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Soup Sterilizing Equipment

Broth

Instant soup is quite popular due to its ease of use and quick preparation. Products like cup noodles and vegetable soup mixes are some of the examples commonly used by consumers. The instant soup processing equipment is used to dehydrate or dry components of the soup mixture to prolong shelf life and preserve the taste of the vegetables and other components.

Instant soup

Stock cubes, also known as bouillon cubes or broth cubes, have been used in cooking for centuries. Think that, the first written version of a stock cube comes from Anne Blencowe’s recipe book from 1694. Made of dehydrated vegetables or meat stock, the bouillon cube production line consists of mixers, homogenizers, cube forming machines and packaging machines.

Stock cubes

dft-technology_autovap-oscillation-pdf

dft-technology_autovap-oscillation.pdf

Liquid soup

In 1922, the first canned wet pet food made of horse meat hit the US market. Due to the product’s popularity, farmers started breeding horses to supply the demand for wet pet food.
Nowadays, wet pet food is no longer made of horse meat, but of chicken, fish, beef and pork and also vegetables, grains and added vitamins and minerals. Wet pet food processing involves different steps such as weighing, grinding, mixing, packaging, and sterilization.

Wet pet food

Quicker heat transfer compared to static autoclaves

Reduce cycle times by up to 40% with oscillation technology

Gentler heat treatment increases product quality

Purpose built for liquid pouches, Doypacks, food service bags

Economic alternative to full rotation autoclaves

Industrial autoclaves are hermetic containers that kill microorganisms such as bacteria, viruses, and spores by using steam under high pressure. The steam is pumped at a higher pressure than normal atmospheric pressure to reach a temperature of 121–140 °C. As steam is pumped into the main chamber of the autoclave, it replaces air and creates a vacuum seal. The pressure vessel kills pathogens and microbes, but industrial autoclaves may also be used to reinforce composite materials, and laminate surfaces. Sensitive products such as foods and pharmaceuticals typically use wet steam autoclaves to sterilize containers and instruments because moisture can penetrate tight areas. But other applications, such as wood treatment or rubber vulcanizing, may also be subjected to dry steam techniques.

Industrial autoclaves

Food

Industrial Sterilization 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

Connect directly with world leading manufacturers of industrial sterilization equipment and find technology to build or improve your production line.

Sterilization - Making.com

Industrial Sterilization Equipment - Making.com

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.

Liquid

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

Industrially manufactured soups gained traction in the 19th century when canning was invented and they have been warming us ever since. Whether it’s a classic ready-to-eat canned soup, condensed soup or a dry soup mix, soup manufacturing equipment for mixing, cooking, boiling, or sterilizing caters to every manufacturer’s production requirements.

Soup

Process

Continuous

liquid

solid

The self-standing Doypack and other similar pouch products are a very popular method of packaging liquids such as soups and sauces. Traditional

Autoclave for doypack pouches - Making.com

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The marketplace for finding innovative production technology

Making.com

acp-series-for-ready-to-eat-meals-and-pet-food-pdf

ACP-series-for-ready-to-eat-meals-and-pet-food.pdf

Many pet owners consider themselves parents of furry babies, meaning they consider their pets as family rather than companions. Consequently, pet owners are getting more concerned about their pets’ health and actively demanding a healthy diet. To respond to this market demand, there is a rise in raw pet food production, in which ingredients stay in a more natural state refraining from ultra-processing them and avoiding using preservatives and synthetic additives.

Raw pet food

Chocolate milk is a beverage containing milk flavored with chocolate powder or chocolate syrup. Cocoa powder, sweetener, sugar, and carrageenan are mixed with the milk and then pasteurized. As cocoa powder has a higher density than milk, carrageenan is used as a thickening agent to prevent cocoa powder from settling to the bottom.

Chocolate milk

To produce condensed milk, you need to remove a large portion of the water content from the milk. Usually, you add sugar to it to create a sweet flavor. First, milk is standardized and pasteurized. Then, it goes through an evaporation process to remove the excess water content while sugar is added. After that, the mixture undergoes homogenization. The condensed milk is cooled and crystallized before being ready for packaging.

Condensed milk

First commercially sold baby food was created by Henri Nestlé when he combined cow milk with sugar and grains. Baby food industry has since grown to offer everything from whole wheat infant cereals to ramen-flavored baby food. From infant formula to fruit puree, choosing the baby food processing equipment is related to the type of baby food you want to make.

