
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.