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Jam cooking Equipment

Whether it is marmalade or pizza, sauce or hummus, chocolate or fruit puree, most food products undergo a cooking step during their production process. Cooking is nothing more than applying heat to food, but there are different methods to do it. For instance, baking, frying, and roasting involve cooking food without using water, unlike boiling or steaming. Industrial cookers such as vacuum and pressure cookers, industrial fryers, industrial ovens, and industrial roasters focus on specialized applications that meet the different needs of the food industry by helping producers achieve a homogeneous cooking process.

Cooking

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'.

<span style="font-weight: 400;">In a bakery environment fruit jams are often used for the decoration or filling of a wide range of pastries and other baked goods. Making fruit jams in-house to your own recipe and consistency is an excellent way to reduce costs and improve quality. A combination food processor allows for the fully automated production of high quality jams with consistent results time after time.</span>


<h2>Complete solution for fruit jams with advanced features and ease of use</h2>
<span style="font-weight: 400;">The Roboqbo Qbo series is the perfect choice for developing and producing fruit jams for use with pastries and other baked goods.</span>

<span style="font-weight: 400;">Suitable for all sizes of bakery, from small independent to large-scale production, the Qbo series is available in a range of capacities from 8 to 550 litres, to perfectly suit your scale of operations.</span>

<span style="font-weight: 400;">The Qbo series is extremely simple to use thanks to its ten inch touchscreen that runs Roboqbo’s own custom software. This allows all jam-making processes to be completely automated, and allows large numbers of recipes to be stored and recalled.</span>

<span style="font-weight: 400;">Perfect for delicate fruit jams, the entire system can be sealed to allow both vacuum and pressure cooking processes. The jacketed bowl can be heated up to 120°C, as well as cooled using the built-in water system, allowing perfect temperature control with rapid heating and cooling. Optional chiller unit is also available for speciality products.</span>

<span style="font-weight: 400;">Perfect, even, and extremely rapid cooking is possible thanks to the Qbo’s APS heating system. This Advanced Power Steam (APS) unit features a built-in steam generator with energy saving technology and condensate recovery and is completely sealed and maintenance-free, increasing the machine lifespan and reducing downtime. Full control over the entire jam-making process means nutritional properties and taste are preserved and enhanced.</span>

<span style="font-weight: 400;">Cleanup and maintenance is easy thanks to automatic Clean in Place (CIP) features including an automatic wash programme and separate steam nozzle for external cleaning, perfect when cleaning after producing sugar-rich products.</span>

Food processor for making fruit jams for pastries

<span style="font-weight: 400;">For the development and production of high quality gastronomy sauces and pastes for use in catering or food production, the usage of an automatic combination food processor speeds up processing times and increases quality. These combination machines cook, cool, concentrate, knead, refine, cut, mix, homogenise and pulverises all types of food products extremely quickly whilst preserving quality and providing exceptional results - perfect for developing high-quality sauces and pastes.</span>


<h2>Complete solution for high quality sauces with advanced features and ease of use</h2>
<span style="font-weight: 400;">The Roboqbo Qb series is the perfect choice for developing and producing restaurant-quality sauces and pastes, and is available in a range of capacities suited to everything from R&amp;D and micro-scale production through to high-volume mass production, from 8 litres to 550 litres</span>

<span style="font-weight: 400;">The Qb series has been developed with ease of use as a priority, and features a 10.1” touchscreen control unit driven by proprietary software that allows complete automation of sauce and paste making, as well as storage and recall of recipes.</span>

<span style="font-weight: 400;">Perfect, even, and extremely rapid cooking helps to maintain the highest quality of sauces and pastes, and the Qbo delivers this thanks to its APS heating system. This Advanced Power Steam  unit features a built-in steam generator with energy saving technology and condensate recovery. The unit is completely sealed and requires no maintenance and allows for perfect temperature control. The entire processor system can be sealed to allow both vacuum and pressure cooking processes, meaning advanced techniques can be used to ensure nutritional properties and taste are preserved in your gastronomy sauces.</span>

<span style="font-weight: 400;">The jacketed bowl can be heated up to 120°C, as well as cooled using the built-in water system, with an optional chiller unit providing more rapid cooling where required.. </span>

<span style="font-weight: 400;">Cleanup and maintenance is simplified with automatic Clean in Place (CIP) features including an automatic wash programme and separate steam nozzle for external cleaning.</span>

Easy to use food processor for gastronomy sauces and pastes

Batch cookers can be highly inflexible and inefficient, relying on maximum fill levels to operate well enough to ensure quality. By installing a modern flexible batch cooker with multiple operation options and varying batch sizes you can quickly enhance efficiency and flexibility. A flexible solution allows multi-product batch cooking, enhancing return on investment.


