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Jam sterilizing Equipment

Industrial sterilization processes are employed in different industries to completely eliminate all living microorganisms from the final product. For instance, in food processing, sterilization equipment is used to produce a stable product with a long shelf-life by eradicating harmful bio-contaminants. Instead, in the medical field, sterilization technologies aim to prevent the transmission of microbes to patients by sterilizing all the tools and medical devices that come in contact with the patient. Most sterilization equipment, such as autoclaves, employs high-temperature pressurized steam to destroy bacteria and disinfect surfaces from spores. Other methods include radiation sterilization or using chemicals such as hydrogen peroxide for disinfection.

Sterilization

The kitchen toaster may be the first appliance that a jam jar brings to mind. But turning fruit into the classic spreadable involves an entire line of jam processing equipment. The meticulous preparation for high-capacity jam manufacturing puts paid to the old idiom 'money for jam'.

An autoclave is a must-have machine for canned food production lines. It performs sterilization, which ensures a longer product shelf-life and eliminates the risk of contamination. However, autoclaves typically generate high water and energy consumption, which in the long run also means very high operating costs.


<h2>Sterilizing canned products with a separating compartment while saving water and energy</h2>
The Industrial Autoclave from Ghizzoni is a patented sterilizing system for canned products. It is a cylindrical autoclave that has a separating compartment for products that will be treated. Thanks to this separated space, the total volume that needs to be heated or cooled is reduced, and so is the time of the sterilization process and the amount of energy used. The system also features indirect heating and cooling of the products, so there is no need to worry about the cross-contamination risk. The water used for each batch in heating and cooling is reused for the next batch to save time and energy. This system is applicable for canned fish products, vegetables, ready-made food, baby food, pet food, etc.

Autoclave sterilizer for food cans and jars

In a production setup of agri-food preserves, sauces, and other condiments, vacuum cooking at 50 °C and in a short time helps retain the natural taste, aroma, and organoleptic properties of fruits or vegetables. Overboiling or cooking the product at longer times can alter the products’ taste and aroma and may even require additional gelling agents or sugar to compensate for the loss of organoleptic properties.


<h2>Vacuum cooking with built-in condensation system for steam extraction</h2>
The Vacuum concentrator BV 150 from Frigojollinox is a vacuum cooking system that is capable of concentrating at a temperature as low as 50 degrees Celsius, making it ideal for the production of jams, marmalades, and sauces. This helps preserve the flavor, aroma, color, and organoleptic properties of the ingredients without adding gelling agents or sugar. It can also cook at temperatures up to 140 degrees Celsius at atmospheric pressure. The equipment features an indirect heating system using either a gas burner or electric heater and a mixing system with variable speed options. It is also equipped with a plate-type exchanger system that is specifically designed to extract steam during the concentration process and convert it to condensate. The stainless steel tank has a 157 liter capacity and a non-stick finish to prevent the products from sticking to the bottom or walls of the tank during cooking. This equipment has a production capacity of 130kg/ cycle, which is good for small and medium-scale food manufacturers.

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Industrial jam vacuum cooker

Production of marmalades, jams, fruit concentrates, and sauces requires multiple steps. These jam production steps include cooking, concentrating, candying, and pasteurization. Using an all-in-one system that can automatically perform these steps simplifies production and minimizes the footprint of the production line.


<h2>Cooking, concentrating and pasteurization of fruits and vegetable-based products</h2>
The BM30easy, from Frigojollinox is a 3-in-1 marmalade processing system equipped with a tank that can perform cooking, concentrating, and pasteurizing of fruits and vegetables to produce agri-food preserves. This piece of equipment is perfect for small batches, no matter what jam recipe you're following. Vacuum cooking can be performed as low as 50 degrees Celsius at shorter times to retain the natural flavors, color, and aroma of the products. Cooking at atmospheric pressure can go as high as 140 degrees Celsius. Food processing has never been this simple!

The unit also comes with a perforated basket with separate shelves that can rotate at variable speeds for even distribution during candying process. The system features stainless steel materials with a non-stick finish that prevents the products from sticking at the bottom or wall of the tank. The function is similar to that of a jacketed kettle, however, the BM30easy has many more features and is designed quite differently. The system can also perform automatically by setting the parameters through its touch screen control panel or through remote control via smartphones and tablets.

Simply add your fresh fruit, along with your choice of fruit juices and let the machine take care of the rest. From start all the way to the end, where you'll be presented with filled jars containing your favorite jam recipe. Including strawberry jam, apricot jam, peach jam and literally any other type you can think of.

Small Scale Industrial Jam Cooker

In fruit preparation industries, maintaining sterility during cooling processes is crucial, especially when producing aseptic products. Conventional cooling methods may introduce contamination or require additional handling steps that compromise product integrity.
<h2>Ensures aseptic cooling of fruit preparations</h2>
The Sterile cooler YPB207 from Boema S.p.A. is a specialized batch cooler designed to maintain sterility while cooling fruit preparations for aseptic packaging. It works seamlessly with a preparation bowl and sterile filling systems through pressure differential transfers. Continuous sterile conditions are ensured by injecting sterile nitrogen, eliminating the need for pumps and preserving the integrity of the product pieces during transfer. This system enables quick cooling while maintaining absolute aseptic conditions, making it ideal for industries requiring high standards of hygiene and safety in fruit prep cooling processes.

