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Blog

The Advantages of Steam (Indirect) Cooking in Food Production

May 13, 2026

In production processes such as milk, ayran and vegetable blanching, scorching and burning at the bottom are among the most common problems. We explain why indirect heating with steam solves this issue.

The Advantages of Steam (Indirect) Cooking in Food Production

In this article

  1. 01The problem with direct heat: scorching at the bottom
  2. 02What does indirect heating with steam change?
  3. 03Controlled and repeatable
  4. Frequently asked questions

The problem with direct heat: scorching at the bottom

When heating directly with a flame or heating element, heat usually comes from a single point at the bottom of the vessel. The bottom becomes overheated, causing the product to scorch and burn. The burnt taste transfers to the product, while its color and consistency deteriorate. This can result in an entire batch of sensitive products such as milk being lost.

What does indirect heating with steam change?

With steam heating, the product does not come into direct contact with a flame or heating element. Heat is transferred not only from the bottom but also through the side walls of the vessel, allowing it to distribute evenly and preventing hot spots. The risk of scorching at the bottom is eliminated, while the product’s natural taste and aroma are preserved.

Controlled and repeatable

Because the temperature of steam depends on its pressure, it can be maintained at a specific level. The result is consistent conditions in every batch. Milk and dairy products, ayran, vegetable blanching and products requiring prolonged boiling can be produced more safely with this method. We have a dedicated solution page for this area and manufacture custom solutions according to your needs.

Frequently asked questions

What is the advantage of steam cooking over direct heat?
With steam heating, the product does not come into direct contact with the flame or heating element. Since heat is transferred evenly from the bottom and sides, hot spots do not form; the risk of scorching and burning is eliminated, and the product’s taste and aroma are preserved.
How can I prevent milk from scorching at the bottom?
The most common solution is to replace direct heating with a flame or heating element with indirect heating using steam. Since the milk does not come into contact with the heat source and heat is distributed across all surfaces, the bottom does not burn.
Is the steam system custom-manufactured for food production?
Yes. The system is sized according to your vessel capacity and process temperature, custom-manufactured, tested at the facility and delivered with a 1-year warranty. If you share your requirements, we can determine the appropriate solution.
Related solution

Indirect Heating in Food Production

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