Product Name: Tomato Ketchup – Hot Breaking System

Description:

The Durva Automation Hot Break and Cold Break System processes tomato puree or concentrates to control pectin enzyme activity in the final product. This process is critical in tomato processing to inactivate pectin and prevent syneresis (liquid separation) in the finished product.

Hot Break System

• Recommended for high-viscosity products.

• Suitable for ketchup, tomato puree, sauces, and similar products.

• Helps inactivate pectin enzymes to maintain product consistency.

Cold Break System

• Recommended for tomato juice and low-viscosity sauces.

• Suitable for products requiring lower viscosity.

Note: The image does not specify the machine model, processing capacity, power, voltage, dimensions, or weight.