Application Library

Hot Fill Vegetable Cooking

Process Description

If required, product is blended with a carrier fluid in the product supply tank at low temperatures. Once prepared, the product is continuously pumped through the WCB corrugated double tube heat exchanger with a Waukesha positive displacement pump. The product is heated from the batching temperature to the desired filling temperature. If required, a holding tube insures that the entire product stream is at temperature for the correct time prior to filling. The product then flows to the filler. Product that is not filled returns to the product tank or to product recovery. A WCB corrugated double tube heat exchanger return cooler can be supplied to prevent overcooking of the recycled product.

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Hot Fill Vegetable Cooking
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Process System Features

  • Corrugated tubular heat exchangers achieve 30 to 40 percent higher transfer rates compared to smooth tube heat exchangers.
  • Total system volume and product residence time is reduced due to higher heat transfer.
  • Tubular heat exchange design allows high particulate feed concentration (low carrier fluid requirement.)
  • System flexibility allows production of multiple products.
  • Low maintenance costs due to few moving parts.
  • Improved flavor, color and particulate identity.
  • 3A Approved and USDA Accepted heat exchangers.
  • Optional Quick-Start, Quick-Stop, regenerative cooling (for holding temperature above 212°F) and product recovery designs available.