PM Fresh produces soups, sauces and condiments across a range of recipes. PPN supplied the complete IOPAK cooking line and built its stainless steel platform, then retrofitted OAL Steam Infusion to increase cooking capacity and protect heat-sensitive products.
PM Fresh needed greater output from its cooking line for soups, sauces and condiments. The system had to protect heat-sensitive recipes while meeting a product launch deadline.
OAL designed the Steam Infusion system; PPN installed the lances, recipe controls and steam supply. The retrofit covered four IOPAK cookers: two of 1,200 L and two of 600 L.
The cooking line combines load cells, recipe prompts and automatic water dosing. Operators add ingredients against the recipe, with vessel weights tracking each addition. Steam Infusion provides rapid heating, then the jackets maintain temperature. Product can recirculate through emulsifiers to achieve the required texture before transfer to packing.
PPN supplied all machinery for the original cooking line under its IOPAK brand and built the stainless steel platform. The scope included safety gates, pipework, valves, pumps, emulsifiers, load cells and the control panel with recipe control. All four cookers have scraped-surface agitators. Safety grids beneath the lids allow ingredients to be added while restricting access to the agitators, with interlocks that stop the agitators when the grids are lifted. For the later Steam Infusion retrofit, PPN modified the lids and fitted temperature probes and additional steam controls.
PPN supplied the four-vessel IOPAK cooking system with its platform and recipe control.
The producer assessed cooking technologies before selecting Steam Infusion.
PPN fitted Steam Infusion to the installed cookers at the customer’s subsequent request.
OAL supported commissioning and recipe development. The team met the product launch date.
