Cleaning & service
Include the lid, vacuum take-off and foam-contact areas in the cleaning inspection; protect the vacuum service from product carryover.
Processing equipment / Batch
Address entrained air when the sauce and filling requirements justify vacuum processing.
What it does
A vacuum-rated vessel, controlled vacuum circuit, foam management and product-compatible mixing form the module.
Evaluate volatility, foam rise and viscosity with samples. Deaeration can change apparent density, so the filler basis must follow the conditioned product.
Optional rather than a universal step. Vacuum mixing does not establish microbial safety or an oxygen-free shelf life.
| Selection parameter | Information to establish |
|---|---|
| Air target | Method and acceptance criterion |
| Foam behaviour | Working level and carryover control |
| Service | Vacuum system and product-contact boundary |
Include the lid, vacuum take-off and foam-contact areas in the cleaning inspection; protect the vacuum service from product carryover.
Coordinate vacuum supply, condensate handling, product temperature and transfer to the filler without re-entraining air.
Measure foam control, density change, product loss and filling consistency.
Process map
Varies with the material and texture route.
Sauce with measurable air incorporation or foaming behaviour.
A conditioned sauce with its air-content target checked.
Evaluate volatility, foam rise and viscosity with samples. Deaeration can change apparent density, so the filler basis must follow the conditioned product.
Measure foam control, density change, product loss and filling consistency.