Full steam ahead for KK Fine Foods and Jet Cook™ Steam Infusion

Last week we completed the installation of 6 of our patented Jet Cook™ Steam Infusion Lances at KK Fine Foods facility in Chester.

The retro-fits were installed in all of KK’s processing vessels enabling them to move all their production to Jet Cook processing over a period of time.  

The installation was followed by an intensive training programme including product trials, process and recipe evaluation, operator training as well as time spent with both the NPD and Process Managers discussing future products.

Over the week KK produced under instruction meat-based sauces including Chilli Con Carne, Ragu and Cottage Pie Filling as well as a range of white/cheese based sauces.  All the products were produced with reduced recipe stages and processing times, and all to an excellent repeatable finished product quality.

The retro-fits will enable KK to produce ‘just in time’ alleviating product in situ thus reducing the potential to overcook products, especially products containing vegetables and meat.

KK are now using the Jet Cooks in full production with only three days of operator training.  A further day of training is planned in a few weeks to review their progress and discuss future NPD.

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Full steam ahead for KK Fine Foods and Jet Cook™ Steam Infusion
 
Full steam ahead for KK Fine Foods and Jet Cook™ Steam Infusion
 
Full steam ahead for KK Fine Foods and Jet Cook™ Steam Infusion
 
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