Packaging

Batch – cooking plants / Ohmic heating

Wednesday 04. March 2009 - KASAG Langnau introduces Batch - cooking plants and Ohmic heating during ANUGA FoodTec 2009

Batch – cooking plants:

KASAG Langnau draws from many years of experience in the development and manufacture of batch cooking plants for the food industry.

Our equipment for the production of fruit base, jams, compotes, marmalades, sauces, vegetables and further foodstuffs are of a modular design. They are offered and manufactured/delivered as individual appliances, subassemblies or complete production lines. Depending on the specification we offer vertical and horizontal batch cooking equipment with volumes from 100 to 7500 litres, designed as single or multi-stage cooking plants.

In the case of the single-stage cooking plants cooking and cooling of the product takes place in one and the same process tank. These systems are particularly suitable for smaller volumes and frequent recipe changes. We differentiate between:
– Vertical systems and
– Horizontal systems

The two-stage cooking plants are erected with two process tanks. The first one is responsible for product cooking, while product cooling takes place in the second. These systems are particularly suitable for medium to large volumes. We differentiate between the following system types:
– Vertical cooking plant
– Cooking plant with horizontal cooker and vertical cooler
– Horizontal cooking plant
– Plant for the production of jams

Apart from the basic equipment of a cooking plant we also deliver and install all additional system components required for a complete production line:
– Automatic fast-closing manhole
– Energy module
– Transport containers for raw products, lifter
– Containers for colorants and aromatics
– Magnetic separators / metal detectors
– Sampling system
– Filling
– CIP (Cleaning-In-Place) equipment

Ohmic heating:

Ohmic heating is a gentle, continuous process to heat products especially for the following applications:
– Products in lump form such as fruit, vegetables and meat
– Sterilization of vegetable soups and purées
– Pasteurization of dairy products
– Heating of liquid products such as juices

Heating is effected by means of electrical power whereby the product flows through a compact combination of pipes and serves as electrical resistor. Unlike in conventional cooking processes the product is not heated by a hot surface but evenly over its entire cross-section. A throughflow-controlling piston pump is used for gentle feeding of products displaying a high lumpiness. Ohmic heating can be integrated in both new and existing equipment and systems.

Application example: One variant is the combination of vertical cooker, a mixing tank, a piston pump for product feeding and the ohmic heater which heats the product up to the specified end temperature. The result: Optimal products as regards flavour, colour, lumpiness and processing time.