Cooking

Sauce Cooking System

Close up of Sauce Cooking System

Cooking Systems.
BCH offer a range of steam jacketed cooking kettles. All kettles are fully compliant with the latest PED regulations and are manufactured in accordance with PD5500.

Atmospheric Kettles.
A range of standard steam jacketed kettles fitted with a 4 bar G steam jacket, available with a variety of mixer and processing configurations. The extensive standard BCH range enables surface areas to be matched to process requirements.

Pressure Cooking.
Ideally suited to the production of many meat casserole products, the BCH pressure cookers are designed to operate at up to 1 bar G internal pressure, giving an equivalent maximum temperature of up to 120°C. The use of pressure greatly reduces the simmering time required to soften meat, often reducing this simmer time from hours to minutes.

Vacuum Cooking.
Ideal for many jams, preserves and fruit cooking processes, the vacuum cooker can be used to 'boil' product at a lower temperature - this ensures that product caramelisation and evaporation levels can be controlled repeatedly to product requirements.

Steam Injection.
Ideally suited to high protein products such as cheese or milk sauces, culinary steam is injected directly to the product ensuring that the sauce is heated quickly and surface burn-on is eliminated.

Induction Heating and Microwave Cooking
Microwave or radio frequency processes, in the correct application, can offer significant benefits over conventional methods of heat transfer (conduction, convection, radiation). BCH has established microwave and RF test facilities in the innovation centre to allow pilot scale processing of both solids and liquids. The pilot plant has already been used to good effect in a variety of heating and drying applications with particular emphasis on the ability of the electromagnetic field to deliver rapid, uniform heating and even moisture distribution within filled baked products.

In a further development, BCH has engaged in a substantial work programme to apply induction technology in a range of scraped surface heat exchange applications, including traditional cook / cool processes in jacketed pressure vessels. The BCH process facilitates high heat transfer coefficients at the contact surface, with rapid, controllable heat up times and low thermal inertias. Coupled with BCH know how in vacuum cooling this opens up a number of exciting possibilities for food and confectionery producers, in addition to applications in the pharmaceutical and chemical process industries.

All of these cooking applications are individually assessed to suit your application, trial equipment is available for all of the above systems in our Innovation Centre.