Jet Cook™ Product & Process Training – Day Three

The final day of product training in the UK consisted of sweet and sour sauces, spinach and ricotta cheese lasagne filling and a selection of pasta sauces.

All the sauces were cooked using our Jet Cook™ Steam Infusion Technology, and none of the ingredients required braising/searing.

Our customer ran the final days trials themselves using the Jet Cook™ process following their previous two days of both practical and theoretical training in the test facility.   All the trials went very smoothly giving the team a big confidence boost.

All the products were produced in less than 30 minutes, and the mascarpone and tomato cheese sauce took only 17 minutes for a 400Kgs batch.  This was an incredible result as the traditional process could take up to 40 minutes.

The particulate integrity on the vegetables in the sweet and sour sauce was very impressive, as was the colour and flavour of the finished product.

We look forward to working with the team again in February following the installation of their systems.   

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Jet Cook™ Product & Process Training – Day Three
Sweet & Sour Sauce  
Jet Cook™ Product & Process Training – Day Three
Tomato and Cheese Pasta Sauce 
Jet Cook™ Product & Process Training – Day Three
Spinach and Ricotta Cheese Lasagne filling  
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