Suces stories “Lekos Group can scale really well. Our four


200-liter kettles provide a capacity of 800 liters,” says Jansen. “If they create three or four batches per day, they can make four or five tons of sauces, soups, Bolognese sauce or whatever they want on the production scale.”


Tackling constraints through technology Multifunction kettles reduce cooking time and labor, support recipe standardization and help minimize waste. Pumping maintains product temperature during dosing, improving accuracy and reducing labor costs. “The most important technical aspect


of our equipment is the programming. You can program every step of a cooking process, so that every recipe is programmed inside the kettle,” says Jansen. “It does everything automatically. The only thing people have to do is put in the ingredients.” All recipes and cooking steps are programmed, requiring only basic oversight. Temperature control, mixing and water filling are automated to minimize error. Operators simply monitor the process. Pumping is performed by volume or weight, ensuring accuracy and eliminating manual handling. “After cooking, users can pump food by


weight or volume, as well as cook and chill in the kettle. If making soup, for example, users can chill it back to 7°C and pump it into bags or containers, or they can do hot fill using the


58 Aliworld


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