The Jet cooker is a common cooking system for processing industrial starches slurries. In addition to the cooker itself, it requires a starch slurry make up and feed system. This make up system needs to keep the starch uniformly suspended in the slurry while accurately metering the cooker infeed at pressures of 130 psi or higher. Since the Jet cooker heats by using direct steam injection, the steam ultimately becomes part of the product. This requires high pressure “food grade” steam.
Most steam has chemical additives to prolong the life of the steam boiler. Likewise, steam lines are typically carbon steel and not stainless steel. So common “plant” steam is probably not clean enough for food grade applications.
The electric Continuous Starch Cooker offers an alternative to a Jet cooker. Keep in mind that much of the extra water being introduced with direct steam injection evaporates instantly (flashes off) when the cooked starch slurry is discharged to atmospheric pressure. When cooking a starch slurry without steam injection, it may be necessary to add 5-6% more water to the infeed slurry for the water content of the cooked product to more closely match product from a Jet cooker.