Why Move To Continuous?
There’s a fog that hangs around continuous cooking, namely that it is too difficult, too time consuming, or too expensive to make the move from batch. But where batch cooking falls short, continuous cooking infuses your process with the efficiency, quality and consistency you need – continuously!
When it comes to production and end product, the distinction between batch and continuous is quite remarkable. Continuous cooking excels where batch cannot, when it comes to:
- Consistent higher quality
- Improved consistent product flavour freshness and cleanness
- Fast even heating
- Efficient and predictable ingredients usage
- Long, continuous runs
- Accurate control over processing conditions (not just on temperature) for each recipe
- Fewer wash ups
The difference between price and the concept of ‘cost’ is where continuous cooking systems really shine. Upfront price is often a deciding factor when it comes to the purchase decision, but the long-term ‘cost’ is where end users like you can indeed realise the true value behind a more efficient and higher quality system.