Sauces

Sauces

Bowl of tomato sauce

The term sauces covers a wide range of food products ranging from ketchup, mayonnaise, mustard, apple sauce, gravies and many other condiments.

Sauces may include a fruit, vegetable, egg or meat product, and they vary greatly in terms of viscosity, shear sensitivity, solids content and pH. They commonly need to be transferred using hygienic positive displacement pumps. These pumps enable virtually any viscosity, from water-thin to that of peanut butter, while gently handling shear-sensitive fluids like mayonnaise and ketchup without damage to their structure or properties. They can pump high solids content sauces and condiments like pickle relish without damage to the solids, as well as sauces over the entire range of pH suitable for human consumption.

When paired with a variable speed drive the flow rate may be manually or automatically controlled from 1% to 100% of the pump’s flow capabilities. And they may be easily cleaned via CIP or strip clean to ensure process hygiene.

    Viking in the Process

    Viking hygienic pumps are used to transfer ingredients to blending, further processing and packaging.

      Applications

      • Sauces and their ingredients
      • Viking in the Process

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      Viscosity is a measure of a liquid’s resistance to flow. And you don’t need to work in a laboratory to observe this. Anyone who’s spent any time in the kitchen has observed a variety of liquids with a wide variety of viscosities.
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