Spirax Sarco Nordics to provide steam infusion
The company now offers OAL’s Steam Infusion Vaction Pump technology to food and beverage manufacturers across the region following the completion of several projects.
Steam infusion is a cooking process that helps food manufacturers overcome challenges including burn-on contamination, variable product consistency and slow cooking times.
By offering the technology, Spirax Sarco will help manufacturers across the Nordic region reduce cleaning and cooking times and energy consumption, increase cooking capacity and eliminate burn-on and Maillard reactions in a wide variety of products.
The Steam Infusion Vaction Pump uses steam as the motive force to simultaneously heat, mix and pump liquids with and without particulates. The pump can sit within a cooking vessel or be integrated in-line, depending on the needs of the manufacturer.
Using culinary grade or clean steam, Steam Infusion can heat 1,000kg of product from 15°C to 90°C in five minutes with no burn-on or particulate damage. OAL said it can be retrofitted into new or existing cooking vessels, or fitted directly into the line.
The company added with steam infusion, manufacturers can typically achieve twice the cooking capacity compared with traditional methods.
Jake Norman, head of innovation at OAL, said, “The Nordic food and beverage market is one of the most innovative in the world and we’re delighted that Spirax Sarco will now be supplying Steam Infusion as they really are the leaders in steam technology. This partnership combines our award-winning technology with an experienced team offering local expertise and proximity to the customers, so we think this is great news for the Nordic food & beverage industry.”
Neil Crump, general manager at Spirax Sarco, Nordics, said, “We have already seen success with the technology in the region and we’re thrilled to add Steam Infusion to our vast portfolio of steam solutions. This will bring something new to the region and we’re looking forward to supporting our customers with this latest innovation.”
