Tomato Ketchup Cooling

Challanges

The Ketchup is heated up to 115 degree celsius as to sterilize the product and then need to cool the product before filling. This cooling step is necessary to ensure the product's weight accuracy, consistency, and shelf life. However, it's causing delays and preventing the manufacturing line from operating at its full potential. Cooling process with same speed and sudden demand to down temperature from 115 deg c to normal 40 deg c with same speed of production in closed cycle.

Key Initiatives

We provided the portable chilling solution. This system removed heat from the ketchup paste with using low flow rate and high delta T to get the temperature at desired level. This system helped to cool the product from 115 degree Celsius to 45-degree Celsius and by the time it goes to packing it attends normal temperature. The system has used hot well cold well tanks with the suitable capacity to reduce the fluctuation of water temp at chiller inlet.

Key Impacts

This has helped the client not only to overcome the issues of cooling down fast in a hygienic way but also helped in maintaining the correct weight, improved shelf life and the consistency of the product was intact, delivering a high-quality product. This has also improved the production of the product from the previous 1500 - 2000 Kg/hour to 5000 kg/hour