OAL expands steam infusion tech in Australia
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.
Creamier mouthfeel
It can be applied to soups, sauces and ready meals, and eliminates burn-on, Maillard reactions, reduces fat in dairy products by up to 20% and creates a creamier mouthfeel.
Jake Norman, sales and innovation director, OAL, said the company had wanted to enter the Australian market for a long time but hadn’t found the right fit to offer customers on-the-ground support.
“With PPN now on board, Australian food manufacturers can benefit from their expertise and our Steam Infusion technology,” he said.
"This is our first foray into the Australian market due to the difficulty in providing the right on-the-ground support to customers from our base in the UK. The Australian market has huge potential and we're looking forward to bringing Steam Infusion, and hopefully our other innovations, such as our APRIL Robotic Chef, to Australian food and beverage manufacturers as we build our presence there."
A Steam Infusion cooking lance can be retrofitted into new or existing cooking vessels, or fitted directly onto the line, and typically achieves twice the cooking capacity.
The technology has been around for over 15 years, and its potential in food production was catalysed by OAL with a £1m UK government funded Innovate UK project, together with the University of Lincoln and a UK food manufacturer.
Bespoke food systems
PPN has been selling new and used processing, packaging and material handling equipment in Dandenong South, Australia, for over 30 years. It also specializes in the design and manufacture of bespoke 'Food Systems' for individual users’ needs.
“We believe the technology delivers something different to the market and we’re delighted to be the sole distributor in Australia,” added Giles Dommisse, director, PPN.
“We look forward to sharing the benefits with our existing customers and branching out to other areas of the food industry.”
