Sauce making

Hundreds of kinds of sauces can be obtained from the processing of fruits and vegetables. Sauces such as: ketchup, mustard, garlic paste, tomato paste, guacamole, soy sauce, barbeque sauce, mayonnaise, etc. Sauces vary tremendously based on the local market of the area of production, and each regional taste. MachinePoint Engineering installs complete processing plants for sauce making.

Sauces can contain fruit or vegetables; either fresh, concentrated, frozen or in aseptic packaging. Other ingredients are required for each recipe such as oil, spices, vinegars, etc.

Depending on the production size and product output, the same line can be used for the production of different sauces, or a seperate line for each type of sauce. Normally, sauce manufacturers produce different types of sauces within the same facilities. For this reason it is vital to have a good CIP SIP system.

There are mainly two types of sauce processing:

Pasteurizing the sauce that results from the mixing process. E.g. Ketchup - all the ingredients are mixed using a batch mixing process before the complete liquid is pasteurized
Pasteurizing the ingredients before the mixing. E.g. Mayonnaise - the egg and the oil are pasteurized seperately before the mixing process.

Batch mixing is used a lot in sauce making processes as there are a lot of small ingredients to be mixed.
Usually one sauce production line makes more than one type of sauce.

Typical equipment required for a sauce making plant is:

Storing systems
Slat Conveyer
fruit and vegetables washing machine
Sorting Machine
Peeling Machines
Inspection Belt Conveyor
Crusher
Fruit Mill
Pulveriser
Kettle
Frying Pan
Pulping Machine
Vacuum Evaporator
Pasteurizer
Aseptic storage and filling systems
Filling & Packaging line

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