Cooking indirect steam
By cooking with indirect steam, the steam is not going directly into the tank. Instead it goes via pipes in the cap around the tank which ensures your product no to burn on the surface wall. This is also an ideal cooking method if your processing a sensitive product or for products that need to heat more slow over time, as the indirect heat is a bit slower to heat than with direct steam.
The function of indirect steam:
By using indirect steam you also ensure no water gets into the product as can happen when using direct steam.