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Hot Break
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Hot Break

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For when complete enzyme inactivation is required

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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...

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