Food tech company OAL is partnering with Process Plant Network (PPN) to bring an award-winning steam infusion technology to Australian food and beverage manufacturers.
OAL’s Steam Infusion Vaction Pump technology has been available in the UK for over 15 years and is now available in Australia from PPN, one of Australia's major providers of food machinery and services.
The new steam infusion technology uses a processing device called a Vaction Unit to deliver steam to simultaneously heat, mix and pump ingredients in a cooking vessel or directly in-line.
OAL says the new technology will help Australian food manufacturers increase their cooking capacity as well as eliminate burn-on and Maillard reactions to achieve faster, more efficient cooking to a range of products, including soups, sauces and ready meals.
The new Steam Infusion Vaction Pump is also said to help reduce fat in dairy products by up to 20 per cent as well as create a creamier mouthfeel while at the same time achieving reduced cleaning and cooking times and lowering energy consumption.
A steam infusion cooking lance can be retrofitted easily into new or existing cooking vessels, or fitted directly into the line, and it typically achieves twice the cooking capacity.
“We’re absolutely thrilled to partner with PPN. We had long wanted to enter the Australian market but hadn’t been able to find the right fit to offer customers the best possible on-the-ground support, OAL sales and innovation director Jake Norman said.
“With PPN now on board, Australian food manufacturers can benefit from their expertise and our award-winning Steam Infusion technology,” Norman said.
PPN is the sole Australian distributor for the new Steam Infusion Vaction Pump.
