Pressure Cooking

The Pressure Cooking process is particularly designed for products such as pie fillings, Ragus, Stews, Curries and ‘long-cook’ vegetable processes. Typically, a four-hour cook can be completed in 75 minutes creating huge savings in time, cost, labour and energy.

The Pressure method also improves processing times with vegetarian options such as pulses, beans and chickpeas.

BCH systems offer a unique horizontal style agitation which gives exceptional particulate distribution and mixing both during the cooking and transfer process, keeping the particulates in suspension before and during transfer to the next process.

Cooking Kettles

Vacuum Cookers

RotaChill

Vacuum Cooling

Cooking

Atmospheric Cooking

often benefits from steam injection cooking when there is a requirement for rapid heating and/or a need to avoid the risk of damage from a steam jacket. The application of steam directly gives the best heat transfer coefficient where all the energy is consumed by the product.