BCH pressure kettles are designed to operate at up to 1 bar G internal pressure, giving an equivalent maximum temperature of up to 120ºC. The use of pressure greatly reduces the simmering time required to soften meat, often reducing this simmer time from hours to minutes.
Pressure cooking of meat is becoming increasingly more widespread and popular in the Ready
Meal & Food Processing Industry. There are several clear & accepted benefits of using this
technology, when compared to traditional atmospheric simmering & cooking methods.
Pressure cooking of food products works because pressure, volume & temperature are all
related. When pressure higher than atmospheric conditions is created in an enclosed
chamber, and the contents are heated, they’re able to reach a higher core temperature, so
cooking at temperatures above the atmospheric water boiling point of 100°C is possible.
For example; when water is heated to a temperature is 121°C in an enclosed steam jacketed
pressure kettle, we know that due to the laws of physics, the equivalent internal pressure will
always be at 1 bar.
Pressure cooking is beneficial to the food industry because tougher cuts of meat such as beef
or lamb, where cooking under atmospheric conditions can normally take up to 2 hours to
soften and tenderise under atmospheric conditions, can be cooked within 20 to 30 minutes
under pressure to achieve the same or better result.
This process offers food producers massive time savings, as well as providing the benefit of
being able to produce high quality succulent & tender meat, where tough, sinewy, interconnective tissues such as collagen etc.. are completely broken down and dissolved. This is a clear a benefit in the manufacture of products such as pies, casseroles etc..
The shorter cooking period is also beneficial in terms of lowering the overall energy usage and
production costs, as well as improving overall operational efficiency. There are also spin-off
benefits of using fully enclosed pressure cookers, such as; improved odour control by
controlled removal of cooking vapours & condensation, consistency & repeatability of
production processes, retention of moisture & flavour in the product, etc…