Hi Everyone!
We will be making the jump to cooking in the kettle soon and have a concern before we officially cook in one.
In regards to fill time, we are concerned that our current rate of filling with a pneumatic filler won’t be fast enough to keep the product consistent with what we want to offer. After 2 hours of the sauce sitting in the kettle at 185F+ it is most likely going to be something completely different than what it was at the start.
Curious if there are any tricks / other hardware that would make our filling process more efficient when it comes to bottling about 500 bottles while maintaining the integrity of our sauces. Not looking to break the bank here as we are relatively a new sauce company.
Thanks!
We will be making the jump to cooking in the kettle soon and have a concern before we officially cook in one.
In regards to fill time, we are concerned that our current rate of filling with a pneumatic filler won’t be fast enough to keep the product consistent with what we want to offer. After 2 hours of the sauce sitting in the kettle at 185F+ it is most likely going to be something completely different than what it was at the start.
Curious if there are any tricks / other hardware that would make our filling process more efficient when it comes to bottling about 500 bottles while maintaining the integrity of our sauces. Not looking to break the bank here as we are relatively a new sauce company.
Thanks!
