Sauces, Dips, Dressings
& Condiments

Thick tomato bases and sugar-heavy glazes can scorch easily, leading to rework. Blentech high-viscosity agitators, jacketed cookers, aseptic heat exchangers, scrapers, and precise surface temperature control prevent burn-on while maintaining flavor and color integrity. These same technologies are now being applied in syrup production, reducing waste and improving batch consistency.

Chunky products require gentle handling to protect inclusions. Agitator options, including dual agitator systems, provide the right balance of agitation and thermal transfer, keeping vegetables intact while ensuring safe, uniform cooking.

Viscous dips and spreads can be difficult to process evenly. Blentech systems combine shear-sensitive mixing with optional staged high-shear capability, allowing processors to create compound textures — smooth bases like hummus or creamy dips with chunky garlic, peppers, or other garnishes that hold definition through packaging.

Oil-in-water mixtures are prone to separation without emulsification. High-shear and vacuum processing create fine dispersions that hold their stability, extending shelf life and ensuring uniform viscosity across batches.

Fruit-based spreads require precise control to prevent scorching and color loss. Blentech jacketed thermal systems meter ingredients and disperse pectin evenly, while optional vacuum cooking removes moisture at lower temperatures to preserve natural color, flavor, and fruit identity. Gentle agitation protects inclusions and delivers a consistent set even at high volumes.

High-sugar syrups and fruit suspensions demand durable processing. Blentech systems prevent burn-on, protect particulates, and hold target Brix without caramelization. Aseptic heat exchangers deliver fast, low-shear heating, while patented scrapers cut fouling and CIP-ready design keeps changeovers quick.

Blentech systems mix sauerkraut, kimchi, and other acidic cold-blend products evenly without the log-rolling effect seen with long-cut inclusions. Controlled agitation distributes brine uniformly while preserving texture, and corrosion-resistant, CIP-ready vessels handle high-acid formulas with minimal cleaning downtime. Optional vacuum pull-down improves brine penetration and speeds fermentation staging without damaging structure.