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Article: Getting steamed: vacuum-pump steamer cooks food with low-temperature steam for a higher product yield.(Operations)
- Article from:
- Restaurants & Institutions
- Article date:
- May 15, 1996
- Author:
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Copyright informationCOPYRIGHT 1996 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Every once in a great while, a technology emerges that has everyone saying, "Neat! Why didn't I think of that?" The technology behind the recently introduced vacuum steamer is such a revolution.
Invented by a refrigeration engineer named Gene Tippmann, the vacuum steamer uses technology that has the potential to impact the restaurant, home-cooking and food-processing industries because it is applicable to much more than steamers. Microwave, conventional and convection ovens that use the same technology are already in development.
By creating a vacuum in the cooking chamber of his steamer, Tippmann engineered a way to reduce its internal atmospheric pressure, lowering the ...