Industrial production follows developments in people’s lifestyles and eating habits. This is why today, both in the industrial sector and on the shelves of the mass retail trade, we find a wide range of ready-to-use preparations. For production companies, it is strategically important to choose a cooking system that preserves the raw material and enhances the finished product.
The concentration kettle is ideal for the production of jams, marmalades and condiments. Vacuum processing allows the product to be concentrated, cooked and deaerated at low temperatures (45-50°C). Compared to a traditional cooker, it reduces cooking time and is better at preserving the organoleptic properties of the ingredients, ensuring a final product of excellent quality.
The cooking kettle is ideal for cooking and mixing tomato purées, sauces, ragouts and various condiments under atmospheric pressure.
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