The hotbreak is a unit for disactivating enzymes, designed to prevent the elimination of pectin during the treatment of fruit and tomatoes. Pectin is a vital ingredient in the making of consistent, dense purée.
The product is put into the hotbreak and brought to a very high temperature which disactivates the enzymes. Then any air is removed to avoid oxidising phenomena. Following the treatment which disactivates the enzymes, there is system which rapidly reduces the temperature of the product.
