The Hot Break System generates a thermal treatment that inactivates completely the pectin enzymatic activity and, consequently, the syneresis.
The powerful recirculation results in instantaneous temperature rise over the break point temperature. This also provides high consistency.
Depending on the desired end product, two different types of thermal treatment are available: hot or cold break. If you are oriented to high-consistency products as sauces, puree, ketchup, ragout and other by-products, you should choose a Hot Break System.