Configure equipment for your jam product

Choose texture, fruit inlet, formulation task, cooking arrangement and package.

Build your equipment scope

Choose the fruit inlet and finished texture. The selection keeps low-sugar formulation and atmospheric/vacuum alternatives separate.

All equipment descriptions remain available below and on their own pages.

Prepare · EQUIPMENT DUTY

Deliver the right fruit form before the batch begins.

Prepare · EQUIPMENT DUTY

Resolve pulp texture before concentration makes handling harder.

Weigh & mix · EQUIPMENT DUTY

Make the recipe traceable before heat is applied.

Weigh & mix · EQUIPMENT DUTY

Prepare the gel system without treating all pectins alike.

Cook & concentrate · EQUIPMENT DUTY

Compare accessible batch cooking with the product’s heat exposure.

Cook & concentrate · EQUIPMENT DUTY

Lower the boiling pressure with a complete vapour-side design.

Cook & concentrate · EQUIPMENT DUTY

Keep a smooth viscous batch moving across the heated surface.

Cook & concentrate · EQUIPMENT DUTY

Move heat and ingredients while keeping the agreed fruit pieces.

Transfer · EQUIPMENT DUTY

Carry the cooked batch to the filler without losing its texture.

Fill & reset · EQUIPMENT DUTY

Prove the package with the product the line actually makes.

Fill & reset · EQUIPMENT DUTY

Include cleanability in the cycle and the equipment layout.