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Hot Break

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 such as sauces, purees, and ketchup. The system achieves this through a rapid thermal treatment that elevates the product temperature instantaneously.

Solutions for Processors

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

Product Features

Instantaneous temperature increase from ambient to inactivation temperature (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 steam feed manifold, automatic temperature control, and product level control.

Technical Specifications

Temperature range for inactivation: 90 to 98°C (194 to 208°F).
Residence time and temperature control are critical for enzymatic inactivation.

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

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

Hot Break

Catalog excerpts

All JBT Corporation catalogs and technical brochures

Archived catalogs