(1) The vacuum chamber, as used for flavor control, must be made of stainless steel or other equally non-corrosive metal. The unit must be con-structed to facilitate cleaning and all product contact surfaces must be accessible for inspection. It must be equipped with a vacuum breaker and a check valve at the product discharge line. If direct steam is used, it should also be equipped with a ratio controller to regulate the composition of the product. Only steam which meets the requirements for culinary steam must be used. The incoming steam supply must be regulated by an automatic solenoid valve which will cut off the steam supply in the event the flow diversion valve of the HTST pasteurizer is not in the forward flow position. Condensers when used must be equipped with a water level control and an automatic safety shut-off valve.