Machine for sauce reduction When it comes to cooking, sauce reduction is an essential part of thickening and intensifying flavoring liquid as for example soup, stew, sauce etc. either by boiling or simmering. A well temperate for sauce reduction is said to take approximately about 15-30 minutes but if simmered can take up to 10 hours depending on process and type. An important process if you do not want your sauce to be all watery and very thin. Short history about sauce reduction Where sauce reduction was first discovered is hard to say – but possibly through years of evolution it was discovered that the desired concentrate was reached by evaporation. Process equipment and machinery for sauce reduction Limitech A/S has manufactured process solutions and machines for the process of sauce reduction for decades. The machine is equipped with a high shear mixer, guaranteeing the ingredients is mixed to a clear sauce. When making sauce reduction the highly efficient evaporation in Limitech’s machinery makes the process quick and easy. The LiMiX 1 guarantees a fast production time and efficiency developed for the process of sauce reduction.