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JBT Corporation
Hot Break System

Hot Break System

Product catalog summary

General Description
The Hot Break system by John Bean Technologies is designed for complete enzyme inactivation, specifically targeting pectin enzymes to enhance the viscosity of products like sauces, purees, and ketchup. The system achieves this through a rapid thermal treatment that elevates the product temperature instantaneously, ensuring a higher viscosity end-product.

Solutions for Processors

Immediate heating capabilities.
Thermal inertia to maintain consistent processing conditions.
Increased pectin content and product viscosity.
Reduction of syneresis compared to traditional processing methods.

Product Features

Instantaneous temperature increase from ambient to inactivation temperatures (90 to 98°C or 194 to 208°F).
Stainless steel cylindrical atmospheric chamber for high-temperature product holding.
Recirculation via a centrifugal pump and stainless steel tube nest heat exchanger.
Product extraction through a monopump.
Includes a steam feed manifold, automatic temperature control, and product level control.

Technical Specifications
The system is designed to handle large quantities of product, ensuring efficient processing with precise temperature control. The Hot Break system is particularly effective for tomato and fruit purees, maintaining temperatures between 85°-100°C for optimal enzymatic inactivation.

Contact Information
John Bean Technologies provides global support with offices in Europe, North America, Asia Pacific, South Africa, and Latin America. For more information, contact details are provided for each regional office.

Catalog excerpts

For when complete enzyme inactivation is required

Open the catalog to page 1

General Description Our Hot Break system generates a thermal treatment that completely inactivates pectin enzyme activity, resulting in a higher viscosity end-product. The elevated recirculation produces an instantaneous temperature increase over the breakpoint temperature. If you need to produce high viscosity sauces, purees, ketchup, ragu and other by-products, our Hot Break system is just the system for you. Solutions for processors • Immediate heating • Thermal inertia • Increased pectin content, consistency and viscosity in the final product • The Hot Break practically eliminates the syneresis...

Open the catalog to page 2

Hot Break System

Hot Break System

Catalog excerpts

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