Application Library

Continuous Production of Barbecue Sauce

Process Description

The various raw ingredients are pumped from the raw ingredient storage tanks to the blending tanks. From the
blending tanks the Barbecue Sauce is heated from the batching temperature to approximately 195° Fin tubular
heat exchangers. After the product is heated, it is held in the holding/hydration tube for a timed period,
allowing the starch to gelatinize. After holding, the sauce is cooled to the desired filling temperature.

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Barbecue Sauce
Application Library

Process System Features

  • Utilizes efficient tubular heat exchangers for process duty
  • Designs capable of running particulates
  • Improved color and flavor
  • Greatly reduced maintenance cost due to minimal moving parts
  • continuous Tomato Paste Standardization with no solids lost in bags
  • Process can be completely cleaned in place
  • 3A Approved and USDA Accepted designs
  • Programmable logic controls for repeatable product consistency
  • optional Quick-Start, Quick-Stop, regenerative cooling and product recovering
    designs available