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Back to OAL Home How Steam Infusion Works Applications About Us Contact us

Back How it works? In-Tank & In-Line Faster cooking No burn-on Fat reduction &
NPD Maintenance-free & energy efficient Robot chef Batch or continuous Replace
direct steam injection Steam requirements Extend vessel life Jet Cook vs Steam
Infusion Steam Infusion testing
Back Steam Infusion applications Baby food BBQ sauce Bechamel sauce Bolognese
cryogenic cooling Brewing wort heater Caramel sauce Chocolate custard Chunky
soups Coconut cream filling Condensed milk Cottage pie meat sauce Curry
Dysphagia products Frozen ready meals Fruit sauces Hollandaise sauce Ketchup
Maheu drink Mushroom sauce Pasta sauces Pizza sauce Plant-based drinks Porridge
Ready meals Rice pudding Sweet chilli sauce
Back About Us News & Insights Case studies Events Downloads
Back Contact OAL Contact a System Integrator



COVID-19: CLICK TO READ about OUR ongoing commitment to customers

Back to OALHome How Steam Infusion Works How it works? In-Tank & In-Line Faster
cooking No burn-on Fat reduction & NPD Maintenance-free & energy efficient Robot
chef Batch or continuous Replace direct steam injection Steam requirements
Extend vessel life Jet Cook vs Steam Infusion Steam Infusion testing
Applications Steam Infusion applications Baby food BBQ sauce Bechamel sauce
Bolognese cryogenic cooling Brewing wort heater Caramel sauce Chocolate custard
Chunky soups Coconut cream filling Condensed milk Cottage pie meat sauce Curry
Dysphagia products Frozen ready meals Fruit sauces Hollandaise sauce Ketchup
Maheu drink Mushroom sauce Pasta sauces Pizza sauce Plant-based drinks Porridge
Ready meals Rice pudding Sweet chilli sauce About Us About Us News & Insights
Case studies Events Downloads Contact us Contact OAL Contact a System Integrator



STEAM INFUSION

Turbocharge your cooking vessel


WHY STEAM INFUSION?

Consumers all over the world want new indulgent, yet healthy food products at
the best price but can existing food processing systems deliver?

Traditional steam jacketed vessels and steam injection systems haven't changed
much over the last century but the demands of the forward-thinking food
manufacturer have. New processing technologies can unlock new product
development opportunities and achieve a step change in food processing
efficiency.

Steam Infusion is a simple disruptive cooking process that helps food
manufacturers overcome many of the challenges they face every day including
burn-on contamination, variable product consistency and slow cooking times.

Forward-thinking food manufacturers are using Steam Infusion to cook over
210,000kg (231.5 US t) of high quality soups, sauces and ready meals every day.
With Steam Infusion they've unlocked profitable new product categories and
highly efficient cooking while reducing energy consumption by up to 20%.

Download brochure


DISCOVER HOW STEAM INFUSION CAN HELP YOU

Cook faster

Increase CapacITy & Preserve flavours

Learn more

Swap a steam injector

For Better Performance, RELIABILITY & Control

Lower Operating Costs

Develop new products

Cut Fat & Enhance Flavours with high speed Processing

Win New Business

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WHAT OUR CUSTOMERS SAY...

> “The Steam Infusion system is very fast and has reduced our cooking energy
> consumption by 15%. It’s a quality piece of equipment that’s definitely ‘cook
> proof’.”

— Janet Prescott, Manufacturing Manager, Bakkavor (UK)

> “Steam Infusion has reduced the production time of our soups and sauce by more
> than 50% as well as reducing energy whilst still maintaining our exceptional
> product quality.”

— Jan Kusters, Operations Director, Larco Foods (NL)


STEAM INFUSION ADOPTERS INCLUDE:



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LATEST UPDATES

Blog

1 Nov 2021

Will Steam Infusion change the flavour of my soup or sauce?
1 Nov 2021


Steam Infusion can change your flavours if you want it to. By varying the steam
pressure, the Vaction™ Pump can achieve two different results; emulate steam
injectors to achieve product matching or create unique conditions for new
product development, delivering fresh, home-made flavours that consumers will
love.

1 Nov 2021

1 Oct 2021

Can I homogenise with Steam Infusion?
1 Oct 2021


Steam Infusion can produce an homogenising effect but does this mean that you no
longer need a homogeniser? Here we explore what Steam Infusion can achieve and
how we can optimise your products.

