Particle-preserving agitation
Move heat and ingredients while keeping the agreed fruit pieces.
Viscous product transfer for jam production
Carry the cooked batch to the filler without losing its texture.
Input → output
Incoming
Finished jam at a stated temperature, viscosity and particle condition.
Handover
Controlled delivery to the receiving hopper or filler.
Select on product duty
Evaluate a suitable positive-displacement or other demonstrated product transfer arrangement. Ask for the pump and line clearances, pressure limits and evidence at the actual filling temperature.
Line detail
Pipe diameter, length, bends, valves and inlet conditions matter as much as the pump. Fruit pieces must pass the complete path; a large pump port does not remove a restrictive valve downstream.
Batch handover
Measure discharge time and retained mass. Avoid turning a waiting hopper into an unvalidated extra hold, and coordinate low-level detection and filler demand.
Specify the actual configuration
| Parameter | Required basis |
|---|---|
| Product state | Temperature, viscosity method and particles |
| Duty point | Required rate against actual line resistance |
| Product recovery | Retained mass and accepted recovery method |
Cleaning, access and operating limits
Define drainability, safe pressure release, seal inspection and dismantling required beyond automated cleaning.
A water flow curve is not a jam-throughput or particle-integrity guarantee.
Connected equipment
Jam filling & closing interface
Prove the package with the product the line actually makes.