OAL Steam Infusion Vaction Pump technology

Steam infusion is claimed to achieve faster, more efficient cooking and to offer health improvements to a range of products, including soups, sauces and ready meals.

Using the technology enables manufacturers to increase their cooking capacity, eliminate burn-on and Maillard reactions, reduce fat in dairy products by up to 20% and create a creamier mouthfeel, while at the same time achieving reduced cleaning and cooking times and lowering energy consumption.

Steam infusion uses a processing device called a Vaction Unit to deliver steam to simultaneously heat, mix and pump ingredients in a cooking vessel or directly in-line. A steam infusion cooking lance can be easily retrofitted into new or existing cooking vessels, or fitted directly into the line, and typically achieves twice the cooking capacity.