Baby Food

Chili sauce is produced worldwide, but each is augmented by the cultural elements of where it is made. Most chili sauces consist primarily of chilis, though some preparations include tomato as the primary ingredient. Vinegar, sugar, and salt are added to the chili sauce making machinery, and the mixture is thickened mainly by cooking.

Chili sauce

Tomato sauce is a popular ingredient for adding a sweet, slightly acidic touch of flavor to food and recipes. Sauce production involves cooking the tomatoes, removing the seeds and stems with a strainer, using a grinder or milling machine, and then further cooking to the desired consistency. Tomato sauce making equipment is used in industrial production to speed up the various preparation steps while maintaining the quality of the sauce.

Tomato sauce

Designed for medium and large-scale production

User-friendly operation

Low production cost

Flexible packaging

A beverage is any kind of liquid or drink, usually other than water, made for human consumption. Beverages are further classified into two categories: alcoholic beverages and non-alcoholic beverages. Alcoholic beverages refer to liquids that contain 1% to 75% of liquor and are produced by fermentation such as wine, beer, or distillation such as vodka, rum, tequila. Non-alcoholic beverages are drinks that don’t have any liquor such as tea, coffee, fruit juices, soft drinks, and carbonated beverages. They can be produced premix or postmix, depending on the setup of your production line.

Beverages

Milk can be consumed as a stand-alone product (whole, low-fat or skim) or can be the starting point for food industry products such as cheese, butter, yogurt, condensed milk, and ice cream. In order to process milk and other dairy products, you need specialized dairy production equipment which then encapsulates different processes such as pasteurization, homogenization, and fermentation.

Dairy

We continuously talk to suppliers of feed processing technologies that have important know-how on how to create the smarter, better, and greener feed products we need to kickstart a better tomorrow. Are you into making animal feed or pet food and looking for ways to improve your production process? Let’s navigate the world of feed production technologies together!

Feed

Pet food is a specialty food mostly based on formulated ingredients for various nutritional and dietary requirements. Pet food formulas are becoming more diverse and complex, considering the special health conditions and needs of young and aging pets that live in cities. The production of pet food is similar to processing food in general when it comes to fresh feedstock and flesh products.

Pet food

Sterilization is a critical operation in the manufacturing of wet pet foods. An important objective of heat processing is to achieve commercial sterility

Continuous sterilizer for pet food - Making.com

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acb-series-for-milk-sterilization-pdf

ACB-SERIES-for-milk-sterilization.pdf

acbv-series-for-glass-bottles-and-jars-pdf

ACBV-series-for-glass-bottles-and-jars.pdf

Although the first association with almond milk might be the modern plant-based lifestyle trend, it is dated even back to the Middle Ages when it was used as an alternative to cow milk during Catholic fasting. Once harvested, almonds undergo a series of treatments in almond milk manufacturing equipment, such as bleaching, peeling, and grinding, to get the delicious final product for breakfast and desserts.

Almond milk

Creamier, sweeter and versatile are the key adjectives when talking about cashew milk, especially compared to other plant-based milk. Additionally, it is rich in vitamins B and D, as well as essential minerals. Being a blend of cashew kernels and water, the cashew nut milk processing equipment includes a peeling and washing machine, a colloid mill, and a blending tank.

Cashew milk

Although invented in the 1990s by Rickard Öste, oat milk has only recently grown to be one of the most popular milk alternatives in coffee shops, and it owes it to its smooth mouthfeel and creamy texture. Extracted the plant materials from oats with water, this non-dairy milk is high in fibers, low in saturated fats, and eco-friendly. Oat milk processing equipment helps prepare raw materials, starting with harvest over kilning and making them into flakes or flour, and mixing the prepared materials with water and enzymes.

Oat milk

First mentioned on a stone slab of the Eastern Han dynasty in ancient China, soy milk has survived centuries and spread from Asia to Global consumption due to the rising popularity of plant-based alternatives. To produce soymilk, raw materials must be harvested, prepared, and blended with water and desired ingredients, such as flavors and vitamins, in soymilk processing equipment.

