Sauce making equipment
A sauce is a liquid, cream or semi-liquid substance served with, or used in preparing food. It adds flavour, moisture and visual appeal to a dish. Sauces can be used for sweet and savoury dishes. Their texture can range from smooth liquids, like mayonnaise and dressings to highly viscous and even grainy or chunky dips like pestos and salsas. Sauces are essential in all cuisines but also vary in taste worldwide.
What sauce equipment do you need?
Fruit pulping machine
When making fruit pulp, a pulping machine helps you remove seeds, stems, and skins from your fruit. How...
Emulsifier and mixer for gelling agent
When making jams and marmalades, gelling agents, such as pectin, are used to thicken...
Concentrator for fruit puree preparation
Fruit puree is often an ingredient of various fruit-flavored yogurts, which someti...
Vacuum and pressure cooker for fruits and vegetables
When producing fruit-based products such as marmalades or ice cream ...
Autoclave sterilizer for canned tuna
An autoclave is a must-have machine for canned food production lines. It performs ster...
Ketchup filling and capping monobloc
Spillage and overfilling are common problems in most production lines for bottled prod...
Machine for packing canned pet food
Most packaging applications require different types of packaging machines, some need wr...
Multifunction case packer for bottles and jars
New ways of packaging products are popping up all the time on the market. T...
Wrap-around case packer for beer cans or bottles
When it comes to beer packaging, most of the manufacturers use plain box ...
Industrial potato washer
Washing potatoes or other vegetables can be a time consuming task for large restaurants or other foo...
Jam pasteurizer with temperature control
Microorganisms and pathogenic forms in fresh fruit jams can shorten storage time. ...
Processing system for marmalade
When producing jams and marmalades, preserving the natural flavours, aromas and colors of th...
Potato blanching machine
Blanching potatoes in an industrial or commercial kitchen within the right amount of time and at the...
Automatic peeler for fruits
Manually peeling fruits and vegetables can be tedious, especially in larger quantities that cann...
Vegan sauce processing system
Having a multipurpose machine allows one to perform different tasks like cooking, frying, brai...
High speed can seamer for canned pet food
Tin plate thickness for cans has gradually reduced over the years, which makes i...
Medium scale round can seamer for craft beer
Automatic seaming of cans of craft bear can be quite the hassle with the move...
Semi-manual can sealer for canned fruit
When starting out in the canned product business, you do not necessary want to inve...
Irregular can seamer for canned fish
Quite some time can be lost adjusting the seaming process to different can sizes when ...
High-clean FFS machine for butter in mini portions
With the production of dairy products such as butter in mini portions ...
Standard FFS machine for spreads and sauces in mini portions
In the food industry, from a microbiological point of view,...
Pilot ultrasonic extractor
In the herbal medicine industry, an ultrasonic extractor is a valid alternative to conventional e...
Inspection machine for bottle caps
To ensure product quality and freshness in the drink industry, capping is a very importa...
Empty bottle inspection machine
It seems logical to implement a quality inspection of bottles and spot any imperfections or ...
Inline fill-level control for beverages
For brand protection and to prevent legal disputes due to distribution of non-compl...
Inspection machine for canned beverages
Incorrectly filled beverage containers can bring damage to a manufacturer brand or ...
Entry-level high volume package seal tester
Manufactured food products need to be packed in gas-filled pouches to ensure t...
Batch vacuum mixer for ointment
The production of creams or ointments can be either be a water in oil (w/o) or oil in water ...
Vacuum belt dryer for instant drinks
Drying powders and granules for instant soups and drinks requires special attention pa...
Self-adhesive linear labeling machine for bottles
It is vital to have precise and long-lasting labels on bottles to avoid...
Automatic filling machine for sauce
Traditional sauce filling units can struggle to maintain a high quality of output in ca...
Mobile high speed depositor of pizza sauce
As the demand for ready-made pizzas continues to grow, businesses face tremendo...
