Using Blentech's machines for Dairy Products

Dairy based products must be cooked at lower steam pressures to reduce or eliminate burn-on since the milk or cream in these products can be very sensitive to high heated surface temperatures. Dairy based products also require vigorous agitation to keep the product heating evenly and to scrape the walls of the cooker. This prevents the product close to the heat exchange surface from overheating because it stays against the steam jacket walls too long.