Eight tons of ketchup or 16 tons of mayonaise per hour
Romaco FrymaKoruma designs and manufactures process plant
Romaco FrymaKoruma designed and manufactured a ketchup production plant with a capacity of 8 tons/hour for a well-known food company.The completely automated plant consists of 4 vacuum processing units type MaxxD 1300, several feed hoppers, buffer tanks and 2 scraped surface heat exchangers Frytherm SWT/C-60.
Each MaxxD is equipped with a feed hopper for liquids installation load cells. These feed hoppers are directly connected with a buffer tank for tomato puree from which the tomato puree is fed into the plant.
The processing units also have a feed hopper for dry components including vibrator. Small quantities such as flavours are fed with a hopper.
All ingredients for the ketchup are directly fed from the hoppers into the mixing chamber of the homogenizer under vacuum. Water and vinegar are also fed into the mixing chamber through pipelines and controlled with a flow meter.
In order to be able to produce mayonnaise, each processing unit is equipped with an additional feed socket on the mixing chamber for direct dosing of oil.
During the ketchup production, the whole batch is heated up with steam. This can either be done by heating up the double jacket or by direct steam injection into the recirculation line. If the swelling temperature is reached (in case of starch normally at approx. 55°C) the product is no longer homogenized/dispersed but carefully recirculated by means of a displacement pump until the final temperature is reached (between 87°C and 95 °C).
