BCH have long been associated with the design of high quality vacuum cooking systems, built to the highest standards, which are used worldwide within the food and confectionery industries.
Vacuum Cooking Systems
The vacuum cooking process gently cooks & simmers products at temperatures below the equivalent atmospheric temperature – this ensures that product caramelisation and vapour evaporation levels can both be controlled repeatedly to your product requirements.
These systems can offer improved product quality, helping the product to retain the natural flavour, colour and especially whole fruit integrity.
The Vacuum Cooker is available as a stand-alone cooker or alternatively as part of a fully automated system with batch weighing control & recipe management.
BCH vacuum cookers are supplied either as standalone cookers or as the cooking half of a complete line, paired with vacuum cooling in a Cook Cool system so the product is cooked and chilled in the same vessel. Working capacities run from small development batches up to full production volumes, with recipe control through FlexiChef.
- Hinged manway with safety interlock & inspection port
- Stainless steel construction
- Engineered in-line with the latest safety standards
- Vacuum gauge
- Mounting frame
- Stainless steel control panel