CEREX AG, Your partner in the processing of breakfast cereals

Conventional cooking

In the conventional cooking process, the product is heated mainly by water as it condenses from the injected steam contained in the empty space above the product. The major disadvantage of this procedure is that the product is not heated consistently. Due to the constantly changing density of the steam, the control of the flow of steam entering the vessel and the management of the cooking process, are based entirely on experience.

Cooking according to the Bichsel system

In contrast to conventional rotary cooking procedures, where steam is normally directed into the empty part of the vessel above the product being processed, the patented Bichsel cooking system injects all the steam into the product.

The decisive advantage of the Bichsel system is that the thermal energy can be directed, at a precise preset temperature curve, straight into the product being processed. The constantly controlled flow of steam ensures more consistent and gentler heating of the product. The cooker can also be filled to a higher level, without leading to irregular quality. The space above the product can be separately ventilated while steam injection takes place.