CHILI SAUCE
PROCESSING EQUIPMENT
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Processing equipment / Batch

Vacuum mixing / deaeration module

Address entrained air when the sauce and filling requirements justify vacuum processing.

FUNCTIONAL DIAGRAM / VACUUM
Equipment working schematic.
Batch stageIndividual module or line integration
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What it does

Construction and product duty

A vacuum-rated vessel, controlled vacuum circuit, foam management and product-compatible mixing form the module.

Incoming product
Sauce with measurable air incorporation or foaming behaviour.
Discharge
A conditioned sauce with its air-content target checked.

How to choose this machine

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.

What to specify before comparing options

Selection parameterInformation to establish
Air targetMethod and acceptance criterion
Foam behaviourWorking level and carryover control
ServiceVacuum system and product-contact boundary

Cleaning & service

Include the lid, vacuum take-off and foam-contact areas in the cleaning inspection; protect the vacuum service from product carryover.

Installation interfaces

Coordinate vacuum supply, condensate handling, product temperature and transfer to the filler without re-entraining air.

Product trial

Measure foam control, density change, product loss and filling consistency.

Process map

Where this module sits

See upstream and downstream equipment
01Prepare
02Texture
03Batch
04Transfer
05Preserve
06Pack
07Clean

Equipment selection FAQ

What feed does this module accept?

Sauce with measurable air incorporation or foaming behaviour.

What does it discharge?

A conditioned sauce with its air-content target checked.

What changes the selection?

Evaluate volatility, foam rise and viscosity with samples. Deaeration can change apparent density, so the filler basis must follow the conditioned product.

What should be verified in a trial?

Measure foam control, density change, product loss and filling consistency.

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