Cooking with direct steam by Limitech A/S
Steam is injected into the vessel, typically used for ketchup and sauces. It gives a very rapid heating with no risk of burning on tank wall surfaces. This heating process is typically faster than indirect heating.
Steam is injected into the vessel and directly into the product.
Rapid heating of the product and no burning on walls surfaces.
More product per hour and better product without aftertaste and avoids waste.