I currently process about 250 pounds of tomatos a year for family and friends. This is great stuff for pastas, but lacks the "sticking" properties of a concentrated sauce to be used on pizza. Also, it's typically cooked before I can it.
What I would like to do is setup a vacuum "fresh pack" apparatus that will allow me to evaporate off the water at a lower temperature. I currently have the 2 pots to process about 80 and 60 quarts, but I want to put a seal on this pot, then pull a vacuum on it to reduce the boiling temp., thus preserving freshness while concentrating the product.
My question is this: What type of vacuum pump can I safely use? I know I need a back flow prevention device and probably a water trap, but beyond that, are there certain FOOD specifications that the vacuum pump needs to have? I don't was to risk getting anything toxic in the final sauce.
Where would I find such a pump? Thanks -D