Soy milk

Flexible production capacity

Retort Solutions

With the right processing machines, almonds, cashews, pine nuts, hemp, coconut, oat and soy can be processed into healthy plant-based milk. To produce it, grind the raw materials, screen, soak and mix them till you obtain a milky white liquid.

Plant-based milk

Protein

An important goal of heat processing in the manufacturing of milk beverages is to achieve a long shelf-life and commercial sterility. Optimizing this

Continuous sterilizer for milk beverages - Making.com

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PRES NGA ENGLISH low

Canned tuna, a staple in millions of kitchens around the world, was first manufactured in 1904 by Albert P. Halfhill in California. It has since become a reliable source of protein and omega-3 fatty acids for people around the world. Canned tuna production process consists of multiple stages including thawing, cutting, steaming, deboning and sterilizing, all of which ensure the product quality and long shelf life.

Canned tuna

Guacamole

Mayonnaise is created by blending oil with eggs, and then flavoring with vinegar, mustard, herbs, and spices. The eggs are a natural emulsifier that creates a uniform mixture. Ingredients are pumped into mayonnaise manufacturing equipment. First, a dynamic mixer maintains the desired level of emulsification of the mixture, which then moves on to packaging and bottling once reaching a satisfactory consistency.

Mayonnaise 

Hummus processing begins by blending chickpeas, tahini, lemon juice and olive oil to create the simple yet versatile dip loved by so many around the world. To prove their love for hummus, the Lebanese, in 2010, made the largest plate of hummus that weighed over 10 tonnes! To produce hummus industrially, you need a hummus production line that includes processing equipment such as cookers, industrial grinders, pasteurizers and packaging equipment.

Hummus

To put into perspective, the average number of peanuts that you use to make a 12-ounce jar of peanut butter is 540 pieces. Peanut butter is widely used as a spread for most bread and biscuits. To make it, use raw peanuts and process them using peanut butter making machines.

Peanut butter

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'.

Ketchup processing begins with tons of tomato paste that is mixed and heated together with sugar, vinegar, and spices in a cooking kettle. After cooking, any remaining fibers and particles are filtered out. Once it reaches the right viscosity, your tomato ketchup production process is finished and ready for packaging and transport.

Ketchup

Yogurt makers start with raw milk from animals like cows and goats and produce yogurt by standardizing milk, reducing fat content and increasing total solids before pasteurizing to remove harmful bacteria. After pasteurization, the milk undergoes homogenization to make it smoother and more consistent. The milk then receives yogurt cultures, and the product undergoes a fermentation process. Finally, you can cool and refrigerate the yogurt and prepare it for packing.

Yogurt

Legend has it that the word ‘marmalade’ is a derivate of “Marie est Malade”. Supposedly, the acidic-sweet mixture was offered to Marie Antoinette when the Queen of France fell malade. Whatever the true origins of the name, marmalade processing equipment has quickly made the golden spread a pick-me-up for the masses.

Marmalade

The patented separating compartment saves energy and time

Reduction of about 10 to 20 minutes in processing time.

Indirect heating means no contact or risk of contamination

Cost-efficient due to less energy and water consumption

Separating compartment can be integrated into an existing autoclave

MOVEliquid

MOVEsolid

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

Spreads

Batch

<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 Pasteurization process is the method of subjecting liquids to mild heat at a specific temperature and time, and quickly cooling them down again in order to destroy pathogens in your fermented or semi-fermented products. Thus, increasing the shelf life of the manufactured products. Untreated microorganisms may lead to diseases, spoilage, or unwanted fermentation. Most pasteurization equipment operate in a continuous method using plate heat exchangers to keep a uniform level of high efficiency sterilization.

Pasteurizing

An autoclave is a must-have machine for canned food production lines. It performs sterilization, which ensures a longer product shelf-life and eliminates

Autoclave sterilizer for food cans and jars - Making.com

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bm50top

Processing system for marmalade

Made from bananas, apples, strawberries and other tasty fruits, fruit purees are beloved by both children and adults around the world. Fruits that make it into the puree go through a strict selection process. Fruit puree processing line incorporates all machinery used for selecting, washing, cleaning, crushing and sieving the fruit which ensures the quality of the fruit puree.

Fruit puree

Salad dressing has found its way onto dinner plates for millennia as a quick way to liven up leafy dishes. Experimentation with oil, vinegar, wine, salt, and other ingredients developed into the broad selection of dressings we enjoy today. Through a process of emulsifying the basic formula, adding additional elements, and then bottling and labeling the final mixture, consumers have easy access to reliable tastes on demand.

