The Basics of Continuous Cooking
Direct Steam Injection Continuous Cooking is highly efficient but it is not for everyone.
A product needs to meet these basic conditions:
- Be able to pass through a pipe / pump
(particles in the recipe up to 25mm are acceptable, but not bones or the like)
- Be able to accept moisture addition during the cooking phase
(water in upfront recipes is easily adjusted to account for this)
- The formulation is all blended up front at one time
(not adding ingredients at different times)
In addition, a production rate of 1,000 kg/h or above is generally required to make the investment viable. The longer your non-stop production run times the better (because the process is continuous by name, continuous by nature!)
However, if you make less than 1,000 kg/hr and your company put a value on quality, then continuous cooking could be for you!
If you are not quality driven and starting out then maybe a batch system is suitable starting point. Then as you grow your batch investment could be repurposed to become part of a continuous cooking line.