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Enzymatic inactivation systems

Discover the best way to maintain the product’s initial color, viscosity, and organoleptic characteristics.

This technology preserves the viscosity of the final product, limiting the effects of oxidation and the subsequent use of ascorbic acid to counteract them.

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en CFT - Enzymatic inactivators - Zenith Chrono

Zenith Chrono

Zenith Chrono is our patented ultra-rapid, anaerobic extraction and enzymatic inactivation system, which perfectly preserves the natural qualities of the product.
  • Industries:
    • Fruits
    • Vegetables
  • Min. Capacity:
    • 48 tons/day
  • Max Capacity:
    • 1,000 tons/day
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Benefits

Perfect color and viscosity

No oxidation thanks to immediate enzyme inactivation and anaerobic environment.

Excellent flavor

Cold extraction prevents the transfer of unwanted aromas and chemicals to the final product.

Purity assurance

No ascorbic acid is needed to avoid first oxidation and there is no product dilution.

Versatile processing

Simultaneous processing of different product varieties and ripeness levels without quality loss.

Features

Features

  • Immediate enzyme inactivation due to the cold extractor positioned exactly above the hot tank
  • Defined residence time ensures no transient heat transfer during processing
  • HMI designed to manage all process parameters for efficient control
  • Sanitation through CIP system
  • Heating of the pulp in a tube-nest exchanger with product recirculation
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en Tube Heat Exchanger

Tube Heat Exchanger

Enhance tomato processing using our patented tube heat exchanger. Flexible treatment options—cold/warm/hot break—ensure efficient enzymatic inactivation.
  • Industries:
    • Tomato
  • Max Capacity:
    • 12,000 tons/day
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Benefits

Flexibility of heat treatment

Due to its unique tubular structure, it allows flexible handling of products of varying viscosity.

Preservation of organoleptic properties

Maintains flavor and color integrity in the final product.

Non-stop production

Tube diameter prevents clogging, ensuring continuous operation.

Cost-effective maintenance for sustainable operations.

Features

Features

  • Modular installations allow flexible processing capacity
  • Quick transitions between cold break and hot break production
  • Achieve low or high-viscosity products with precise temperature control
  • Adaptable temperature settings between 55°C to 110°C for versatile product outcomes
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en ETS (Enzymatic Thermal Shocker)

ETS (Enzymatic Thermal Shocker)

ETS (Enzymatic Thermal Shocker) ensures precise heating, flavor protection and maintenance of high viscosity for superior final products.
  • Industries:
    • Fruits
    • Vegetables
  • Min. Capacity:
    • 48 tons/day
  • Max Capacity:
    • 1,000 tons/day
More information More information

Benefits

Enhanced flavor protection

The indirect heat exchanger ensures higher protection of flavors with no contamination or product dilution.

Precise heat control

Accurate and controlled heating without transient heat transfer, optimizing the heat treatment process.

Consistent viscosity

ETS maintains a high viscosity of final products, contributing to product quality and consistency.

Efficient sanitation

The inclusion of a CIP (Cleaning in Place) system allows thorough sanitation.

Features

Features

  • Tube-Chest Heating with a product recirculation ratio of 1:5
  • Indirect heat exchanger for enhanced quality of the final product
  • Specific and controlled residence time
  • CIP System Integration
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en CFT - Enzymatic inactivators - Eldorado Long-Run

Eldorado Long-Run

Eldorado Long-Run system redefines tomato processing with its patented hot break treatment for enzymatic inactivation.
  • Industries:
    • Tomato
  • Max Capacity:
    • 12,000 tons/day
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Benefits

Extended operation time

It operates efficiently for prolonged periods (up to five weeks) without interruption.

Low maintenance costs

Low operational costs due to the system's design and efficiency requiring minimal maintenance.

Preservation of product quality

It preserves organoleptic properties and color, ensuring a final product with very high viscosity and superior quality.

Very high product viscosity

Final product with very high viscosity

Features

Features

  • Patented heat exchangers with a unique geometry contribute to the system’s prolonged efficiency
  • High recirculation flow-rate, optimizing the enzymatic inactivation process
  • Ideal for product enzymatic inactivation between 85°C and 110°C
  • Vacuum Process Capability
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