We have sold a large number of systems around the world for a variety of condiments such as BBQ Sauce, Sweet Chilli and Tomato Ketchup, producing quantities of between 500 litres p/h and 24 tonnes p/h. These are for well-known brands and most major UK retail own labels as well as food service customers.
Our experienced team helped one customer with producing Sweet Chilli Sauce – which can be difficult to produce consistently due to the high sugar content, low water activity and viscosity. The high sugar content of the recipe can cause serious burn-on both during production and discharge. The lack of free water in the recipe can cause viscosity issues in the finished product as the starch competes with the sugar for water.
Issues also occur when the vessel is being emptied as the product leaves a thin layer on the vessel, this causes burn-on due to the latent heat in the jacket. The most common way to avoid this is to produce the product using a low-pressure steam jacket which then dramatically increases your cooking time.
We held trials in our Product Development Kitchen where a 1000kg batch was produced in 30 minutes with perfect particulate integrity and a well-rounded flavour. We installed 2 x 2500lts DCN Jet Cook Systems in the UK following this successful trial.