Application Library

Continuous Production of Barbeque Sauce (With Particulates)

Process Description

The end product is made by mixing a sauce base stream and a stream containing the garnish. Both streams are made by transferring the various raw ingredients from storage and mixing tanks to the batching tanks. Garnish is also added to the appropriate tanks. From the batching tanks the product is heated to cooking temperature in tubular heat exchangers. After the stream is heated, it is held in the holding/hydration tube for a timed period, allowing the starch to gelatinize. After holding, the streams are partially cooled to prevent overcooking, then blended together. The blended product is cooled to the desired filling temperature.

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Continuous Production Of Barbeque Sauce(With Particulates)
Application Library

Process System Features

  • Use of tubular heat exchangers minimizes residence time resulting in improved color and flavor.
  • Separate lines for sauce base and garnish streams allows proper cooking of garnish and proper end
  • product consistency with minimum starch requirement.
  • Optional homogenization of the raw (local) or cooked (remote) base stream for optimum product texture.
  • Greatly reduced maintenance cost due to minimal moving parts.
  • Continuous tomato paste standardization available to eliminate solids lost in bags.
  • 3A approved and USDA accepted designs yield process that can be completely cleaned in place.
  • Programmable logic controls available for repeatable product consistency.
  • Optional heating of the final product for hot fill applications.
  • Optional Quick-Start, Quick-Stop, regenerative cooling and product recovery designs available.