ETS Enzymes Thermal Shocker is a patented enzymatic inactivation system specifically studied to handle fruit and vegetable purees in order to preserve their organoleptic characteristics and to guarantee a high consistency of the final product.
- The large loading hopper allows to process big sized fruits.
- The perforated sheet plate can be replaced with other having different perforation, so allowing to change the outlet particles size.
- Flexible choice time/temperature
- High pectin solubization
- High puree viscosity
- Rapid enzyme deactivation
- No burning, no black specks