Pre-made cup filler for salad dressings
Pre-made cup fillers are mostly used by food companies to assist in the mass produc...
Industrial bottle sterilizer
Sterilization is an important process in the beverage industry to kill microorganisms. It is im...
Air knife system for bottling lines
Wet containers are unacceptable and can be problematic in the food and beverage industr...
Craft beer pasteurizer
Pasteurization of craft beers in breweries is very important to ensure the maintenance of taste and ex...
Flash pasteurizer for beer
The food and beverage industry are faced with constant challenges. Contamination and cross infect...
Tunnel pasteurizer for beverage
In the beverage industry, beverages need to be pasteurized in order to destroy pathogens, an...
High pressure electric laboratory homogenizer
It’s vital that small units for experimentation can scale up with 100% accur...
High pressure pilot homogenizer
Biotech and pharmaceutical development programs often require a mixing method that achieves ...
High pressure industrial homogenizer
For any industrial pharmaceutical process that relies on high pressure homogenization ...
Pilot high pressure homogenizer
For maximum value, a high-pressure homogenizer that’s suitable for both laboratory and pilot...
High pressure air powered laboratory homogenizer
Offering lab-scale to small pharmaceutical production scale output for in...
Pipeline metal detector for sauces
Ensuring liquid and viscous products such as sauces, soups, juices and meat are contamin...
Vacuum based homogenizer
When producing liquid and viscous products such as mayonnaise, sauces, dressings and ketchup it’s vi...
Universal mixer and cooker for sauces
Sauce cookers and mixers have traditionally been designed to suit one process. This c...
Industrial vacuum cooker
Batch cookers can be highly inflexible and inefficient, relying on maximum fill levels to operate we...
Continuous high impact mixer
A high-impact mixer can help you to produce a homogeneous mixture when you are mixing powders a...
Economical Pouch Packaging Machine
The side gusset pouch is a popular packaging solution for medium formats, particularly f...
Wet Wipes Packaging Machine
Sachet packaging is a convenient and popular wrapping method for a wide range of products in the...
Modular HFFS Machine
A large range of sizes and types is available, with traditional horizontal form fill and seal machines b...
HFFS Machine for Large or Heavy Pouches
Traditional pouch-forming machines can struggle to maintain the position of the pac...
HFFS machine with servo-control system
Traditional HFFS machines use mechanical cams to drive the production path through t...
High Speed Premade Pouch Packaging Machine
Pre-made pouches can be problematic for traditional cam-driven mechanical HFS m...
Retort Pouch Packaging Machine
A wide variety of products that were previously canned are now able to more economically pack...
Air knife dryer for pouches
Flexible pouch packaging is a popular choice for many consumer food products. Before final print...
X-ray inspection machine for jars
Inspection of glass jars and bottles for foreign object contamination is a vital part of ...
Autoclave for doypack pouches
The self-standing Doypack and other similar pouch products are a very popular method of packag...
Stickpack Machine
If you are looking to pack your product into stick packs from 17 x 40 mm to 100 x 200 mm in size, you may b...
Sachet Machine
If you want to pack into eye-catching 4-side sealed sachets between 40×50 mm and 250×200 mm in size, ...
Centrifugal mixer for batters and creams
Batters, creams and other delicate sauces and emulsions take time to mix, reducing...
Temperature-treatment mixer for bakery & gastronomy
The production of creams, sauces, ragouts, ready-to-bake, and sim...
Easy to use food processor for cooking gastronomy sauces and pastes
For the development and production of high quality ...
The food processor for making fruit jams for your pastries
In a bakery environment fruit jams are often used for the dec...
Multi-functional food processor for a high sugar percentage pastes production
For the development and production of hi...
Vacuum cooker for concentrating sauces and purees
When producing high quality prepared food, concentrating products for s...
High-speed unscrambler for large bottles
Large volume plastic bottling plants need high-speed unscramblers suitable for lar...
High-speed unscrambler for small bottles
Large-scale production of smaller volume bottled product needs a gentle, accurate ...
