Our Hot Break system generates a thermal treatment that completely inactivates pectin enzyme activity and eradicates potential syneresis, the extraction or expulsion of a liquid from a gel. Along with its immediate heating, our hot break model features a reliable centrifugal pump. The elevated recirculation process produces an instantaneous temperature increase over the break point temperature thereby providing improved processing consistency.
Features & Benefits
- Immediate heating
- Automatic temperature control system
- Centrifugal pump to ensure recirculation
- Assures thermal inertia, which increases consistency and viscosity in the final concentrate
- Increased viscosity by practically eliminating the syneresis phenomena in comparison with traditional process methods
Details
- Typical applications of the JBT Hot Break system are for fruit and tomato purees
Options & Models
- Cold Break
- Forced Circulation Evaporator
