Banana Puree is usually made from reject or cull bananas which cannot be sold as fresh fruit. The bananas come from the ripening rooms to the washing, sorting and peeling operation prior to entering the continuous aseptic process. The process equipment is presterilized with pressurized hot water. The product flows from the banana finisher to a homogenizer to break up the particles prior to deaeration. This allows the highly efficient centrifugal deaerator to remove entrained air. Both the deaerator and product surge tank are run under vacuum to protect the bananas from discoloring. The surge tank is unloaded with a WCB positive displacement pump which provides stuffing pressure to the WCB high pressure piston timing pump. Various models of the WCB tubular heat exchangers are utilized during the heating and cooling steps to prevent banana discoloration. The product is heated to 270° F prior to the holding tube. After holding, product is cooled in WCB tubular heat exchangers using a combination of tower and chilled water as the cooling media. The process can be supplied with an essence recovery and injection system to enhance the flavor of the processed product. An automated CIP system cleans the equipment in place.