Reduced Costs

benefits

Ingredients

With Jet Cook™ there is a reduction in the amount of ingredients required in each recipe, for example:

Modified starch (10%), herbs/spices (10%), flavourings (10%), milk/cream  (13%), cheese (8%), gums (8%), salt (10%), stock powders (10%), garnish ingredients (10%). (Recipe Dependant)

During recent trials with a leading UK manufacturer of sauces and ready meals, we reduced salt by 25% and fats by up to 40%. (e.g butter/cream/milk)

Energy

Energy reduction of between 35% - 40% compared to traditional cooking methods. 99.5% of the steam is utilised and then collapsed into the product, making Jet Cook™ extremely efficient.

No Burn-on

There is no burn-on contamination with Jet Cook™, one of the most common issues with jacketed vessels and heat exchangers, therefore batch rejection is removed. The cleaning times and chemicals required are therefore dramatically reduced.

 

 

 



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Reduced Costs
 
Reduced Costs
 
Reduced Costs
 

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