What is Jet Cook™?

Steam is atomized at high pressure directly into the product, as the steam collapses it creates a partial vacuum and pulls the product through the system back into the vessel, whilst simultaneously heating, mixing and pumping.

The Jet Cook™ operates by collapsing steam into the product at high velocity through a specially designed nozzle. As the steam collapses it pulls the product (liquid) through, creating a re-circulating effect (partial vacuum) in the re-circulating pipe.  99.5% of the steam is utilised and then collapsed into the product ensuring huge energy savings.                  

Low and high volume powders can now be entrained directly into the low pressure dispersion zone via the entrainment hopper, giving a large effective surface area with very short residence times. The powder and liquids are now simultaneously mixed, heated, pumped and hydrated in a controlled manner.

The low pressure and highly effective surface area in the zone facilitate flashing of volatile compounds. The entrainment of herbs and spices enhances extraction of flavour and aroma compounds, due to the speed of delivery to the low pressure zone before ‘wetting out’.

Speed of heating facilitates rapid inactivation of detrimental enzymes (e.g. oxidases and lipases from fresh fruits, vegetables and meats) capable of causing off flavours, odours and discoloration.