Sauce – Gravies

Sauce – Gravies

Process description

Sauces and Gravies are condiments obtained by slightly browning (soffritto) different caracterizing vegetables (onions, garlic, celery, carrots, etc) in oil, controlling the quantity of evaporating water, then adding tomato paste and other ingredients such as meat, fish etc.

The sequence frying – cooking – evaporating is carried out in batch using a process tank equipped with scraper agitator, jacketed for steam circulation on bottom and wall. The quantity of evaporating water is measured by a condensing and weighing system. As the browning and evaporation have been completed, the other ingredients can be added and cooked as long as requested by the particular recipies.

Then the finished product can be transferred to a buffer tank and continuously cooled by Scraped Surface Heat Exchanger to the required temperature and stocked in a buffer tank ready to be distributed on the filling line. Due to the great variety of seasonings the plant can be designed and exactly taylored for any unique technologie and requirement .