Jam chocolate sauce production line

Jam chocolate sauce production line

Producing flavorful and nutritious sauces demands meticulous craftsmanship and rigorous hygiene standards.

1. Raw material preparation
Select fresh fruits or cocoa beans, thoroughly wash them, peel if necessary, remove cores, and cut into appropriately sized pieces.

2. Fruit pulp processing
The prepared fruits are then blended or pulped to create a smooth fruit puree.

3. Cooking and blending
Transfer the fruit puree into the Cookm high-pressure cooking and mixing kettle for thorough heating and blending until it reaches a thick consistency. Continuous stirring prevents the puree from sticking or burning. The PLC-controlled fully automated system allows for multiple preset programs, ensuring each batch maintains uniform quality and flavor.

4. Cooling
After cooking, the jam is moved into the industrial cooling and mixing tank for rapid cooling. This step prevents overcooking and preserves the product’s optimal quality, texture, and flavor.

5. Filling and sterilization
Transfer the cooled jam into sanitized bottles or jars, then subject them to sterilization to ensure food safety and extend shelf life.