2,204lb) of product from 15°C (59°F) to 90°C (194°F) in under 10 minutes with no burn-on or particulate damage.
Customer Interview
“We’ve installed systems in Spain, Portugal and other European countries to produce sauces, soups and plant-based milk. Steam Infusion is more efficient and preserves textures better than a heat exchanger.”
Steam Infusion Brochure
Learn how steam infusion can transform your cooking process. Our Steam Infusion Brochure explains:
The history and development of the patented steam infusion process
Opportunities for food manufacturers to save in their cooking processes
How Steam Infusion works and technical specification
The best applications for Steam Infusion cooking
How to adopt Steam Infusion in your manufacturing processes
Case Studies
Discover real-world examples of how our innovative technology has helped food manufacturers improve their operations, reduce costs, and create new and innovative products. From soups and sauces to dairy products and beyond, Steam Infusion has been used to produce a wide range of food products with exceptional results.
