Application Library

Hot Fill Soups & Stews Processing (Semi-Continuous)

Process Description

After starch and seasonings are dissolved in warm water in a high shear mixer, the slurry is transferred to batching tanks. The solution may be precooked during the transfer using a steam injection heater and holding tube to gelatinize the starch. Garnish, other ingredients and additional water are added to the batching tanks. The product is then pumped 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 (Semi-Continuous)
Application Library

Process System Features

  • Efficient corrugated tubular heat exchangers result in 30-40 percent higher heat transfer rates and resulting lower residence time compared to smooth tube heat exchangers.
  • Designs capable of running particulates.
  • Improved color, flavor and particulate identity.
  • Greatly reduced maintenance cost due to minimal moving parts.
  • 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.