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20% Less Fat In Dairy Based Sauces and the Same Indulgent Flavours


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From a product perspective Steam Infusion can:

Reduce fat in certain products by up to 20% with no flavour or texture change.

Prevent Maillard reactions occurring.

Cook brighter, cleaner products.

Lead to a creamier mouthfeel and more indulgent flavours.

From a cost and operational perspective Steam Infusion can:

Reduce ingredient costs.

Double cooking capacity.

Reduce downtime and improve consistency.

Reduce energy consumption by up to 15%.

Shorten cleaning times.

Customer Story

We are very happy with the retrofit of OAL’s Steam Infusion technology to manufacture porridge. We have been able to quickly master how to maximise the benefits of the Steam Infusion system and we’re confident that the technology offers the flexibility to cook a wide variety of products to delight our customers.

“The system is very fast and has reduced our cooking energy consumption by 15%. It’s a quality piece of equipment that’s definitely “cook proof”. Since the installation, our engineering team hasn’t had to touch the system.

Janet Prescott, Manufacturing Manager

Steam Infusion has reduced the production time of our soups and sauce by more than 50% as well as reducing energy whilst still maintaining our exceptional product quality.

Jan Kusters,
Operations Director

About OAL

OAL work with food manufacturers to create competitive advantages by reducing the costs (Production, Quality, Environmental) of converting raw ingredients into finished products through the use of our disruptive technologies.

Designing, implementing and automating engineering solutions for over 20 years, we have built a unique team comprising of automation, design, mechanical and product development specialists to deliver state of the art turnkey solutions. We typically work with food manufacturers to eliminate waste, improve product quality, ensure food safety and offer flexibility.

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