Red wine jus production system

From:FoodProcessing

Sepak Industries has successfully completed the design, supply and installation of a 120 L per day Red Wine Jus system for a major commercial catering food supplier in Sydney.

The system was designed to process approximately 1500 L of water, bones and vegetables in each batch. The water may be pre-boiled and then simmered at 83°C by adjusting the temperature controller. After simmering for 12 hours, the system will yield approximately 1000 L of stock, which is then pumped to a reduction pan. Any leftover fat on top of the stock can be manually removed by an operator or at the end of transfer of the stock to the reduction pan.

The reduction pan has been designed to evaporate approximately 1000 L of combined stock and wine in 12 hours to produce 120 to 180 L of jus. The Sepak Industries designed and manufactured hygienic scraped surface agitator assists the operator to achieve their desired jus consistency.

The installed system includes two 1000 L stock pots with bone baskets that can be inserted from the top. The 1000 L reduction pan features 3 mm 316 stainless steel walls with a 1.5 mm dimple jacket suitable for steam application, fully welded stainless steel 304/No.4 cladding and insulating. This tank is equipped with Sepak Industries’ scrape surface agitator.

316 stainless steel pipework is used for product transfer from stock pots to reduction pan. A hygienic lobe pump can be used for thick products.

Other equipment includes a heating control system, hygienic manual diversion valve, temperature controllers, monorail crane for lifting the bone basket and a wall-mounted ventilation system for the jus production area.

The system is manufactured to food standards and, as such, it can be CIP (clean-in-place).

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