Steam cooker enables even, safe processing

Australian equipment manufacturer Gold Peg International claims its RotoTherm continuous cooking system can produce aseptic, UHT or pasteurized products. Manufacturers are looking for ways improve the quality of products through less harsh processes, while not compromising food safety. Minced and chopped foods are especially vulnerable to contamination because any bacteria will spread throughout a batch during mixing. Furthermore, pre-cooked ready-to-eat products require particular attention because they are less likely to be re-heated, compared to raw foods that require cooking. The RotoTherm offers precise cooking during a gentle process that maintains the integrity of the ingredients for attractive presentation, the company claims. The benefit of steam cooking compared to conventional ovens is that while over-cooking is still possible, burning is avoided. Meat can be blended with vegetables and cereals used for pie fillings, tacos, and baby foods which are then cooked during a single pass. While pasteurised products require refrigeration during storage and shipping, UHT and aseptic goods remain safe to eat in ambient or chilled environments. Recent research found that processing beef at lower humidities reduced the effectiveness of cooking to destroy salmonella. The study by Texas Technical University suggests that processors should monitor humidity levels to ensure the final products are safe to eat. With shelf stable products, the manufacturer saves on refrigeration costs and can reach a wider market as larger distances can be covered. RotoTherm systems are made from stainless steel, which enables the thorough washdowns using water and chemicals required by food safety regulations. Gold Peg International manufacturers food processing equipment for customers worldwide.