Chilli Sauce Processing

PROBLEM

A client required a unit to deaerate and aseptically process sweet chilli sauce.  As this product has a tendency to block, a single product path was needed.

SOLUTION

The unit that was designed a manufactured incorporated a vacuum tank to deaerate the sauce prior to heating.  Heating and cooling were performed through multi-pass shell and tube heat exchangers with no tubes in parallel.  Corrugated tubes were also used which not only minimised the chance of blockage, but also increased thermal performance.