A tortilla chip manufacturer was looking for a method to speed up their batch alkali cooking process. Cleaned corn grain, 140°F water and lime solution is batched, cooked and converted to a product called "nixtamal". The nixtamal is then sent to an overnight steeping process. Corn grain was being cooked up to 200°F in a 500 gallon steam-jacketed kettle. A secondary kettle was used to keep up with production. The steam jacket, indirect heating method took up to 20 minutes to reach cook temperature. Another inherent problem was that heat was not evenly distributed within the batch, creating localized hot and cold spots, affecting product quality.