Customised Solutions for the Three Major Sauce Categories
Ketchup production: from homogenisation to stabilisation
Ketchup production involves concentration of tomato puree, seasoning, homogenisation, and sterilisation. The core equipment is a batch homogenising tank used together with an in‑line high‑shear mixer. Raw materials are added from the top of the mixing tank, and the integrated in‑line high‑shear mixer accelerates processing through emulsification while creating circulation within the tank.
Ketchup has a relatively high viscosity and contains suspended solids (fruit fibres, spice particles), which impose special demands on the agitator design. Scraped‑surface mixing vessels are specifically designed for viscous and heat‑sensitive products; they effectively prevent material build‑up on processing surfaces – this is crucial when handling thick ketchup. At the same time, the stainless steel mixing tank must ensure uniform mixing of ingredients and, during heating, pasteurise the ketchup to eliminate harmful microorganisms while preserving flavour and quality.
BBQ sauce production: the challenge of uniform particle dispersion
BBQ sauce formulations typically include various solid components – onion pieces, minced garlic, spice powders, sugar – that need to be uniformly dispersed in the sauce matrix. In addition, BBQ sauce often requires a heating/boiling step to develop and integrate flavours. This means the mixing equipment must provide sufficient shear to disperse solid particles evenly, while also allowing precise temperature control to avoid scorching.
Tilting‑type stainless steel mixing tanks with jacketed heating systems perform excellently in such applications. They are manufactured from SS304 or SS316 stainless steel to ensure hygiene and durability. Capacity, motor specifications, heating type, and automation level can all be tailored to production needs. For BBQ sauces containing larger particulates, tanks equipped with low‑speed anchor stirrers and scrapers can ensure adequate turnover and mixing without over‑shearing and damaging the particulate structure.
Chili paste production: the dual need for high shear and temperature control
Chili paste production typically involves grinding chillies, mixing with oil, and heating/sterilising. The viscosity range of chili paste is broad – from thin chilli juice to thick chilli paste – and it often contains solid components such as chilli seeds.
The advantage of high‑shear mixing tanks in chili paste production lies in their integration of high‑speed shearing, dispersing, homogenising, mixing, and breaking functions. For chili pastes that require fine emulsification (e.g., oil‑containing varieties), the high‑shear emulsifier head can fully mix the oil and water phases to form a stable emulsion. The vacuum function helps to de‑aerate the mixture during processing, reducing oxidation and preserving the colour and flavour of the chili paste.
The choice of food‑grade stainless steel is particularly important in chili paste production – natural pigments and acids in chillies impose higher demands on equipment materials; 304 or 316L stainless steel effectively resists corrosion, ensuring product safety and quality stability.
The core value of customised stainless steel mixing solutions is that they adapt the equipment to the product, rather than forcing the product to fit the equipment. Whether producing runny ketchup, particle‑rich BBQ sauce, or viscous chili paste, manufacturers can obtain a production system tailored to the specific formulation and process, safeguarding product quality while maximising production efficiency.
