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Industrial mixing equipment is used to combine two or more solid, liquid or gaseous segregated ingredients into a homogenous single product. The choice of mixing technology depends largely on the physical state of the ingredients and the desired final product. But the sensitivity of the ingredients, the process temperature, and pressure requirements are also critical factors. All these parameters result in a wide range of industrial mixers.

Mixing

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;">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

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

When making jams and marmalades, gelling agents, such as pectin, are used to thicken the fruit juices. Pectin occurs in fruits naturally, but there are some fruit types that are not rich in its content. In this case, pectin is added during the mixing process. Dispersing and hydrating pectin could be difficult because when mixed with water, the powder tends to form agglomerates that don't break down easily. This can lead to poor quality results and reduced yield, so it is crucial to choose a proper mixing technology.


<h2>Mixing emulsifiers, thickeners, and other food stabilizers</h2>
The Thickeners Preparer from Ghizzoni is a mixing unit used for preparing emulsifiers and thickeners, such as pectin or starch. This process provides a more controlled environment for the gelling agent solution, resulting in more consistent quality and better yield of the final product. This unit is usually integrated with the vacuum cooker, and its capacity is proportionally adjusted to it (usually emulsifier’s capacity is 10% of the vacuum cooker batch size). It is available in capacities ranging from 20 liters to 500 liters.

Emulsifier and mixer for gelling agent

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

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

Find production technology for Jam mixing, and connect directly with leading machine manufacturers worldwide

Jam mixing

Which jam mixing equipment do you need?

Easy to use food processor for gastronomy sauces and pastes

Vacuum and pressure cooker for fruits and vegetables

Concentrator for fruit puree preparation

Emulsifier and mixer for gelling agent

Batch cooker for fruit puree

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