Condiments & Dressings

applications

Jet Cook™ can be used to produce tomato ketchup for both batch or continuous production, heating and homogenizing in a single pass as well as reducing the production time and salt levels.

Sauces such as BBQ and Sweet Chilli can be difficult to produce consistently due to the high sugar content, low water activity and viscosity. The high sugar content can also cause serious burn-on both during production and discharge. The lack of free water in the recipe can cause viscosity issues in the finished product as the starch competes with the sugar for water to hydrate.

“We are presently working with DC Norris to install their Multi In-line Jet Cook Steam Infusion System that will allow us to cook and process products in a single pass, bringing yet more flexibility to our equipment portfolio.”

Andrew McCallum - Technical Process Manager

Heinz

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