Grilling makes for crispy crusts, while steaming gets products nicely cooked. VSD knows how to find the right combination of grilling and steaming for every product. In this way, products as varied as peking duck, roasted vegetables and potatoes, meat and meat products can be given a unique character.
The combination of grilling and steaming is a special skill. Each product has its own specific properties and every client has their own specific wishes. Spare ribs, for instance, need a crispy skin to look sufficiently fresh, and on the inside, they need to be cooked to a particular degree. Some clients want the meat to be so well-done as to fall off the bone, while others want to offer their consumers meat that has to be gnawed off. On the other hand, for convenience products such as meatballs and lasagne, it is important that the crust is only slightly crispy and does not come loose from the rest of the product.
Perfect mix
VSD specialises in developing ovens that grill products (using dry air) as well as steam them (using moist air). This process is challenging because a perfect balance has to be found between dry and moist. The dry air makes the crust nice and crispy, but too much dry air causes the juices to evaporate. Conversely, moist air allows the product to be thoroughly cooked and lends it some extra zest, but too much of it makes the crust soggy and soft. VSD has designed software with which it can very precisely control the moisture level and make small adjustments where needed. It is also important that the dry air has a high temperature, because the crust’s crispiness is determined by the temperature difference between the product and the surrounding air. VSD’s ovens can heat air up to a temperature of 280 ˚C.
Chinese cook
VSD has supplied its ovens to many different food manufacturers. A good example of this is the culinary series developed by VSD for peking duck.
