Fully Automatic Control Tomato Sauce Concentrate Fruit Pulp Production Equipment

Product Description

 

Product Description

 Tomato sauce is a concentrated, sauce-like product made from ripe red tomatoes. The process involves crushing, pulping, peeling, and removing seeds, followed by concentration, canning, and sterilization. Tomato sauce is typically categorized into tomato ketchup, pure tomato paste, and canned tomatoes.

Sterile ketchup in large barrels is generally a semi- finished product, which is supplied to downstream factories for further processing.
Tomato sauce is generally made from a large barrel of tomato paste, which can be used for cooking, cold dressing, dipping, etc.
Washing machines typically use either brush roller washers or bubble washers. Brush roller washers are suitable for cleaning tomatoes with a lot of surface impurities and dirt, while bubble washers are only suitable for cleaning tomatoes that are relatively clean and don't have much dirt or impurities. You can choose the appropriate machine based on your specific needs.
Blanching equipment typically uses a blanching line to increase juice yield and make fruit peels easier to remove. This equipment is only suitable for small-scale processing.
For large-scale production, a combination of a crusher and a tubular preheater can replace the blanching line, thereby increasing output.


Tomato pulping generally uses a double-channel pulper, which is mainly composed of a frame, a transmission motor, a bearing seat, a spindle, a screen, a blade, a feed port, a pulp outlet, a cylinder and other important components. It is sent to the second beating inlet through a pulp outlet hopper, and the material is refined through the second beating. The skins and seeds are discharged from each slag hopper to achieve automatic separation.
A vacuum vacuum concentrator comprises five components: a heater, a concentrator, a vapor-liquid separator, a condenser, and a receiving tank. The concentrator has a jacketed structure, the condenser is a shell-and-tube type, and the cooler has a coiled structure. Vacuum vacuum concentrators are suitable for concentrating liquid feed in the pharmaceutical, food, and chemical industries, and can also be used for alcohol recovery and simple reflux extraction.
The tubular ultra-high temperature instantaneous sterilizer can be widely used for the instantaneous ultra-high temperature sterilization of liquid food materials such as dairy products, beverages, juices, and low-viscosity fruit pulps. It can also be used for liquids with high viscosity and containing fibers and particles. The control system adopts a PLC and touch screen, equipped with advanced control software and a user-friendly human-machine interface, to monitor the entire production process and achieve fully automated control from equipment sterilization and production to CIP cleaning.


Aseptic filling machines can be designed as single-head or double-head machines. Double-head machines allow for continuous filling, reducing backflow and improving production efficiency. The temperature control system automatically regulates the filling chamber temperature, using steam jets to sterilize the bag opening and filling chamber, ensuring a sterile filling environment. Electromagnetic flow meters and gravimetric systems adjust the filling volume and accuracy. Filled products can be stored at room temperature for over two years. CIP (Clean-In-Place) and SIP (Self-Disinfecting-In-Place) systems can be performed simultaneously with tubular sterilizers.


The mixing tank can be selected based on the required mixing temperature: single-layer structure, double-layer insulation structure, or triple-layer heating structure. Common rotation speeds are 36 r/min, 1440 r/min, and 2880 r/min, which can be selected according to the solubility and viscosity of the materials being mixed.
Small bag filling machine
This equipment is suitable for the automatic packaging of liquids, pastes, sauces, and long-strip jellies in pharmaceutical, food, cosmetic, and chemical products, such as seasonings, hot pot sauces, shampoos, shower gels, face creams, flavoring oils, foliar fertilizers, and long-strip jellies.


1. Hot Water Circulation Sterilization: During sterilization, the food inside the sterilizer is completely immersed in hot water, resulting in relatively even heat distribution.

2. Steam Sterilization: After the food is placed in the sterilizer, steam is introduced directly to raise the temperature. However, due to the presence of air inside the sterilizer creating cold spots, the heat distribution is not the most even.

3. Spray Sterilization: This method uses nozzles or spray pipes to spray hot water onto the food. The sterilization process involves spraying a mist of hot water in a wave-like pattern onto the food surface through nozzles installed on the sides or top of the sterilizer. This results in uniform temperature distribution without dead spots, rapid heating and cooling, and comprehensive, fast, and stable sterilization of the products inside the sterilizer. It is particularly suitable for sterilizing soft-packaged foods.