Cream production line

The proper plant is the one with cutter which can work under vacuum or direct / indirect heating. The recipe solid part is preparation and weighed separately, usually in tubs and loaded in the cutter. The liquid part is directly dosed in the cutter by liter-counters or it can be added to the solid part directly in the tubs. The cutter also allows working under vacuum to prevent the vegetables oxidising and losing colour. From the cutter the products are then conveyed to the pasteurisation phase or straight to the filling. The product filled in the container will either be pasteurised in the tunnel or sterilised in the sterilizing retort.