Sauce Cooking Machine Manufacturers
Connect with verified sauce cooking machine manufacturers on Towobo. Source continuous cooking systems, scraped surface heat exchangers, vacuum cooking vessels, and industrial sauce, paste, and condiment production equipment.
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Browse Sauce Cooking Machine Suppliers →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.
Frequently asked questions
What is a scraped surface heat exchanger and when is it required?
A scraped surface heat exchanger (SSHE) is a heat exchanger in which a rotating blade or pin scraper continuously removes the product film from the inner heat transfer surface as the product is pumped through. This is necessary when: the product is highly viscous (standard tube-in-tube heat exchangers cannot heat viscous products effectively as the product near the surface insulates the rest of the product); the product contains particulates (chunks) that would block standard heat exchangers; the product has a tendency to stick, burn, or crystallise on the heat surface (dairy products, tomato, high-sugar products); or when cooling a crystallising product (scraped surface crystallisers for controlled fat crystallisation). Typical SSHE applications include tomato paste and ketchup cooking, cream and dairy sauce production, fruit jam and marmalade cooking, and caramel production.
How is sauce viscosity managed during industrial production?
Sauce viscosity affects how the product can be pumped, filled, and processed. Viscosity typically decreases with increasing temperature (hot sauces are less viscous than cold sauces) — this must be considered when sizing pumps and filling machines, which will handle the sauce at a different temperature from the cooking step. Starch-thickened sauces develop their viscosity during the cooking step — the required starch gelatinisation temperature must be reached and held to achieve the target viscosity in the finished product. For filling, the sauce must be at a temperature where it flows reliably — too thick, and it does not fill accurately or quickly; too thin, and it may separate or splash. Validate sauce viscosity at the filling temperature with the filling machine supplier before specifying the equipment.
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