Fruit jam and
marmalade equipment
& lines
marmalade equipment
& lines
As with all standard processes in the food industry, automation has been introduced into the production of fruit jams and marmalades:
- automatic management of process parameters (brix, dosage, temperatures, pressures, etc.);
- the Clean in Place (CIP) process.
Over time, the design of our lines for jams/marmalades has evolved from “open” processes (atmospheric pressure) to those under vacuum (in boules) and under vacuum with rotating coils.
The lines with rotating coil machines allow us to maximize the exchange surface in relation to the volume of product treated. The advantages?
The lines with rotating coil machines allow us to maximize the exchange surface in relation to the volume of product treated. The advantages?
- Lower wall temperatures, reducing product thermal stress.
- Faster concentration times and temperature rise.
- Thawing in the evaporated product, a process that can function as a mixer and thawer in this way, a step of the classic method (premix and thawing) is avoided.
The significant reduction in processing times, even 30-40% less than the traditional process, allows us to:
- have less "stressed" products;
- keep the size of the initial fruit;
- obtain significantly superior organoleptic qualities.
Are you interested in processing lines for jams, marmalades and candied fruit?
Tell us about your project: we'll help you to achieve your goals.