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Jam heating Equipment

<span style="font-weight: 400">The heating process is a step of raising the temperature of food, pharma, cosmetics, and many other types of products. You may employ different heating solutions for this process, depending on the type of product you intend to manufacture. Selecting the appropriate heater machine for your product is quite important since various products require different ranges of temperatures and different ways of heat transfer using exchangers. Industrial heating equipment varies in two ways - the type of material it can process and the reaction you want to achieve.</span>

Heating

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

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

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

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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