January/February 2022 - 19

STEAM- INJECTION PROCESSING TECHNOLOGY
A look at steam direct injection processing
EXECUTIVE OFFERS INSIGHT
ON HOW METHOD CAN BE
USEFUL FOR MASHES, SAUCES
By Zeke Jennings
Editor
MOST CONSUMERS ARE WILLING
to give a little leeway when it comes
to consistency and fresh produce.
Reasonable folks recognize that the bag
of oranges or clamshell of strawberries
might not be quite as juicy or sweet as
the ones they brought from the same
supermarket just a couple of weeks ago.
When it comes to shelf-stable items,
whether tomato sauce, salsa or frozen
vegetables, there are higher expectations
for getting the same product with every
purchase. Precise temperature control
is key not only in product consistency,
but also product safety.
Hydro-Thermal is a leader in steam
direct injection heating, a system that
is ideal for cooking thick mashes and
sauces. Sean Fulton, the company's
vice president of sales, joined Produce
Processing for a Q&A.
Produce Processing: Could you
give a little snapshot of the history
of Hydro-Thermal and how the
company has evolved?
Fulton: Hydro-Thermal is a global
leader in on-demand steam injection fluid
heating, cooking and processing systems.
What began more than 85 years ago with
the original Jetcooker Hydroheater in
Wisconsin's paper mills has grown
into a worldwide business today with
more than 20,000 installs in nearly 90
countries. And in many ways, we're
just getting started. Hydro-Thermal's
latest innovation is the Hydron Sanitary
Sean Fulton
Hydroheater - a 3A sanitary direct
steam injection cooker designed for the
ultimate process flexibility and stability
in an easy-to-use, easy-to-maintain
package. It provides shear and pressure
control, is fully CIP-able, eliminates
burn-on, and is ideal for cooking thick
mashes and sauces with ultra-precise
temperature control.
How does direct steam injection
apply in processing of fruits and
vegetables?
Creating a consistent and safe
product that looks and tastes the same
PRODUCE PROCESS ING
19

January/February 2022

Table of Contents for the Digital Edition of January/February 2022

January/February 2022 - 1
January/February 2022 - 2
January/February 2022 - 3
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