<h2>Flexible batch cooker with vacuum and overpressure cooking</h2>
The MultiCook from Enoop is a highly innovative tilted vertical vacuum batch cooker for the widest range of food products, including jams, soups, sauces, ready meals, baby foods, fruit fillings, and many more.

As well as being completely constructed of stainless steel and complying with all HACCP hygiene requirements, the MultiCook has a tilted design to improve mixing and emptying, reducing batch times.

The body of the cooking vessel is double-jacketed and externally thermo-insulated, and it is heated via saturated steam and cooled with cold water. The heating/cooling is divided into 3 zones. This enables processing of different batch sizes without risk of burning smaller volumes of product.

In addition to the heated jacket, the MultiCook has an internal heated cone. This further reduces cooking times and increases productivity.

Available in two sizes to meet your requirements, MultiCook features frequency controlled speed of impellers to allow even delicate mixing to preserve fruit pieces. Teflon-coated scrapers improve mixing capability and heat transfer.

Industrial vacuum cooker

When producing fruit-based products such as marmalades or ice cream toppings, the process of cooking fruits needs special attention, as it can directly affect the organoleptic features of the final product. If the fruits are cooked for a long time at a high temperature, they may lose its flavor and discolor. Cooking under vacuum and below 80 °C helps preserve the flavor, color, but also vitamin content of the fruits in the most natural way possible.


<h2>Vacuum cooking fruits at low temperatures while keeping their natural taste</h2>
The Concentration Boule, from Ghizzoni, is a vacuum cooking system designed specifically for the preparation of fruit or vegetable-based products. It has a vertical cylindrical boule equipped with a scraper that prevents products from sticking to the vessel sides or burning. The vacuum cooker also features a double bottom wall for the indirect steam heating of fruits and vegetables. The vacuum technique reduces water content in the product through evaporation at low temperatures. This makes it possible to cook jams and concentrates evenly while preserving the natural taste of the product and requires less time compared to traditional cooking methods. The system has a safety feature that stops the stirring automatically when the lid is opened while cooking. This unit operates as a batch system with a capacity range from 20 kg to 7000 kg.

Vacuum and pressure cooker for fruits and vegetables

Fruit puree is often an ingredient of various fruit-flavored yogurts, which sometimes, come with bigger fruit pieces. To ensure these pieces are not destroyed in the fruit puree production process, the concentration stage needs to be handled very gently. In addition, in order not to heavily alter the physical and organoleptic properties of the fruit, a shorter cooking process time is needed.


<h2>Evenly heated fruit products for jams using a horizontal rotating coil</h2>
The Rotating Coil Concentrator from Ghizzoni is a fruit concentrating unit that features a patented rotating coil that distributes heat evenly enabling a shorter cooking time. The coil is heated by a continuous flow of steam and slowly rotates at around 10 cycles per minute; this makes sure that the product is mixed slowly and gently. Rotating Coil Concentrator design helps preserve the texture and natural taste of the fruits in preparation for <a href="https://making.com/yoghurt/">fruit-based yogurt</a>, puree, jam or marmalade production.

Concentrator for fruit puree preparation

The fruit pulp is used in many different bakery products, especially as a filling. Since fruit pulp is a half-processed product, when delivering it, you need to make sure that its organoleptic features are intact and that there are no hidden burnt pieces.


<h2>Steam cooking through double wall heating with agitator and scraper</h2>
The Cooking Boule, from Ghizzoni, is a steam-heated cooking system that can also mix and scrape the inside wall of the bowl to minimize waste and avoid burning of the product. The ingredient dosage can be done manually through wheeled tanks or automatically. After the product is cooked, it can be discharged through a central drain valve opening or by simply tipping the bowl. Models of different capacities are available from 30 liters to 2,000 liters. The system also has a safety feature that stops the machine automatically when the lid is lifted.

Batch cooker for fruit puree

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

When producing jams, marmalades, and other fruit-based products, maintaining the product's quality and extending its shelf life is crucial. The process involves precise cooking and cooling techniques to ensure optimal texture and flavor without compromising on safety and hygiene.
<h2>Cook and cool fruit products aseptically</h2>
The Aseptic Vacuum Cooker-Cooler from Ala-Hammerum is designed for the efficient cooking and cooling of jams, marmalades, and other fruit-based products. This system uses a steam jacket and a rotating coil/agitator for even cooking, maintaining temperatures up to 143°C. It operates under vacuum conditions to remove air from fruits, which preserves their natural flavor and texture. The cooling process is also performed aseptically using the same jacket and coil/agitator, ensuring product hygiene. The equipment features a hemispherical bottom with a steam jacket insulated and covered in waterproof stainless steel. The coil agitator includes baffles for enhanced mixing during slow RPM. Discharging the product is achieved by sterile air or inert gas, maintaining its aseptic quality. Additionally, it has a 400 mm manhole cover, central intake for additives with CIP, and a Pt-100 built-in agitator for precise temperature monitoring.