Low-speed unscrambler
Smaller plastic bottling lines need a lower cost, lower volume unscrambling machine that maintains gent...
Compact aerator for pumpable media
Many processes in food production and standard industry require high-quality, customized...
Low speed can sleeve applicator
Flexible automatic low speed application of shrink sleeving to cans is used in various indus...
Low speed shrink sleeve applicator
A variety of industries require flexible addition of shrink sleeves to containers on the...
Industrial tilting pan with cooling system
Raw materials need to be processed into finished, cooked products most quickly ...
Industrial sous vide cooker
High temperatures, oxidation and evaporation from long sessions of conventional cooking can impa...
Compact industrial sauce pan
Safe, reliable cookers that operate unobtrusively are required in any kitchen where space and t...
Industrial pressure cooker
Optimizing production processes and human resources to reduce energy consumption and save time an...
Industrial sauce pan
For the small and medium food industry, economical use of time, space and human resources is critical wh...
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Tell us about your production challenge
What are you making?
Every great sauce starts with a great recipe. Be it making a sauce in your kitchen or for shelfing in supermarket racks, taste is of utmost importance. Your recipe and the capacity at which you would like to make sauces will define the technology that is helpful for your production process.
Different production processes for different sauces
Most sauces are based on the principle of reduction. This involves cooking down liquids and aromatics to concentrate and meld flavours. A simple jus is created this way too. Pan sauces and milk or stock-based sauces like bechamel are based on this principle.
Emulsified sauces such as Hollandaise, Bechamel or Mayonnaise have one thing in common. They all leave a rich and luscious taste in the mouth which comes from having fat suspended in water. These sauces are made by the rapid mixing of suspended butter or oil into egg yolks. The dispersion breaks the butter or oil into tiny droplets that are held in suspension by lecithin in the emulsifier.
Sauces based on fruit or vegetables require equipment to handle or prepare fresh products. They can also be made with concentrates, frozen or aseptic packaged products. Pasteurization of sauces is essential to guarantee product quality and shelf life. You require good Clean In Place (CIP) systems especially if you want to create different sauces with the same production line.
Processing Tomato Sauces and Purees
Tomatoes are processed into concentrates, ketchup, pasta sauces or peeled and diced tomatoes. These production lines include steps for sorting, washing, scalding and peel removal as well as chopping or dicing them for further processing.
After crushing the tomato mixture goes to a hot break treatment unit for enzymatic inactivation to ensure consistency and viscosity of the sauce. The mixture is then refined, concentrated through evaporation and pasteurized or sterilized.
Emulsified sauces and dressings
Emulsified sauces like mayonnaise, vinaigrettes and salad dressings are usually produced in 2 different steps. First the flavour makers, spices and preservatives are premixed together with, for example, water or vinegar and dispersed into a continuous phase.
The next step is to add the oil while whisking rapidly for further dispersion to create a homogeneous emulsion. The last step is the addition of thickening stabilizers such as pectin together with the visible spices.
The right filling and packing method for your sauce
After having prepared the perfect sauce, it is equally important to find an apt and hygienic filling solution for it depending on the sauce type. For instance, aseptic processing is a technique where thermally sterilized liquid products are packaged into previously sterilized containers under sterile conditions. It allows you to produce shelf-stable products that do not need refrigeration. A hot-fill solution entails injecting a hot liquid into a container and allowing the heat to sterilize the product and inside of the container including its cap in order to ensure the safety of the product and prolong its shelf life. However only high-acid products can go without refrigeration. Another option is retort processing where non-sterile products are filled into non-sterile packaging and sterilized in an autoclave with pressurized steam.
The type of packaging chosen is crucial to keep your condiments and sauces safe and fresh from fill through end-use. The packaging needs to be visually appealing and convenient to use and store. Whether you choose to pack your sauce into containers, bottles, jars, cans, pouches or even sachets also depends on the nature of your sauces.
Sauce making equipment in action
Making pesto sauce
Multi-purpose cooking equipment
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