Sauce Cooking Machine Manufacturers

Sauce and paste cooking machinery

Sauce and paste production requires cooking equipment capable of handling liquid to highly viscous, particulate-containing products at controlled temperatures. The range of cooking equipment includes: continuous tube-in-tube heat exchangers (product is pumped continuously through the shell of a heat exchanger heated by steam or hot water in the tubes; well-suited to low-viscosity sauces and juices but limited for viscous or particulate products); scraped surface heat exchangers (SSHE — a rotating blade or pin scraper sweeps the heated inner surface of the heat exchanger continuously, preventing sticking and enabling heat transfer to highly viscous or sticky products — used for tomato paste cooking, fruit pulp cooking, jam cooking, caramel cooking, and cream sauce cooking); vacuum cooking kettles (cooking under reduced pressure lowers the boiling point, allowing concentration and cooking at lower temperatures — important for heat-sensitive ingredients and for producing concentrated pastes and fruit preparations); and batch jacketed kettles with mixing (see Industrial Cooking Kettles). The choice of cooking system depends on the product viscosity, particulate content, heat sensitivity, and required throughput.