Best Industrial Cooking Equipment for Packaged Soups
We can finally see summer on the very near horizon which means, in the industrial food processing industry, it’s time to start thinking about the best industrial cooking equipment for the packaged soups that will grace grocery shelves in the 2023 soup season.
DC Norris designs turnkey soup cooking equipment and manufactures it, which means it’s common to begin planning 12-18 months out for large kettle orders.
What is the Best Industrial Cooking Equipment for Packaged Soups?
‘Best’ is a relative term and there is no one-size-fits-all solution for manufacturing packaged soups since there is such a vast array of choices available to consumers today. Choosing the best industrial cooking equipment for packaged soup production depends on the recipe, produced volume, and the space where manufacturing happens. DC Norris has been producing chilled and ambient soups for the largest manufacturers around the globe for more than 50 years. By melding traditional cooking methods with groundbreaking technologies like our Jet Cook™ system, braising bar, and steam-jacketed kettles we’ve developed an equipment portfolio capable of handling thin viscosity broths and chunky stews alike.
What is the Jet Cook™ System?
Jet Cook™ is a high-speed cooking and mixing system utilizing a direct-contact heating process in which steam collapses at high velocity into the product. In fact, it’s the fastest cooking and mixing system available on the market today. The capability to simultaneously heat, mix, pump, and induct powder with no moving parts creates remarkable finished product quality and operational efficiency.
Does Jet Cook™ Work For Stews?
Yes! The design of the Jet Cook™ intentionally has no moving parts and a 1.9” diameter orifice which allows for very large pieces of meat and vegetables to freely pass through while being simultaneously heated very rapidly. This speeds cooking time which in turn reduces the thermal impact on ingredients like vegetables. By lessening the thermal impact, Jet Cook™ helps producers create a more nutritious stew by reducing the vitamins and minerals typically lost/diluted with traditional cooking methods.
The Braising Bar is also well applied to the production of stews. Used at the start of the cooking process, the Braising Bar can be used to sear meats and vegetables or create a roux.
Does Jet Cook™ Work for Cream-Based Soups?
Yes, whether dairy-based ingredients are used in their liquid or powdered form, Jet Cook™ is an all-in-one system that produces thick, smooth, homogenized cream soups and sauces.
Does Jet Cook™ Work for Soup with Noodles?
From minestrone to chicken noodle, the Jet Cook™ system has proven to deliver perfection when it comes to soups and dishes that require protection of delicate noodles. While not a ‘soup’, macaroni and cheese is perhaps one of America’s most loved foods, see the Jet Cook™ system being used to make it with perfectly al dente noodles in a velvety cheese sauce:
What are Some Other Benefits of Jet Cook™?
HEAT TRANSFER & LOW ENERGY CONSUMPTION
The heat/energy transfer is almost instantaneous with approximately 98% of the steam collapsing into the finished product before it leaves the steam nozzle. This super-efficient method of heating allows us to dramatically reduce energy consumption in food factories, and as the product is not in direct contact with any hot surfaces, burn-on contamination is removed. Therefore, CIP time and caustic use is also dramatically reduced.
ENHANCED MIXING REQUIRES FEWER INGREDIENTS
The mixing area within the Jet CookTM system is highly controlled, giving the operator the option for a fine, tight emulsion or just a gentle mix. Our emulsion is created by the high-velocity differential between process fluid 16-30 ft/second and steam 1640 ft/second, coming together in a controlled manner within the infusers, eliminating the need for homogenizers. This simultaneous mixing and heating also allows for reductions in ingredients such as starch (3-10%), salt, (2-5%) gums (2-3%), spices (3-10%), and dairy ingredients such as milk (5-13%) and cheese (2-8%). As we increase the average swelling size of starch grains in the steam infuser process, we can give new material functionality to ingredients such as salt, spices, flavorings, and stocks producing fresher flavors in the finished product.
POWDER INDUCTION WITHOUT FISH EYES
High volumes of powders such as flour, starch, spices, gums, and flavorings are entrained directly into the high-velocity process flow of the steam unit and are then accelerated to 3280 ft/second. During this process, the powders are heated and mixed simultaneously in the liquid phase and are evenly heated and quickly hydrated. Powders such as guar, CMC, and Xanthan gum can be entrained directly into a water phase without any agglomerations or fish eyes in the finished product.