Aseptic vacuum cooker-cooler for jams and marmalade

Creating high-quality jams, marmalades, soups, sauces, and ready meals often requires precise temperature control and mixing. Ensuring effective heat transfer and preventing product degradation are key challenges that need to be addressed in the cooking process.
<h2>Cooks and cools under vacuum for consistent results</h2>
The Vacuum Cooker-Cooler by Ala-Hammerum is designed for cooking and cooling a variety of food products such as jams, soups, and sauces. It uses a steam jacket for efficient heating and can perform vacuum cooking and cooling, which helps in maintaining product integrity and extending shelf life. The system features a horizontal agitator for thorough mixing and a central intake for additives, both equipped with CIP (Clean-In-Place) for easy maintenance. The vacuum system option allows for gentle processing, while the optional vacuum cooling and condensate recovery enhance energy efficiency. Available in sizes ranging from 100 to 4000 liters, the cooker-cooler can handle different production scales, making it suitable for both small and large-scale operations.

Vacuum cooker-cooler for jams and sauces

When producing jam from fresh fruit or puree, challenges like precise mixing, controlled cooking, and airtight packaging must be met to ensure product quality and safety.
<h2>Efficiently mix, cook, and package jam</h2>
The Bertuzzi jam processing system is a versatile solution designed for both small-scale and industrial jam production. Using either fresh fruit or aseptically filled fruit puree, the system includes components for sorting, washing, mixing, cooking, and packaging. The vacuum evaporator cooks the mixture at approximately 65°C, ensuring consistency and preserving nutritional value. The Pomona 50 unit is ideal for small-scale operations, integrating mixing, cooking, and evaporation under vacuum, along with dosing and pasteurization in one compact system. For larger capacities, systems range from 100 to 2,000 kg/batch. Each system can be customized to include automated or semi-automated filling lines, capable of processing up to 1,000 jars per hour. Bertuzzi provides solutions that ensure high-quality jam production with flexibility to meet various production needs.

Industrial jam processing line for fresh fruit or puree

In confectionery production, maintaining precise temperature control and ingredient consistency is essential to produce high-quality soft caramels, jellies, and other fillings. Traditional methods often lead to issues such as ingredient overflow and uneven cooking, causing production delays and inconsistent results.
<h2>Automate batching with precision control</h2>
The Mondomix Batch Cooker from Bühler is designed to address the challenges of traditional confectionery production. This equipment is capable of producing soft caramels, jam, gum, jelly confections, and low boiled sugar-glucose solutions. It features a versatile solution for cooking one batch at a time, ensuring precise temperature control and ingredient mixing. The mixing container can be mounted on weighing cells and equipped with weighing electronics, allowing full integration into an automated system. A level control unit prevents ingredient overflow, while a clearly designed touch control panel allows easy operation, including temperature setting and error displays. The batch cooker also supports gentle cooking under vacuum, preserving the quality and texture of the ingredients. Bühler's Mondomix Batch Cooker is particularly suited for confectionery and snack industries, ensuring consistent results with each batch.

Batch cooker for confectioneries

In the food processing industry, achieving consistent quality and efficiency is a common challenge, especially when dealing with complex recipes or mixed ingredients. Whether you are producing sauces, jams, or vegetable-based products, uniform heating and efficient mixing are essential for successful operations.
<h2>Ensure consistent cooking and mixing quality</h2>
The Vulcano Ultra by CFT Group is a high-performance industrial cooking kettle designed to handle complex recipes with ease. This multipurpose cooker supports a range of tasks from frying to cooking and eraeration to mixing. It features a high-capacity tank with a minimum capacity of 1,000 liters and a maximum capacity of 3,000 liters. The optimal heating surface-to-volume ratio ensures rapid and uniform cooking, reducing process times and boosting productivity. Equipped with scraped counter-rotating agitators and frequency converters, the Vulcano Ultra guarantees uniform mixing and precise temperature control, minimizing the risk of burning. Customizable temperature and pressure conditions allow it to meet a variety of culinary needs, making it suitable for the production of ketchup, sauces, and jams.

