Tomato Puree Maker Tomato Sauce Banane Ki Machine Tomato Paste Production Machinery Ketchup Production Line

wooden packing as export standard

General characteristics of tomato sauce production equipment  

1. Ketchup production equipment takes full account of investors' smaller investment in machinery and equipment to obtain better production capacity and economic benefits. Ketchup production equipment greatly saves the investment in machinery and equipment, and ketchup production equipment completes the larger input-output ratio;  

2, fully consider the customer processing plant in fact and the provisions of the project machinery and equipment, the production line equipment assembly precise positioning selection of segmented precise positioning, outdoor assembly and indoor assembly combined scheme, to ensure the rationalization of on-site construction and actual operation, and its excellent on-the-spot working environment;  

3, tomato sauce production equipment selection of low temperature vacuum evaporator, greatly reduce energy consumption;  At the same time model is larger at low temperature limit preserved the tomato flavor ingredients and nutritional elements.  For the evaporator cooling water, the ketchup production and processing equipment is designed to use the external reservoir circulation supplement, reduce the consumption of cooling water;  

4. The overall process design and pipeline connection layout consider the preservation of the original natural aroma components of tomato sauce products. The overall cooling and heating process and material transfer are carried out in a short and short distance, reasonably and effectively avoiding the loss of taste components caused by thermal reaction;  At the same time, the quality damage of tomato pulp caused by air oxidation reaction at high temperature was reduced.  

5, ketchup production equipment cylinder, casing, hopper are made of stainless steel plate, the piston is made of ptfe material, pneumatic parts are imported pneumatic components, to meet GMP requirements.  Ketchup production equipment filling volume and filling rate can be adjusted at will, foot switch and self-filling basic function, high precision, simple structure, convenient practical operation.  Ketchup production equipment can be divided into single head, double head and explosion-proof and other models.  

Production line introduction:  

Tomato sauce is made from mature red tomatoes after crushing, beating, removing the rough and hard substances such as skin and seeds, concentrating, canning and sterilization.  Tomato sauce is often used as a cooking seasoning for fish, meat and other foods. It is a condiment that adds color, acid, freshness and aroma.  

The characteristics of the ketchup production line design concept and production process, the integration of the enterprise engaged in food machinery manufacturing industry for many years of precious experience, has created a tomato sauce production equipment design, manufacturing, assembly debugging, training and other turnkey projects.  

Ketchup production equipment such as disassembling parts of the single machine can produce and process strawberry sauce, blackberry sauce, blueberry sauce, raspberry sauce, apple sauce, mango sauce, apricot sauce, carrot sauce, onion sauce, chili sauce and other concentrated vegetable and fruit products.  

The capacity of tomato sauce production equipment includes: daily processing of various raw materials (fresh tomatoes, peppers, apples, strawberries, blackberries, carrots, Onions, etc.).  

The tomato processing line produces tomatoes from fresh to a variety of products.  Popular are ketchup production lines, which range from fresh tomatoes to ketchup produced in sterile bags in barrels.  

Production line process:  

Tomatoes are usually processed into ketchup or tomato juice. The ketchup production line consists of five parts: the receiving, cleaning and sorting system for fresh tomatoes;  Crushing beating system;  Concentration system;  Sterilization system;  Aseptic filling system.  

Fresh tomato after cleaning, promotion, inspection, crushing, pulp, concentration and sterilization, aseptic filling into barrels of ketchup products.  The whole production line and related equipment are specially designed for tomato sauce according to international high quality standards.  

Tomato sauce production equipment includes lifting system, cleaning system, sorting system, crushing system, preheating enzyme removal system, beating system, vacuum concentration system, sterilization system, aseptic bag filling system.  

It mainly includes: fresh tomato receiving system, cleaning system, sorting system, extraction system, concentration system, disinfection system and aseptic filling system.  Then place the ketchup with the sterile bag in the bucket.  Ketchup in aseptic bags in barrels can be further made into ketchup, sauce, juice and then packed into upright bags, metal cans, PP containers, bottles, etc.  

Production line features:  

1. The whole system design is reasonable and beautiful, stable operation, high efficiency and energy saving, low steam consumption.  

2. The evaporator adopts forced circulation type, so that the ketchup with higher viscosity can flow and evaporate easily and the concentration time is short.  

3. The evaporator evaporation temperature is low, heat is fully utilized, tomato sauce is heated gently, evenly heated in the tube, high heat transfer coefficient, can prevent "dry wall" phenomenon.  

4. The condenser with special structure can run normally under the condition of cooling water temperature of 30℃ or even higher.  

5. Continuous feed in and out, feed liquid level and required concentration can achieve automatic control  

1. The energy consumption of our ketchup production line is relatively low.  

2. The evaporator adopts secondary steam condensation recovery system, which greatly reduces the steam consumption.  

3. Using the special effect of crusher and low temperature concentration (1 effect evaporation temperature is less than 70℃) process, the material stays in the evaporator for a short time, so that the red pigment (tomato paste) and other nutrients of the product is less than the loss of similar equipment at home and abroad.  

4. The sterilizer has a unique structural design for the mixing of internal materials, which allows for a short cleaning time and prevents the accumulation of dirt.  

5. The filling machine adopts the wheel lifting method to avoid unnecessary pollution exposure.  

6. The double channel pulping machine realizes the cone filter screen.  Screen spacing can be adjusted by loading mechanism.  The device has frequency speed calibration function, double channel beater adopts conical screen structure and gap with adjustable load, two channel beater frequency conversion speed regulation, so that semi-finished products more delicate, high yield.  

7. Only when the solid content of tomato sauce is greater than 4.0% can it be used for concentrated processing.  

8. Crushing is heated quickly and evenly during pre-cooking.  

9. Pre-cook the tomato pulp after crushing and removing seeds and heat it to 85℃ ~ 90℃.  

10. The concentrated paste shall be heated to 90℃ ~ 95℃ and then canned and sealed.