Process and installation for vacuum cooking in central kitchen or in food industries

摘要

A new method of cooking vacuum packed food, for use in communal kitchens and the food industry. The packed food, is loaded into the cooking vessel which is filled with fluid (e.g. water). Cooking and cooling follow, the fluid then being removed in stages. The fluid is recycled in closed circuit, with predetermined temperature modulation using circuits at different temperatures, high and intermediate (at least). Heat is exchanged between the cooling fluid and a control fluid using high and low temperature circuits. The cooking fluid is controlled in temperature, pressure and level; all stages of cooking being under automatic computerised control. Also claimed is the cooking plant.