Fruit jams and conserves are produced using a combination of our Jet Cook™ and Vapour Reduction technologies. Due to the rapid heating and no moving parts in the Jet Cook™ Steam Infusion units, products have excellent fruit definition and no flavour taints from burn-on contamination, so the fruits retain a fresh flavour and colour. Our Vapour Reduction System reduces the water/liquid in the product by between 4-6Kgs per minute (recipe dependant).
Jams and curds are produced in a fraction of the traditional processing time, and with zero burn-on. 1000Kgs of lemon and mandarin curd will take approximately 30 minutes.
By combining our systems with DCN’s Recipe Manager Software to produce and control recipes, there is a consistent and recordable brix level throughout all batches.
”The flexibility of the product range we can now produce is remarkable and opens a larger market place for our company both locally and internationally.”
Mr.Vugar Hebobov - Chief Automation Manager
Azersun Holding - Azerbaijan
Example Jet Cook Product Process Timings
Jet Cook™ is the cutting-edge patented technology developed by DCN, which is taking the global food industry by storm. We asked Stuart Rigby...
