This week we are in Panama installing a new Jet Cook Steam Infusion system into the Pancook group.
The group owns a range of first class restaurants and cafés as well as a major global hotel chain in the country.
The first day of product training with their enthusiastic process and NPD team was on salsa gravies, a thick and flavoursome product which is a popular dish in Panama.
Using the Braising/Roux bar we seared the meat and then produced a thick and dark roux with flour and fat before adding the rest of the ingredients.
The traditional cooking time for this style of product is 90 minutes, and using Jet Cook we produced a 400kg batch in 30 minutes.
Over the next 4 days we will be working closely with the NPD and process team to convert a large range of the traditionally cooked products to Jet Cook. This will give Pancook improved efficiencies and energy savings, as well as repeatable product quality.
All the trials and product training are being filmed by a local company as part of a training and promotional video.
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