Cold break system for tomato processing

Enhance product quality and consistency in liquid processing by utilizing precise thermal treatment to manage enzyme activity and syneresis, creating optimal conditions for producing smooth tomato and fruit juices, as well as vegetable purees with superior flavor and texture.

Enhances Syneresis and Controls Viscosity

The Cold Break System from JBT FoodTech offers a specialized solution for food and beverage manufacturers requiring precise control over enzyme activity during the production of tomato-based products, fruit juices, and purees. This equipment gradually increases the temperature to 60-70°C, facilitating enzyme inactivation while enhancing syneresis to maintain low viscosity. With its continuous operation design, the system efficiently processes various end-products, including tomato juice, marinara sauce, and apple juice. It features a user-friendly interface with a temperature controller, air-operated steam control valve, and essential monitoring tools such as a safety valve, automatic steam trap, and pressure gauge. Compatible with CIP systems to ensure easy cleaning and maintenance, the Cold Break System integrates seamlessly into existing fruit and vegetable processing lines, offering energy-efficient operation tailored to your production needs.

Benefits

  • Optimizes product consistency and quality by enhancing syneresis and maintaining low viscosity.
  • Reduces energy consumption with precise temperature control, ensuring efficient thermal processes.
  • Ensures excellent flavor and color retention, enhancing the sensory attributes of final products.
  • Integrates seamlessly into existing processing lines, minimizing installation and operation disruptions.
  • Offers flexible processing options, accommodating a range of fruit and vegetable purée applications.

General


Applications
Vegetable puree,Sauces,Tomato puree,Dressings,Fruit juice,Tomato products,Soup processing,Fruit puree
End products
Ketchup,Hollandaise sauce,Strawberry puree,Tomato soup,Peach puree,Tomato juice,Apple juice,Carrot puree,Marinara sauce,Vegetable soup,Salsa,Bbq sauce,Gazpacho
Steps before
Grinding,Cutting,Juicing
Steps after
Sterilization,Pasteurization,Evaporation,Packaging
Input ingredients
tomatoes,fruits,vegetables
Output ingredients
tomato juice,tomato puree,fruit juice,vegetable puree,tomato soup,vegetable soup,low viscosity sauces
Market info
JBT is known for manufacturing innovative industrial machinery and solutions, particularly in the food processing and air transportation sectors, renowned for their advanced technology, reliability, and customer-focused engineered-to-order solutions tailored to specific industry needs.

Technical Specifications


Temperature Range
60–70°C (140–158°F)
Enzyme Inactivation
Partial
Pectin Level
Low
Product Viscosity
Less viscous
Automation
Temperature Controller with Air-Operated Steam Control Valve

Operating Characteristics


Temperature range
60 to 70°C (140 to 158°F)
Automation level
Manual / PLC / SCADA
Batch vs. continuous operation
Batch
Cleaning method
CIP / Manual

Material Compatibility


Temperature tolerance
Up to 70°C (158°F)
Corrosive resistance (e.g. acids)
Yes
Biodegradability impact
None
Cleanability
High

Physical Characteristics


Machine footprint
Compact
Discharge method
End-product retains excellent flavor and color
Temperature range
60 to 70°C (140 to 158°F)
Temperature controller
Includes temperature controller and indicator recorder

Custom Options


Control panel type
Temperature controller and indicator recorder
Integration possibilities
Air-operated steam control valve
Safety features
Includes safety valve,automatic steam trap
Measurement instruments
Thermometer,pressure gauge
Temperature range
60 to 70°C (140 to 158°F)