Industrial cooking kettles for food processing

In the preserved food industry, maintaining the integrity and flavor of ingredients during cooking is critical. Achieving this without sacrificing efficiency and control can be a significant challenge.
<h2>Efficient cooking with precise electronic control</h2>
The Cooker CS by De Danieli is an electrically-powered cooking solution designed primarily for preserving foods. It features a multifunction CKC electronic control panel, which allows for precise temperature and timing adjustments. This ensures optimal cooking conditions for a variety of preserved food products. The Cooker CS comes equipped with a discharge valve for easy connection to dosing machines, streamlining the packaging process. De Danieli's Cooker CS is designed to meet the stringent demands of the preserved food industry, offering reliability, efficiency, and ease of operation.

Electric cooker for preserved food preparation

In small food businesses or agritourism kitchens, maintaining hygiene while streamlining food preparation and packaging can be challenging. Efficiently cooking and transferring items like jams, jellies, sauces, or jarred tomatoes directly into packaging without manual intervention is often a critical requirement.
<h2>Automates cooking and packaging processes</h2>
The Combination Cooker-Dosing Machine kit by De Danieli automates the cooking and packaging of food products, ensuring high hygiene standards and ease of operation. The system integrates a versatile Cooker and an automatic dosing unit, enabling the transfer of cooked food directly into the packaging medium without the need for an operator. This all-in-one solution is designed to save space and to be user-friendly, making it suitable for small-scale food production kitchens. The Cooker allows precise temperature control and consistent cooking, while the dosing unit guarantees accurate portioning and minimizes waste. Ideal for producing jams, jellies, jarred tomatoes, and a variety of sauces, this kit helps small food businesses efficiently manage their production processes.

Combination cooker-dosing kit for food packaging

In the food processing industry, maintaining precise temperature control and thorough mixing are critical when producing various food products. Processes such as creating jams, sauces, and other formulations require reliable and consistent heating and blending to ensure high-quality output.
<h2>Provides precise heating and mixing capabilities</h2>
The Cooker by De Daniela is a versatile industrial tool designed for a range of heating and mixing applications in food processing. This cooker offers robust, reliable performance with high precision, making it suitable for producing artisanal and organic jams, sauces, and more. Its ability to provide controlled heating ensures that the produce is cooked uniformly, eliminating the risk of hot spots. The temperature control mechanism allows for precise adjustments, enhancing the quality and consistency of the final products. The Cooker features a well-engineered mixing system that ensures thorough mixing of ingredients, preventing any sedimentation during the process. De Daniela’s cooker is ideal for producers who require a dependable solution to maintain quality and consistency in their operations.

Industrial cooker for food processing

Producing high-quality fruit-based products such as jams, marmalades, and chutneys demands precision in dissolving pectin, vacuum cooking, and maintaining hygiene standards. Ensuring gentle mixing and controlled heat transfer is essential to preserve the quality of fruit particulates.
<h2>Efficiently produce delicate fruit-based products</h2>
The fruit processing system from Dutch Process Technology is designed for the efficient production of a wide range of fruit-based products. It specializes in hygienic, easy-to-clean processes including pectin dissolving, vacuum cooking, and aseptic production. The system features gentle mixing and controlled heat transfer, critical for processing delicate particulates without damage. Suitable for products such as jam, marmalade, chutney, aseptic fruit for yogurt, high brix fruit concentrates, pie fillings, and apple sauces or compotes. The technology allows flexibility and precision, making it ideal for diverse applications in fruit-based product production.

Fruit processing system for jams and marmalades

In the food processing industry, producing high-quality sauces and condiments often requires managing intricate cooking and concentration processes. Using traditional methods can lead to degradation of flavors, colors, and nutrients, especially when cooking at high temperatures over extended periods.
<h2>Efficient cooking and concentrating at lower temperatures</h2>
The Industrial Vacuum Kettle by Inox-Fer is designed to produce sauces, jams, marmalades, and condiments efficiently by concentrating, cooking, and dehydrating products at lower temperatures. The vacuum system reduces the boiling point, preserving the organoleptic characteristics such as flavor, color, and nutrients. The kettle's vertical cylindrical structure includes scraping paddles and a double bottom for indirect steam heating, preventing product burning. It is equipped with a high-performance vacuum unit, shell, tube condenser, and liquid ring pump. An automated dosing system manages ingredient addition, either through a mixing tank with litre counters or load cells. The kettle features speed-adjustable agitators, automatic condensate drainage, and a product suction and discharge valve. The entire construction is in AISI 304 stainless steel for easy sanitization and durability.

Industrial vacuum kettle for sauce production

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

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