01 / Practical selection
Distinguish smooth sauces from particulate products
Describe whether the sauce is smooth, fibrous or contains pieces. Give the largest particle and any limits on product shear. Include the viscosity method and the temperature during deaeration.
Those details help review distribution passages, valve openings and the product pump. Two sauces with the same nominal flow can create very different equipment duties.
02 / Practical selection
Define the air problem and a measurable objective
Identify whether the concern is visible bubbles, filling foam, density consistency or an oxygen measurement. Show where air enters during mixing, refining or transfer.
An enquiry is more useful when it names the observed problem and the point where improvement should be verified. Gas removal should be evaluated with the actual recipe rather than inferred from a clear-water result.
03 / Practical selection
Review foam and cleaning during changeover
Some products expand strongly under vacuum, so vessel headspace and the pressure ramp need attention. Distribution and discharge should be assessed together to avoid unstable operation.
Share the site cleaning cycle and changeover requirements. Cleaning of product distribution, seals and the pump path should be included in the configuration review.
Common questions
Sauces questions
Can sauces with pieces be considered?
Provide particle size, concentration and damage limits. Suitability depends on the passages, distribution and pumping arrangement.
Will deaeration replace heat treatment?
No. Deaeration handles gas in the product; any required microbial-safety treatment needs its own validated process.