Enzyme inactivation is a crucial moment in the tomato transformation process.
Depending on the final product to be obtained, the HOT BREAK or COLD BREAK method maybe
used.
The HOT BREAK system, proposed by FBR ELPO in its “MASTER HOT BREAK” version, features cylindrical tube heat exchangers for medium/small productions or with elliptical tube heat exchangers for high quantity productions, in order to optimize the heat exchange and solve the problem of clogging due to the presence of foreign bodies during the working process.
The heater with a closed loop recycling pump without collecting tanks ensures heating in a very short time, making the working process more effective and preserving the organoleptic characteristics of the product.
In the “HOT BREAK” system, the fresh tomato is chopped and immediately heated to a temperature that varies from 85 °C to 100 °C, thus ensuring an effective enzymatic inactivation.
In the COLD BREAK system, the product is heated by a heat exchanger without a recycle pump. The temperature varies from 65 °C to 75 °C.
Both systems are suitable to cope with the different production capacities and guarantee the heating of the raw material in a very short time.
