Flexibility along with energy and cost savings are benefits claimed by GEA TDS for its heat treatment unit designed for viscous products such as sauces and mayonnaise.
The Germany-based company said it had designed the “economical” equipment to be used with a wide a range of what it describes as fine food products - such as premium ketchup, mayonnaises, seasoned sauces and dips.
Although a heat treatment, the kit maximises shelf life while maintaining food quality, said GEA.
The system is based on a modular system of tubular heat exchangers that are assembled flexibly, the firm told FoodProductionDaily.com
“This allows it to be used for a broad spectrum of finished premixed products of different viscosities, including products containing pieces or fibres,” added a company spokesman.
Another advantage is that it offers great scope for planning and marketing the products, said the firm.
The core of the system is the Varitube heat exchanger. The technology, which has been certified by the European Hygienic Engineering and Design Group (EHEDG), consists of a straight jacketed tube with a several inner tubes that optimise heat transfer.
GEA said the system has been designed to have an optimal ratio of heat exchanger surface to product volume. This features enables maximum product quality with a high heat recovery level.
The heater system is delivered as a pre-assembled unit that is made to order from equipment from different standard modules. This includes a heater module that heats products continuously and gently with reproducibly consistent quality, as well as a cooling module that allows steady and fast re-cooling. There is also a heat recovery module that increases the efficiency thanks to regenerative heat transfer, said the firm.
The combination of this technology means the heater unit requires minimum expenditure for energy, operation control and maintenance, said GEA.