1 Oct 2021

14 Sep 2021

Can I use Steam Infusion to caramelise products?
14 Sep 2021


Many savoury recipes require caramelisation of different ingredients.
Unfortunately Steam Infusion cooking doesn't expose ingredients to excess
temperatures, therefore it can’t caramelise any ingredients - here we explain
how to work around the challenge.

14 Sep 2021

9 Sep 2021

Latest research confirms Steam Infusion cuts energy consumption by 17% per batch
9 Sep 2021


New research spearheaded by the National Centre for Food Manufacturing (NCFM),
University of Lincoln, has found that Steam Infusion can reduce energy
consumption by 17% per batch compared to basic direct steam heating by saving
278 hours of production time, cutting 9 tonnes (10 US tons) of greenhouse gas
(GHG) emissions per kettle production line each year.

9 Sep 2021

13 Aug 2021

How much does Steam Infusion cost?
13 Aug 2021


One of the first questions many food manufacturers ask when exploring Steam
Infusion is how much does it cost? The final cost of integrating into new or
existing cooking vessels is influenced by a number of factors; here we explain
the general costs of adopting Steam Infusion cooking.

13 Aug 2021

23 Jul 2021

Top 3 reasons to switch from heat exchangers to Steam Infusion
23 Jul 2021


Heat exchangers are ubiquitous in the food industry and in many instances are
the right tool for the job, but we’re sure you’ve also suffered some pain when
using them. Here are our top 3 reasons for switching from heat exchangers to
Steam Infusion.

23 Jul 2021

16 Jul 2021

Can I process particulates using Steam Infusion?
16 Jul 2021


'Chunky' products are a great way to stand out on the shelf, but not every
processing technology can handle the chunks. However, with Steam Infusion, you
can heat products with particulates up to 20mm (0.79 in), from meat to
vegetables and fruit while maintaining the integrity, delivering a final product
that consumers will love.

16 Jul 2021

1 Jul 2021

Sauces and condiments: rise of the premium products
1 Jul 2021


Sauces; they’re a staple of the British diet. From traditional family favourites
like ketchup to new exotic flavours and concepts, these additions to our meals
are becoming the star of the show, according to The Grocer. So how can
manufacturers get a ‘splash’ of the action?

1 Jul 2021

24 Jun 2021

How to meet health targets through ready meal reformulation
24 Jun 2021


Ready meals are big business and consumers are seeking more authentic
flavours from the ready meals they choose. But while flavours are getting
bigger, government bodies are cracking down on salt, sugar and calories. This
poses the challenge – how do manufacturers meet the targets without compromising
on taste?

24 Jun 2021

1 Jun 2021

How can we calculate the amount of steam added during heating?
1 Jun 2021


One question we’re often asked is how can we calculate the amount of steam added
into my product and whether adding in steam has any effect on the taste or
texture. Read on to find out more!

1 Jun 2021

19 May 2021

Steam Infusion partnership with Spirax Sarco
19 May 2021


We’re delighted to announce our partnership with Spirax Sarco, the steam
experts. They will now be offering our Steam Infusion technology and Vaction™
Pump to food & beverage manufacturers is various locations around the world. We
kicked off our partnership with a pair of webinars to explain how this
innovative technology works.

19 May 2021

12 May 2021

Increasing energy efficiency with Steam Infusion
12 May 2021


Whether it’s demands from consumers or governments, the food industry is under
huge pressure to reduce its carbon footprint. What if there were a way to cut
energy consumption while actually increasing your throughputs? Steam Infusion
could be the answer.

12 May 2021

2 Apr 2021

Frozen: the rise of low-calorie ready meals
2 Apr 2021


Frozen food is enjoying something of a renaissance. No longer relegated to the
bargain basement, consumers are waking up to frozen foods. UK shoppers spent
nearly £1 billion more on frozen food in 2020 – 15.1% growth in value [Kantar 52
w/e 27 December 2020], so manufacturers are eager to take advantage of frozen.
But how can you ensure the flavours meet consumers’ expectations?