Sterile cooling system for fruit preparations

In food processing environments, maintaining high sterility while handling various types of liquid products can pose significant challenges. From fruit purees to semi-concentrates with pieces in suspension, ensuring proper aseptic conditions and efficient filling is key to maintaining product integrity.
<h2>Ensures sterility and precision filling</h2>
The NEW double head aseptic filler from FBR ELPO, designed to fill bags ranging from 3 to 200 liters, stands out for its ability to handle a wide variety of liquids and semi-concentrates, including those with suspended pieces. Equipped with two mobile filling heads and a tilting system, it can also be coupled with an automatic palletizer for full drums. The product filling utilizes caps and spouts of 1" or 2", which can be sterilized with steam or special chemical agents as needed. The electric control panel with a touch screen interface offers on-screen controls ensuring precise filling. The filler achieves operational speeds of up to 12,000 kg/h, making it a reliable and efficient choice. FBR ELPO's contributions to sterility and performance ensure that this aseptic filler can meet rigorous processing standards in various industries.

Aseptic filler for liquids and semi-concentrates

Frigojollinox is an Italian company specialized in the manufacturing of equipment for the canning, dairy, fishing, confectionary, and cosmetic industries.

If you have ever had a grainy jam or one with hard white pieces, you have come across examples of sugar crystallization. Sugar is a crystal in its natural form, so even when dissolved, its molecules like to form into crystals or groups to give sugar its original form back. To prevent these crystals from forming, you need to make sure the granulated sugar is entirely liquified; but how does this work, and what does this mean for your production process?



To find out, we spoke with Maurizio Pettini, an expert in jam processing systems and project manager at the Italian company <a href="https://frigojollinox.com/en/homepage/" target="_blank" rel="noopener">Frigojollinox</a>.
<h3>Make it liquid - Adding granulated sugar at the right temperature of the jam processing is all that matters</h3>
Knowing at what temperature of the jam processing you must add the granulated sugar to make it completely liquid is all you need.

During the jam processing, invert sugar is naturally created by combining the sugar with the acid in the fruit while heating the mixture<em>. </em>Chemically speaking, sucrose is split into two monosaccharide components: fructose and glucose, through the hydrolysis process - in plain English, when a water molecule breaks two or more chemical bonds.

But, since <em>there is always a but in this imperfect world</em>, as the English novelist Anne Brontë said, for the sugar to reach the liquid state, the temperature must be 80 degrees or more. And there’s the rub.

“<em>To have a high-quality jam and preserve the fruit's color and flavors, the vacuum cooking temperature should not exceed 50 degrees. This temperature is not enough to completely dissolve the sugar</em>” he points out.
<h3>So, how to control crystallization and have a perfect jam during a vacuum cooking process?</h3>
<em>“There are two ways jam makers can have the invert sugar and maintain organoleptic fruit properties</em>.” Maurizio explains

<em> “The first solution is to vacuum cook the jam at 50 degrees anyway. When the concentration part is over, producers can turn off the vacuum cooking system, add the granulated sugar and raise the temperature to 80 degrees.” </em>

“<em>The second solution involves pasteurization. Instead of pasteurizing your jam at 60 degrees, you can go up to 80 degrees</em>” he concludes

By raising the pasteurization temperature, the process remains gentle and efficient without ruining in any way your final product, since the pasteurization time is shorter. In this way, you can have your liquid sugar and your tasty jam, the best of both worlds.

From granulated to invert sugar: the liquid therapy to prevent crystals in your jam processing line

Food

Our food chain starts in the soil, growing crops and livestock. But between the fields and the stores, there is a line of industrial food processing equipment. Processes may be as minimalistic as cleaning fruit and as complex as homogenizing milk alternatives made from pressed legumes. In each case, processing technology is an important link in the food production chain.

Fruit pulp is a mass of pressed fresh fruit not meant for immediate consumption. Production of fruit pulp avoids wasting food and preserves the flavors and nutrient value of the fruit product. Processed fruit pulp is an ingredient in beverages, sauces, baby foods, jellies, smoothies, and bakery products.

Tradition and manufacturing procedures dictate the distinction between fruit juice, puree, and pulp. Still, naming and labeling are complex and depend on regulations, type of fruit, texture, consistency, preservation methods, and sugar or solid content (measured in Degrees Brix). Depending on your desired output, there are various fruit pulper machines for different stages of production that make the process quicker and more efficient.

Fruit pulp

Sauces bring personality to a dish. From a spicy, dense Zhoug to a tangy, runny Suero, sauces add an extra dimension of flavor, texture, and mouthfeel. But developing recipes into industrial products with long shelf lives and consistent tastes is a complex process. Specialized sauce making equipment prepares and combines the ingredients into delicious, high-quality foods. The result is a sauce ready to elevate meals.

Sauce

Spreads

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Jam sterilizing

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Jam sterilizing Equipment

Which jam sterilizing technology do you need?

Autoclave sterilizer for food cans and jars

Industrial jam vacuum cooker

Small Scale Industrial Jam Cooker

Sterile cooling system for fruit preparations

Aseptic filler for liquids and semi-concentrates

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