What Worked / Certification Preservation
Organic - Certification Preservation
No matter where you fall on the organic spectrum, cooking with direct steam injection will help preserve your certifications.
Hydro-Thermal Corporation is proud to partner with Bryn Craggs, who recommends the SilverLine for continuous, in-line cooking of production soups. The SilverLine achieves an extremely consistent soup quality in every run, with low maintenance and a fraction of the footprint of equally-sized exchangers or kettles. This represents a complete change in the batch kettle cooking process of the past by applying Hydro-Thermal's 80 years of steam innovation to perfectly cook soups.
Many factors influence your customer’s preference for organic foods, such as limiting exposure to food additives and pesticides, role in preserving the environment, or simply for their superior taste. Cooking with 100% steam is ideal. As an organic food producer, your customer looks to the organic seal to assure them of better taste, among other benefits. The SilverLine applies consumable culinary steam for organic processing. Steam is sterile water that doesn’t alter taste. You also don’t need to worry about boiler chemicals spoiling the product you’ve nurtured to keep pure. With the SilverLine, boiler chemicals will not vaporize with the steam and contaminate the product. The SilverLine is 3A system certified to standard 61:01, certification number 811. It is FDA compliant with 21 CFR 177.2600 & 178.3570. The SilverLine is also CE compliant with EC machinery and low voltage directives and EC regulation 1935/2004. Being an organic food processor has its own set of challenges. Whether you are a 70% organic operation or a 100% certified operation, the SilverLine can provide clean steam that will help you cook perfectly with ease. Hydro-Thermal collaborated with organic food producers, food scientists and engineers to ensure we are meeting or exceeding the highest standards for organic processing.