DEFruit processing
Jam – fruit in its sweetest form
Jam must be composed of at least 45 % fruit and in its finished state contain recognizable pieces of fruit. The fruits are fed into the actual production process only after going through an in-depth quality control. The seeded fruits and other ingredients are weighed, filled into a kettle and gently heated. To preserve product quality, the cooking process takes place in a closed vacuum kettle at a temperature of +65 °C to +85 °C. The fruits thus keep their flavour and their appearance.
Gentle cooking under vacuum with VEGABAR 55
A VEGABAR 55 pressure transmitter is implemented here to monitor and control the vacuum in the kettle. The instrument is absolutely vacuum proof and has excellent temperature characteristics. The patented self-compensating behaviour of the METEC® measuring cell makes a reliable and exact measurement possible even while the medium is being heated up.
For the level measurement in the kettle, another VEGABAR 55 is mounted to the tank bottom. The instrument measures the hydrostatic pressure and the superimposed vacuum. With the help of the control system, the exact level can be determined from the difference between the two sensors.
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