Sauces, Soups & Dips Processing Equipment
The RotaTherm® continuous cooking equipment and FreeTherm batch cooker are ideal for manufacturing pasta sauces, flavour sauces, vegetable-based sauces, cheese-based sauces, kormas, chilli sauce, soups and dips (with or without particulates), meat sauces as well as pie fillings. GoldPeg’s unique Direct Steam Injection cooking and processing in the RotaTherm® gives you control over the process. It can operate at low or high shear, depending on the required viscosity and the sensitivity of the ingredient particles.
Sauces, Soups & dips with particulates: Gentle agitation is applied ensuring minimal impact on form and characteristics of the particulates so ingredients maintain their freshness.
Smooth / Homogeneous Sauces, Soups & Dips: High-speed agitation is used to achieve virtually homogeneous end products like purees/smooth dips.
RotaTherm®'s pasteurization and sterilization treatment of sauce, soup and dip formulations manufactures product with longer stable shelf life.
Equipment for continuous manufacturing of Sauces, Soups and Dips consists of:
Available in Pasteurization, Sterilization / UHT or Aseptic configurations.