The Basics of Continuous Cooking

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.

Hochland Natec offer intelligently designed batch cookers for processed cheese – click to read more on their website