Salad dressing

Pineapples, oranges, passion fruit, you name it. A fruit juice process begins with selecting and cleaning the raw material of your choice and goes through steps like extraction and a filtration machine until it reaches market shelves in bottles. Juice processing equipment varies according to the amount of water in the fruit.

Fruit juice

Originally created to supply US soldiers with vitamin C in World War II, fruit concentrate has found many other uses. Whether you want to drink soda or eat gummy bears, you need fruit concentrate for the color and flavor. The fruit concentrate processing line involves fruit peelers, conveyor belts, filters, and evaporators that help producers make fruit concentrate with all of the fruit’s original aroma.

Fruit concentrate

Cook and sterilize simultaneously

Smaller footprint compared to purchasing two separate machines

Can be controlled remotely

Easy control of both tanks via touch screen panel

Production capacity up to 212ml cans 145pcs. /cycle

Cooking liquid and semi-solid foods like jams and sauces is a time-intensive process. Sealed thermal cookers speed up the step by cooking in a vacuum or under pressure. Besides greater time efficiency, vacuum cooker technology retains nutritional properties, texture, and flavors. The choice of a suitable thermal vacuum cooker depends on the batch size, cooking temperatures, and vacuum/pressure requirements. These parameters vary on the recipe and product type. One of the main considerations when selecting vacuum cooking technology is the cleaning process following use. An easy and quick cleaning system reduces downtime and maximizes on-site operations.

Vacuum cookers

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

When producing jams and marmalades, preserving the natural flavours, aromas and colors of the fruit can be challenging if no gelling agents or sugars are

Marmalade and Jam Processing Machine - Making.com

Industrial Marmalade and Jam Processing Machine

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In 2009, billionaire Stanley Ho made the winning bid for a giant white truffle weighing 3.3 pounds during an auction. Price: $330,000. Looking at the price, there's no need to explain why truffles are called the diamonds of the kitchen. After harvesting, they are selected to be sold fresh or processed to make truffle products such as truffle cream. Truffle processing involves cleaning, cutting, grinding, cooking, packaging, and sterilizing.

Truffle cream

Can perform cooking, concentrating, and pasteurization (3-in-1 system)

Automatic electronic valve system for safe operation

Tank capacity of 35L; Production capacity of 75 pieces of 212mL jars/cycle

Smaller footprint in the production area

Production of marmalades, jams, fruit concentrates, and sauces requires multiple steps. These jam production steps include cooking, concentrating,

Small Scale Industrial Jam Cooker - Making.com

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Vacuum cook at low temp. (50 °C) or high temp. (140 °C) at atmospheric pressure

Standard built-in condensate system

Tank capacity of 157L and production capacity of 130kg/ cycle

Automatic valves allow operation with less supervision

Remote control via smartphone, PC, tablet

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,

Industrial jam vacuum cooker - Making.com

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<h2>Different soups - different soup making equipment</h2>
Soups consist of various vegetables- potatoes, tomatoes, pumpkins, mushrooms, carrots and sometimes even dairy - all of which require different steps. In order to make soup, all ingredients must be properly cleaned, peeled, chopped and sliced into smaller pieces for optimal food processing.

As different vegetables are used and different soup recipes are formulated, changes must be made in the soup production line to include different equipment for pre-treating the vegetables. Potatoes and carrots must be peeled, while tomatoes are blanched to remove their bitter flavonols-rich skins.
After the ingredients are prepared, manufacturers can use different cooking techniques and soup making equipment like blanchers, steamers, stockpots immersion blenders and slow cookers, among others.

During blanching, vegetables are immersed in boiling water or steam before <a href="https://www.mdpi.com/2223-7747/9/12/1769/htm" target="_blank" rel="noopener">enzymes are deactivated</a>. Some vegetables like eggplants need particular attention because they are sensitive to post-cooking browning. The problem can be avoided by adding antioxidants during blanching.
Soup can be further processed, depending on whether you are making ready-to-eat or dry mix soup. Ready-to-eat soup is deaerated to prevent oxidation and changes in color, while dry mix soup’s ingredients are dehydrated so they can be reconstituted with boiling water at a later date.

