HOMMAK Caramel and Sauce Productıon Unıt
The Caramel and Sauce Production Unit operates with a production process that involves numerous processing stages, varying according to the characteristics and intended use of the products. Generally:
- The materials prepared during the pre-preparation stage are homogenised in a homogeniser, then the homogenised materials are sent to tanks under high pressure using a centrifugal pump.
- The materials used in the process are mixed in a boiler at a specific temperature. At this stage, liquid sugar, water and glucose are melted and mixed at high temperatures.
- The mixture, melted and mixed at high temperatures, is passed through a homogeniser. This step helps to homogenise the liquids and achieve the desired viscosity and consistency.
- The mixture is cooled in a cooling unit. This process is important to achieve the desired texture, consistency and viscosity. Furthermore, lowering the temperature at this stage is also important for the quality and shelf life of the product. These steps have been customised and developed for the production of caramel and sauces with different characteristics.
The Importance of Centrıfugal Pumps ın Caramel and Sauce Productıon Unıts
In the production of caramel and sauces, homogenisers are used to improve product quality and achieve a better consistency. Homogenisation is a process applied to mix liquids and create small particles. This process ensures that caramel and sauces have a smoother and more homogeneous consistency, while also helping to extend their shelf life.
The creamier appearance and improved stability of caramel and sauces enrich the use of these products. Homogenisers, which also contribute to the fluidity and smoothness of the products, are indispensable main components of Caramel and Sauce Production Units.
Use of Tanks ın Caramel and Sauce Productıon Unıts
Tanks in caramel and sauce production facilities are used for storing and preserving materials at different stages, as well as for mixing, homogenising, heating and cooling processes.
The importance of tanks in caramel and sauce production facilities:
- Mixing: Caramel and sauces are prepared by mixing many different ingredients during production. Therefore, tanks are used to bring caramel and sauce ingredients together and obtain a homogeneous mixture.
- Concentration: To concentrate caramel and sauces, the product must be heated and concentrated in specially designed vacuum tanks. This process increases the viscosity of the caramel and sauces and gives the product a thicker and more concentrated texture.
- Heating:
Some sauces undergo heat treatment. Tanks can be used to heat the product and maintain its temperature during processing. - Cooling:
Concentrated caramel and sauces are transferred to cooling tanks and rapidly cooled. This process reduces the stickiness of the caramel and sauces, making the process more efficient. - Storage: In caramel and sauce production, specially designed storage tanks are used to store the produced caramel and sauces. These tanks help to preserve the product for longer and maintain its quality.
- Tanks are an important part of caramel and sauce production units. Correct use of tanks helps to improve product quality and make the production process more efficient.
Advantages of the HOMMAK Caramel and Sauce Productıon Unıt
Make a difference in your production with the Hommak Caramel Sauce Production Line.
Capacity
When selecting a Caramel and Sauce Production Unit, it is important to consider production capacity. HOMMAK determines your business’s daily/weekly production needs with its expert team and manufactures a Caramel and Sauce Production Unit that fully meets your requirements.
Technology
Hommak keeps its finger on the pulse of technology in its sector through continuous R&D work. As an innovative production brand, HOMMAK significantly increases line efficiency by using these state-of-the-art machines in its Caramel and Sauce Production Unit.
Material Quality
The quality of materials used in the production of caramel and sauce production units is of paramount importance. HOMMAK utilises stainless steel and food-grade polymers in its units, reflecting its unwavering commitment to quality.
Quality
Selecting a high-quality production line is crucial for obtaining a higher-quality product. A high-quality production unit requires a lower error rate, has a longer lifespan, and requires less maintenance. HOMMAK provides you with significant advantages in your sector with its Caramel and Sauce Production Unit, created with the high-quality equipment it manufactures.
Maintenance and Service
Regular maintenance and servicing of the Caramel and Sauce Production Unit ensures its long-lasting and reliable operation. HOMMAK is always by your side with its uninterrupted maintenance and service network for after-sales services, responding immediately to any issues that may arise in the production unit.
Security and Compliance
The Hommak Caramel and Sauce Production Unit is safe and compliant in terms of the materials used and the processing stages. HOMMAK manufactures the production unit from a single source and, with its expertise in this field, ensures compatibility between equipment. It also ensures compliance with international standards and certifications.
Customer Satisfaction
The Caramel and Sauce Production Unit can be customised to meet customer requirements. This enhances customer satisfaction and ensures the unit is designed to perfectly suit its needs.
Time Saving
Hommak offers its Caramel and Sauce Production Unit from a single source. This allows customers to manage the process through a single point of contact and save time.
Productivity
Choosing Hommak’s Caramel and Sauce Production Unit helps you increase your production efficiency and produce less waste. We develop every detail of the production unit with our expertise. Our Caramel and Sauce Production Unit enables you to produce more at a lower cost thanks to its high efficiency.