Tomatoes, Sauces and Dressings
SACOME tubular heat exchangers and food process plants are intended to produce different kinds of sauces such as as mayonnaise, fried tomato, ketchup, mustard, as well as different sorts of creams, soups and dressings. Low, medium and high-viscosity sauces, with or without salt contents, tomato-based sauces (as ketchup) or others (as mayonnaise or mustard), particulate (diced tomato) or without solids, Newtonian or non-newtonian fluids, can be successfully processed through our corrugated tube heat exchangers. The great advance of using corrugated tube heat exchangers for these seasonings and dressings is the increasing of the thermal exchange coefficients and the reduction of the processing time, keeping the aromas and flavours of the product.
Furthermore, for high viscosities (i.e. tomato paste 36 ⁰ Brix), there is no competition between our S-TF40AH-D tubular heat exchanger from our Sanitary Line and other heat exchangers configurations, as this can do the thermal treatment of very pasty products, and can be designed up to design pressures of 130 bar.