Process - Water Immersion Cooking for Pastas and Rice
Water Immersion
Water immersion cooking suits products such as pasta and rice that require full immersion in water in order to optimize on hydration during cooking. Cooking diced meat or shrimp in water enhances heat conductivity and with Blentech features prevents individual pieces from clumping together. Heating is normally via direct steam injection, though indirect heating by steam jacket and/or external heat exchanger is possible if required by the application. Cooking water is captured at the outlet and re-circulated to save energy utilizing the residual heat in the excess water.