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DC Norris Jet Cook Technology
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’.
Categories
- Processing
- General Processing Technology
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