2 Apr 2021

29 Jan 2021

Consistency is key with ready meals
29 Jan 2021


As a nation of ready meal lovers, the UK is one of the most developed markets
for these convenience products. But it seems the tide is turning. According to
The Grocer, UK sales of chilled ready meals fell by £75m in 2020. But is this
trend here to stay or can manufacturers bring back shoppers?

29 Jan 2021

26 Jan 2021

Steam Infusion en France avec Spirax Sarco
26 Jan 2021


On est ravi de vous annoncer notre partenariat avec Spirax Sarco France, les
experts en vapeur. Maintenant ils offrent notre technologie Steam Infusion et la
Pompe Vaction™ aux producteurs agroalimentaires partout dans la France. On a
commencé avec un webinaire pour expliquer comment marche cette solution
innovante.

26 Jan 2021

6 Jan 2021

How to capitalise on the premiumisation of pasta sauces
6 Jan 2021


Pasta. The food of love. And according to a report in The Grocer in November
2020, pasta consumption is through the roof in the UK following successive
lockdowns during the pandemic. It seems we Brits just can’t put down the penne…
or the pasta sauce.

6 Jan 2021

5 Jan 2021

Are you ready for Veganuary?
5 Jan 2021


Veganuary is the new mega-trend. As almost 600,000 people signed up to Veganuary
in 2021 (more than double the number who pledged in 2019) from all corners of
the globe, have you made your mark on the plant-based aisle?

5 Jan 2021

28 Oct 2020

Cooking viscous sauces with Steam Infusion
28 Oct 2020


Viscous sauces can be a real winner. Whether it’s a creamy dessert or a thick
savoury sauce, the right viscosity can attract consumers. But they can be tricky
to cook, often suffering from burn-on with traditional technologies and
subsequently proving difficult to clean. So how can food manufacturers overcome
these challenges and still delight their customers?

28 Oct 2020

25 Sep 2020

Spirax Sarco Nordics to supply Steam Infusion
25 Sep 2020


We’re pleased to announce our new partnership with Spirax Sarco Nordics, experts
in steam system solutions . The company now offers our Steam Infusion Vaction™
Pump technology to food and beverage manufacturers across the region following
the successful completion of several projects.

25 Sep 2020

15 Sep 2020

Plant-based protein fortification NPD
15 Sep 2020


As more and more consumers are choosing vegan products, we’re facing a new
challenge – how do we consume sufficient protein to maintain a healthy diet? A
growing body of evidence is advocating for manufacturers to create new
plant-based protein-fortified products to support consumer health. But what are
the challenges when engaging in NPD in this area?

15 Sep 2020

13 Aug 2020

First Steam Infusion projects installed in China
13 Aug 2020


In a first for OAL, we have installed multiple Steam Infusion cooking systems in
China, helping manufacturers to improve standardisation and repeatability in
their processes. Using OAL equipment and expertise, state-of-the-art plants will
now manufacture high-quality products for customers right across China.

13 Aug 2020

8 Jul 2020

The rise of vegan dairy alternatives
8 Jul 2020


Veganism has exploded in popularity in recent years and dairy-free is leading
the way, making up the largest category of the plant-based segment. However, for
manufacturers looking to capitalise on this trend, finding the right processing
equipment can be difficult. So how can this nut be cracked?

8 Jul 2020

22 Apr 2020

Can Steam Infusion help combat the rising costs of spices?
22 Apr 2020


According to The Grocer, the cost of spices is surging in 2019 due to a number
of global weather issues. Cardamom saw a 30% spike in prices in 2019, reaching
an eight-year high, while vanilla now costs more than silver. So can you prevent
these price rises hitting your bottom line?

22 Apr 2020

13 Feb 2020

How to stop the trade effluent charge becoming a drain on your business
13 Feb 2020


For many manufacturers, effluent is part of day-to-day life but it can often
feel like a drain on your business. However, what if we told you there’s a way
to not only reduce the amount you pay in trade effluent charge by up to 80% but
also increase productivity while improving energy efficiency?

13 Feb 2020

14 Jan 2020

Steamy success in Australia
14 Jan 2020


The first Steam Infusion system has been installed in Australia following the
announcement of our partnership with Process Plant Network (PPN) in early 2019.
The patented cooking technology has helped PM Fresh, an Australian food
manufacturer, grow its high-quality sauce business with lucrative new contract
wins.

14 Jan 2020



GOT A QUESTION? CALL US NOW ON +44 1733 394 700


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