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.
Feature:
Steam is injected into the vessel and directly into the product.
Advantage:
Rapid heating of the product and no burning on walls surfaces.
Benefits:
More product per hour and better product without aftertaste and avoids waste.
Small, Medium & Large Installations custom build.
Please contact us for your custom build process system