<h2>How does thermal processing affect vegetables?</h2>
Vegetables must undergo an industrial thermal process before being consumed. Heat treatment definitely brings benefits such as increased protective compounds, but it can also <a href="https://www.mdpi.com/2223-7747/9/12/1769/htm" target="_blank" rel="noopener">cause color degradation and losses of nutritional and soluble compounds</a> (sugars and soluble fibers). Whether these conditions occur or not depends both on the characteristics of the vegetable to be processed such as enzymes or oxygen concentration and on the severity of the heat treatment.

For example, it has been determined that steaming reduces the loss of fat-soluble nutrients better than boiling. Instead, a study conducted by the <a href="https://d1wqtxts1xzle7.cloudfront.net/48325486/s0308-8146_2898_2900154-x20160825-11145-xe3osj-with-cover-page-v2.pdf?Expires=1646993817&amp;Signature=BmvaS-NPK6QCyjE10Yaikm2chwGFOOvai0gOSnua5ROHimXUwf94IDHlMLTjxSs8plUwJfOdwAcxrii2VI3b2gxYjKa8egXNaCdT1CiFhQf66jbLGMf1bFlD6ygjCdKTTVqP9GOYS6uc4vNN2wORaqwa5X7IgAPSsvbi909jvfZr0TMbla4zD0NhkiEqZf28bwExuLs9q8QuZEVx8~PKJ0DO0uKs9DrW3EnEbw4n~JTUhYEbPlynpKZ0-jrDPovuWGzdREcMJRvK7XnzgiFpL4u2-gnI22i0mdzfvd2jG7Wlfg4FhUZ91vgAzwKURau3M77SE~AB1MQP1lCoTUwwPQ__&amp;Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA" target="_blank" rel="noopener">Institute of Nutrition at Mahidol</a> University in Thailand showed low losses in the vegetable’s β-carotene content when blanching, only 7-11%, while steaming, frying and boiling showed greater losses, 15, 18 and 43%.

There are two methods of removing microorganisms in the soup manufacturing process: pasteurization and sterilization. The choice between the two depends on the<a href="https://www.sciencedirect.com/topics/food-science/canned-soup" target="_blank" rel="noopener"> pH of the soup</a>- most meat and vegetable-based soups have low acidity and manufacturers can fully sterilize them. In this case, sterilization temperature are above 100 °C and the product is then cooled down and transferred into previously sterilized packaging.

If the soup’s pH is in the acid range, pasteurization is recommended. Different temperatures for pasteurization are required to complement the pH range, for example if the pH range is between 3.4 and 4.0, the recommended temperature is 85°C. If it falls between 4.3 and 4.5, the recommended temperature for pasteurization is 99°C.

Canned soup is immensely popular owing to its versatile and recyclable packaging. After transferring the ready-to-eat soup into cans, can seamers ensure the product is sealed properly to prevent spoiling and spilling.

Since the invention of canning, soup’s packaging has evolved to plastic pouches that are re-sealable easy to use. High-speed stainless steel pouch packaging machines rapidly package liquid products into flexible pouches with great precision.

Soup trays are also gaining popularity because they can be frozen and microwaved, providing a single serving of soup. During the manufacturing process, trays are filled with soup and then sealed with tray sealers which secure the contents and prevent spillage.

Soup Manufacturing Equipment

Connect with world-leading equipment manufacturers and find production technology to build or set up your soup cooking, filling or packing process.

Soup - Making.com

Soup Manufacturing Equipment - Making.com

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Originating from Genoa Italy, this sauce originally incorporates basil, garlic, pine nuts, Parmesan cheese, and olive oil. Alternatives could include different types of nuts, like pistachios, walnuts, sundried tomatoes, and ricotta. The grinding process is at the heart of making this Mediterranean sauce. After that, the paste must be blended with olive oil for a smooth result.

Pesto

When making pumpable foods like sauces, fruit preparations, or baby food, pieces of plastic, rubber, or even wood can contaminate your entire

Soup Sterilizing Equipment

Which soup sterilizing technology do you need?

Autoclave for doypack pouches

Continuous sterilizer for pet food

Continuous sterilizer for milk beverages

Autoclave sterilizer for food cans and jars

Marmalade and Jam Processing Machine

Small Scale Industrial Jam Cooker

Industrial jam vacuum cooker

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