Should I pump or pour my soup, sauce or ready meal? As part of our APRIL robotic chef development we’ll be investigating the quality, efficiency and practical benefits of pouring liquid products over pumping.
A potential benefit of pouring product is the better replication of how we cook soups, sauces and ready meals in kitchens. Prior to serving up a delicious chunky vegetable soup, you wouldn’t expect Delia Smith to pump the soup through five meters of pipe. And whilst pump technology has been developed over the years to minimise damage, for a high particulate soup, it’s logical that pouring could offer quality enhancements.
If you are interested in testing pouring your products, APRIL is installed at the National Center for Food Manufacturing, Holbeach where we can test your products.