Manufacturer: SELO
Sauce processing line
Bespoke SELO lines for ketchup, mayonnaise, dressings and smooth, chunky, specialty or gourmet sauces, from 250 up to 10,000 kg/h and beyond.
Key features
- Batch or continuous ketchup processing
- Fully automated mayonnaise and dressing lines (cooked, pasteurised, cooled)
- Mixing and homogenisation for consistent colour, viscosity and texture
- Multiple recipes in one system, from smooth emulsions to chunky sauces
- CIP (clean-in-place) hygienic design
- Integrated from mixing to filling to maximise OEE
- Recipe development at the Technology Testing Center
- FAT and SAT verified installation
Technical data
- Products
- Mayonnaise, dressings, ketchup (classic, starch-based, barbecue, sriracha), chunky, specialty, gourmet and cooking sauces
- Ketchup line capacity
- 250–10,000 kg/h and beyond
- Mayonnaise & dressing line capacity
- 250–9,000 kg/h
- Process type (ketchup)
- Batch or continuous
- Main process steps
- Mixing, homogenisation, cooking, pasteurising, cooling, filling
- Cleaning
- CIP
Description
SELO engineers complete sauce lines around the customer's recipe, from mixing through to filling. All equipment is integrated into one system to raise Overall Equipment Effectiveness (OEE), reduce waste and improve efficiency.
Sauce types
- Chunky sauces: consistent chunk size, shape and distribution.
- Specialty sauces: recipe flexibility to follow changing demand and new flavour profiles.
- Gourmet sauces: premium sauces with refined flavours and textures.
Ketchup lines
Available as batch or continuous processes. The lines handle classic ketchup, starch-based recipes and specialties such as barbecue or sriracha, at capacities from 250 to 10,000 kg/h and beyond.
Mayonnaise and dressing lines
Fully automated systems for cooked, pasteurised and cooled products, built to high hygiene and quality standards for smooth, stable mayonnaise and dressings with consistent taste and texture. Capacities range from 250 to 9,000 kg/h, or any capacity required.
Process highlights
- Mixing and homogenisation systems control colour, viscosity and texture batch after batch.
- Several recipes, from smooth emulsions to chunky specialties, can be managed in one system.
- Clean-in-place (CIP) design and automation keep the line hygienic and compliant.
From project to production
Recipes are perfected (colour, viscosity, texture, taste) at SELO's Technology Testing Center. The line is then assembled and integrated on site and verified by FAT and SAT. After start-up, SELO provides remote and on-site support, spare-parts guidance, operator training and tailored maintenance packages.
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