Turbocharge your cooking vessel
with Steam Infusion
Cook 1,000 kg from ambient to 95°C in 7-10 minutes
For products with no hold time such as bechamel, custard, tomato and sweet chilli sauces, you can potentially make 3,000 to 5,000 L/hour with a 1,000 L cooker.
Cook chickpeas from raw in 45 minutes (no overnight soaking required)!
Reduce your costs
Extremely efficient, reducing energy costs
Almost 100% of the heat and energy is absorbed into the product instead of being lost to the atmosphere (as is the case with traditional cooking).
Potential reduction in spices and ingredients
Faster cook times and retention of flavours and health benefits of the product can potentially reduce the quantities of spices and ingredients required.
Enhance your product
No burn-on to side walls of kettle
Great for products with high protein or sugar (custards, dairy or cheese sauces, for example).
No discolouration of sauces
Especially good for white sauces.
Flavonoid loss is lower than traditional atmospheric cooking.
Very gentle on starch water absorption
Request a call back
Complete the form below and a member of our team will call you to discuss how you can integrate Steam Infusion into your cooking processes.