The Steam Infusion Vaction Technology

The Steam Infusion Vaction™ Pump is a disruptive device that sits within a cooking vessel and uses steam as the motive force to heat, mix and pump liquids with and without particulates. The advanced food processing device can heat 1,000kg (2,204lb) of product from 15°C (59°F) to 90°C (194°F) in under 10 minutes with no burn or particulate damage.

How the Steam Infusion Vaction Pump works?

1) The Vaction™ Pump sits within the cooking vessel and is flooded with product as culinary grade steam is introduced via the steam lance. It has no moving parts and uniquely uses steam to simultaneously heat, mix and pump the product. The following is based upon operating at a 6.0barg (87psig) steam pressure. By changing the controlled steam pressure, the processing conditions are changed within the Vaction™ Pump to achieve the required product characteristics.

2) Profiling within the steam chamber accelerates the velocity of the steam to 1,000m/s (3280 ft/s), above the speed of sound. The steam passes into the mixing chamber through an annular nozzle disrupting the fluid flow to form small droplets, referred to as the vapour phase. The momentum transfers from the steam to the product and creates a partial vacuum of -0.7barg (-10.1psig) within the unit. 

3) As the steam condenses into the fluid droplets, the pressure rises. This is referred to as the condensation shock-wave and generates a pumping effect. The small droplets within the low-pressure vapour phase offer a significantly increased product surface area for the steam to condense into, typically resulting in a near instantaneous temperature gradient in the order of 10°C (50°F) to 15°C (59°F). 

4) The very short residence times and partial vacuum within the unit prevent exposure to excessive temperatures. There are no hot contact surface areas / hot spots and therefore the Steam Infusion process stops Maillard reactions and burn-on contamination to products.

5) An unrestricted Vaction™ Pump pumps at a rate of 50,000 kg/hr (55 US t/hr) on water at 20°C (68°F) and the turbulent mixing conditions in the low-pressure vapour area enhance the transfer of flavours. The Vaction™ Pump has an uninhibited bore of 47mm (1.85 in) enabling particulates to freely pass through the unit.

Ready to learn more? Get in touch to arrange for one of our experts to come to your site or come to our test centre at the National Centre for Food Manufacturing!