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