Hot Break

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.

Printed From|jbtfoodtech/en/solutions/equipment/hot-break

About JBT
JBT (NYSE: JBT) is a leading technology solutions provider to the food processing and air transportation industries. We design, manufacture, test and service technologically sophisticated systems and products for regional and multi-national industrial food processing customers through our JBT FoodTech segment and for domestic and international air transportation customers through our JBT AeroTech segment. For more information please visit