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Fruit processing
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Jam – fruits in their sweetest form
Jam must be composed of at least 45% fruit and in its finished state contain recognizable pieces of fruit. After going through an in-depth quality control, the fruits are brought to the actual production process. The seeded fruits and other ingredients are then weighed, filled into a boiler and heated gently.
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Gentle cooking under vacuum with VEGABAR 65
The cooking process is actually a closed system. In order to maintain product quality, the cooking process takes place in a closed vacuum boiler at a temperature of 65 °C to 85 °C (149 °F to 185 °F). The fruits keep their flavors and appetizing appearance this way. A VEGABAR 65 pressure transmitter is implemented here to monitor and control the vacuum in the boiler. The instrument is absolutely vacuum-proof and has excellent temperature characteristics. Both standard and customer-specific hygienic process connections are available to optimally adapt the sensor to the process.
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VEGABAR 65
- Absolutely vacuum
resistant
- Good thermal shock
reaction
- CIP and SIP capable
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Netherlands
