FRUIT FILLINGS,  JAMS & COMPOTES

GLOBAL JAMS & PRESERVES MARKET SIZE

$8.46 BILLION

IN 2021

Making that much jellied fruit can create some sticky situations:

UNDISSOLVED  SUGAR  =  BURN ON CONTAMINATION

Burn on contamination can ruin 50 gallons or more of finished product and dramatically increases water and energy output for cleaning.

COOKING TOO  SLOW =  CRYSTAL FORMATION

Crystal formation can reduce shelf stability of finished products and create undesirable taste and texture.

OVER COOKING = STIFF & RUBBERY PRODUCT

(YUCK)

Finished products that can't be used or sold create excessive energy, ingredient and financial waste.

So how do manufacturers stock supermarket shelves with tons of perfect  jellied fruit products?

MANY OF AMERICA'S MOST LOVED BRANDS RELY ON

IS THE FASTEST FLUID PROCESSING SYSTEM ON THE MARKET. IT SIMULTANEOUSLY COOKS & MIXES FRUIT FILLINGS, JAMS & COMPOTES

LEVERAGES THE POWER OF STEAM WHICH ELIMINATES  BURN ON CONTAMINATION

+

RAPIDLY COOKS THE PRODUCT WHILE MIXING IT TO ENSURE BEST TASTE & TEXTURE

DELIVERS UNPARALLELED SPEED.

37,000 POUNDS OF CHERRY PIE FILLING CAN BE COOKED & COOLED IN 8 HOURS

Care to know more about  Jet Cook™?