Fruit washing and preparation equipment
Deliver the right fruit form before the batch begins.
Fruit jam batch process flow
Follow preparation, recipe staging, cooking, endpoint checks, transfer and packing.
Explore the batch stages
01 / BATCH HANDOVER
Prepare
Whole fruit, pieces or puree enter at different boundaries.
Inspect preparation equipment →
01 · Prepare
Whole fruit, pieces or puree enter at different boundaries.
Two-stage fruit pulper and refiner
Resolve pulp texture before concentration makes handling harder.
02 · Weigh & mix
Record recipe, additions and premix water before cooking.
Ingredient mixing and dosing system
Make the recipe traceable before heat is applied.
Pectin & minor-ingredient preparation
Prepare the gel system without treating all pectins alike.
03 · Cook & concentrate
Choose atmospheric or vacuum duty; mixing follows texture.
Jacketed jam cooking kettle
Compare accessible batch cooking with the product’s heat exposure.
Vacuum batch cooking system
Lower the boiling pressure with a complete vapour-side design.
Scraped-surface mixing duty
Keep a smooth viscous batch moving across the heated surface.
Particle-preserving agitation
Move heat and ingredients while keeping the agreed fruit pieces.
04 · Check endpoint
Sample soluble solids, gel behaviour and particle condition using the agreed method.
Use recipe-specific sample methods to verify soluble solids, texture and particle condition. The product and pack process determine preservation requirements; neither vacuum nor a generic Brix target replaces that review.
Endpoint measurement guide →05 · Transfer
Carry viscosity and fruit pieces through every valve and bend.
Viscous product transfer
Carry the cooked batch to the filler without losing its texture.
06 · Fill & reset
Match the pack, release the batch and count cleaning before the next cycle.
Jam filling machine and pack interface
Prove the package with the product the line actually makes.
CIP cleaning system and changeover
Include cleanability in the cycle and the equipment layout.