Application Library

Hot Fill Soups & Stews Processing {Continuous}

Process Description

After starch and seasonings are dissolved in warm water in a high shear mixer, the slurry is transferred to a holding balance tank. The solution may be pre-cooked using a steam injection heater and holding tube to gelatinize the starch. If pre-cooked, the product is cooled prior to adding any particulates. Garnish and other particulate ingredients are added using a WCB ingredient feeder. The product then flows through a WCB corrugated tubular heat exchanger where it is heated to final temperature prior to filling and retorting .

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Hot Fill Soups & Stews Processing {Continuous}
Application Library

Process System Features

  • Utilizes efficient tubular heat exchangers for process duty.
  • Designs capable of running particulates.
  • Improved color, flavor and particulate identity.
  • Greatly reduced maintenance cost due to minimal moving parts.
  • Continuous system design yields high operating efficiency.
  • WCB loss-in-weight ingredient feeder delivers 1 % accuracy of in-line particulate addition.
  • 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 and product recovery designs available.