Manufacturer: DCN
Jet Cook Steam Infusion
High-speed cooking and mixing: 500 kg of sauce in 6 minutes, or 20,000 litres continuously in 60 minutes.
Key features
- Homogenises, emulsifies, entrains, pumps and heats in one unit
- Greatly reduced CIP requirements
- May reduce starch, gum and spice usage depending on recipe
- No need to pre-slurry active powders
- Small footprint and minimal cleaning
- Up to 4 units can be combined in a Multi In-Line system
Technical data
- Batch performance
- 500 kg of sauce in 6 minutes
- Continuous performance
- 20,000 litres of sauce in 60 minutes
- Multi in-line configuration
- Up to 4 units in sequence
- Installed base
- More than 100 units worldwide
Description
High-speed cooking and mixing
Jet Cook Steam Infusion is a fast, flexible and efficient system for processing liquid foods. It can cook 500 kg of sauce in 6 minutes, or 20,000 litres of sauce continuously in 60 minutes.
The technology shortens processing times and greatly reduces clean-in-place (CIP) requirements without compromising product quality or flavour. A single unit can homogenise, emulsify, entrain, pump and heat.
Depending on the recipe, it may allow reduced quantities of ingredients such as starch, gums and spices. Its entrainment capability removes the need to pre-slurry active powders, combining multi-stage processes into one system. With its small footprint and minimal cleaning, it is a compact, cost-effective solution for food production.
Multi In-Line Jet Cook System
Up to four Jet Cook units can be combined in sequence for higher continuous throughput.
Proven experience
DCN has 12 years of experience with this process, with more than 100 steam infusion units operating in the UK, Australia, South Africa, Europe, the UAE and the USA.
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