Hot Break / Cold Break System
Sun Engineers Hot Break & Cold Break System process tomato puree or concentrate guarantying the pectin enzymatic inactivation in the final product.
This process is critical and fundamental in any tomato processing system. The aim is to inactivate the pectin and avoid the syneresis phenomenon in the final product. The Syneresis is the separation of liquids from solids in the tomato paste, caused by the failure to inactivate the enzymes that transform the pectin into serum.
Enzymatic inactivation can be done by two well-known processes: Hot Break & Cold Break. Decision between one or another depends of the final product we want to achieve.
Hot Break is recommended for high viscosity products such as sauces, ketchup, puree and others.
Cold Break is recommended for tomato juice and low viscosity sauces.
The final product is less viscous, with a low-pectin content, excellent organoleptic characteristics and high syneresis level.
The unit consists of:
Tank vertical cylindrical stainless steel complete with accessories
Centrifugal pump for the forced recirculation of the product through the heat exchanger
Heat exchanger that heats and keeps the product within the in activation of enzymes for a specified time.
Series piping for the product, water, steam, condensate, etc., complete with manual and pneumatic valves and accessories.
Structure in galvanized carbon steel Mono pump for extraction of the product with a variable speed motor
Capacity: - Min 500 Kg /Hr Max 10 Ton/Hr
Leaf vegetable -scallion garlic leek celery, Chinese cabbage -etc.
Corm vegetable-radish, carrot, potato, taro, sweet potato, bamboo shoot, onion, melon, aborigine.
Cutting Shape: thick, thin, diametric or round strip, corneous piece, bevel piece, rotundity.
Cutting every kinds of vegetable into flake, strip or dice shape easily.
Easy to operate and clean.
Compact structure and beautiful appearance.
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