Equipment Introduction:

Our company has an advanced team and process, integrating Italian technology and European standards, combined with excellent domestic production technology, to form a reasonable tomato sauce production line processing plan. We can also provide one-stop services for customers' engineering projects based on the investment status and production reality of the enterprise, including engineering design, supporting, installation, commissioning, technical and operational training, and provide turnkey projects for customers.

According to different equipment models and configurations, the maximum fresh fruit processing capacity of the production line is 50T/day; 100T/day; 150T/day; 300T/day; 400 per day; 500T/day; 600T/day; 800T/day; 1000T/day; 1200T/day; 1500T/day.

Raw materials: Fresh tomatoes

Terminal product: Tomato sauce (concentration of 28-30%, 30-32%, 36-38%)

Processing capacity: 50~1500T fresh fruits/day

Ingredients of jam: pure fruit pulp, vitamins, sugar and other flavor additives.

Sterilization methods: Pasteurization, UHT high-temperature sterilization, ultra-high temperature sterilization. (Adjustable according to requirements)

Terminal packaging: sterile large barrel, box in bag sterile small bag, tinplate small packaging, small bag packaging.

Production: Approximately 5-500 kilograms per hour, with varying output depending on the quality, variety, and jam concentration of the fresh fruit

Control mode: Manual control or automatic control can be used for quantities below 300 tons.

System composition: Raw fruit lifting system, cleaning system, sorting system, crushing system, preheating and enzyme inactivation system, pulping system, vacuum concentration system, blending system, sterilization system, sterile large bag filling system, small packaging and packaging system.

Equipment features:

Our company's tomato sauce processing equipment is designed to be reasonable, beautiful, stable in operation, efficient and energy-saving, with low steam consumption.

2. The concentration system adopts a forced circulation vacuum concentration evaporator, which is specifically used for the concentration of high viscosity materials such as jam, fruit pulp, syrup, etc., making tomato sauce with high viscosity easy to flow and evaporate, and the concentration time is short. And can concentrate tomato sauce from 4.5-5.5% Brix to 28-30% Brix, 30-32% Brix, 36-38% Brix according to customer requirements,

3. The evaporator has a low evaporation temperature, which fully utilizes the heat. The tomato sauce is heated gently and evenly inside the tube, with a high heat transfer coefficient, which can prevent the phenomenon of "dry wall".

4. The condenser with a special structure can operate normally at cooling water temperatures of 30 ℃ or even higher.

5. Continuous feeding and discharging, the liquid level and required concentration of the material can be controlled automatically.

technological process: