Tomato paste production machine tomato sauce production line
The Tomato Sauce Production Line is a complete system that processes fresh tomatoes into tomato sauce. This process involves multiple steps, from raw material processing to final product packaging. The following are the basic principles and main steps of a tomato sauce production line:
1. Raw material reception and pretreatment
• Raw material reception: Fresh tomatoes are picked from the fields and transported to the factory.
• Cleaning: Use cleaning equipment to remove soil and impurities from the surface of tomatoes.
• Grading: Tomatoes are graded based on size, maturity, etc., and unqualified tomatoes are removed.
2. Crushing and pulping
• Crushing: Use a crusher to break tomatoes into small pieces.
• Beating: Use a beater to further mash the tomato chunks into a pulp, separating solid substances such as skin and seeds.
3. Preheating and enzyme treatment
Preheating: Heat the tomato paste to a certain temperature (usually 80-90 ° C) to inactivate natural pectinase and prevent pectin decomposition.
Enzyme treatment: Add pectinase to break down the pectin in tomatoes, facilitating subsequent concentration and filtration.
4. Concentrate
Evaporation concentration: The water in tomato paste is evaporated through an evaporator to increase the solid content. The commonly used concentration methods include vacuum evaporation and thin film evaporation.
• Control concentration level: According to product requirements, control the solid content after concentration, usually between 25-35%.
5. Seasoning and mixing
• Adding auxiliary materials: Add salt, sugar, spices, acidifiers, and other auxiliary materials according to the formula.
Mixing: Mix the ingredients evenly into the tomato paste using a blender to ensure consistent flavor.
6. Homogenization
Homogenization treatment: Use a high-pressure homogenizer to further refine the mixed tomato sauce, making its texture more uniform and delicate.
7. Sterilization and cooling
• High temperature instant sterilization: Through high-temperature instant sterilization (HTST) or ultra-high temperature instant sterilization (UHT) treatment, the microorganisms in tomato sauce are killed, extending the shelf life.
• Cooling: Quickly cool the sterilized tomato sauce to room temperature to prevent further fermentation.
8. Filling and sealing
• Filling: Fill the cooled tomato sauce into pre prepared containers such as glass bottles, plastic bottles, or metal cans.
Sealing: Seal the container to ensure a sterile environment for the product.
9. Labeling and Packaging
Labeling: Label the container with information such as production date, shelf life, ingredient list, etc.
• Packaging: Packaging the finished product into cardboard boxes or other outer packaging, ready for shipment.
10. Quality control
• Testing: Conduct physical, chemical, and microbiological testing on finished products to ensure that product quality meets standards.
Record: Record key data during the production process for traceability and quality management.
Key technical points
1. Health and safety:
Material selection: All components that come into contact with food should be made of food grade stainless steel materials.
Cleaning system: Design a structure that is easy to clean and equipped with CIP (In Situ Cleaning) system to ensure equipment hygiene.
2. Automation control:
PLC control system: Adopting advanced PLC control system to achieve automation control of the entire production line.
Sensors: Install various sensors to monitor real-time parameters such as temperature, pressure, and flow rate, ensuring the stability and consistency of the production process.
3. Energy conservation and environmental protection:
• Heat recovery system: Utilizing the heat recovery system to recover the heat generated during the evaporation process, reducing energy consumption.
Wastewater treatment: Treat wastewater generated during the production process to meet discharge standards.
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Raw material
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Fresh tomato(about 4.5brix)
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End product
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Tomato paste (28~30brix)
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Processing capacity
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6 tons per hour based on fresh tomato
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Daily Output
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17~20 tons per day(24hours)
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Packaging
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Aspect drum(5~220L)
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Total power
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220KW
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Steam Consumption
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3.5-4.2 t/h
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Water Consumption
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15-20 t/h
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Cooling circulating
water consumption
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180-250 t/h( inlet temperature: 32ºC;outlet temperature:38ºC)
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Salient features of tomato production line
1. High yield up to 90% of juice
2. Low energy cost
3. Low temperature evaporation resulting improved quality of products
4. User friendly
5. Semi-automatic as well as fully automatic system available
6. Both hot break and cold break systems available
Photos of tomato production line
The following are some application cases about tomato sauce production lines, which demonstrate their practical applications in different aspects:
1. Large scale production
1.1 Case background
Client: A large food processing company in the United States
• Product: Classic Tomato Sauce
• Capacity: Daily production of 100 tons
1.2 Application Scenarios
Raw material reception: Receive a large amount of fresh tomatoes from the farm for preliminary cleaning and screening.
• Preparation: Peel and seed the tomatoes, cut them into small pieces.
• Cooking: Put the cut tomatoes into a pot, add water, salt, sugar, spices, etc., and cook.
• Concentration: Concentrate the cooked tomato juice to the desired concentration through an evaporator.
• Cooling: Cool the concentrated tomato sauce to the appropriate temperature.
• Filling: Fill the cooled tomato sauce into a bottle or bag.
Sealing: Seal the filled bottle or bag.
Quality inspection: Conduct quality inspections on finished products to ensure compliance with standards.
• Storage and transportation: Store qualified tomato sauce in the warehouse and arrange transportation.
1.3 Key equipment
Cleaning machine: used for cleaning tomatoes.
Peeling and Seed Removal Machine: Used for peeling and removing seeds from tomatoes.
Slicer: used for slicing tomatoes.
Cooking pot: used for cooking tomatoes.
Evaporator: used for concentrating tomato sauce.
Cooling system: used for cooling tomato sauce.
Filling machine: used for filling tomato sauce.
Sealing machine: used for sealing bottles or bags.
Quality inspection equipment: used for quality inspection of finished products.
• Refrigerated warehouse: used for storing finished products.
Transport vehicles: used for the transportation of finished products.
2. High end customized production
2.1 Case Background
Client: A high-end food brand from France
• Product: Organic Tomato Sauce
• Capacity: Daily production of 10 tons
2.2 Application Scenarios
Raw material reception: Receive fresh organic tomatoes from organic farms for preliminary cleaning and screening.
• Preparation: Peel and seed the tomatoes, cut them into small pieces.
• Cooking: Put the cut tomatoes into a pot, add organic salt, organic sugar, organic spices, etc., and cook.
• Concentration: Concentrate the cooked tomato juice to the desired concentration through an evaporator.
• Cooling: Cool the concentrated tomato sauce to the appropriate temperature.
• Filling: Fill the cooled tomato sauce into a glass bottle.
Sealing: Seal the filled bottle.
Quality testing: Conduct quality testing on finished products to ensure compliance with organic standards.
Packaging: Exquisite packaging design to enhance product quality.
• Storage and transportation: Store qualified tomato sauce in the warehouse and arrange transportation.
2.3 Key Equipment
Cleaning machine: used for cleaning tomatoes.
Peeling and Seed Removal Machine: Used for peeling and removing seeds from tomatoes.
Slicer: used for slicing tomatoes.
Cooking pot: used for cooking tomatoes.
Evaporator: used for concentrating tomato sauce.
Cooling system: used for cooling tomato sauce.
Filling machine: used for filling tomato sauce.
Sealing machine: used for sealing bottles.
Quality inspection equipment: used for quality inspection of finished products.
Packaging equipment: used for exquisite packaging of products.
• Refrigerated warehouse: used for storing finished products.
Transport vehicles: used for the transportation of finished products.
3. Seasonal production
3.1 Case Background
• Customer: A seasonal food producer in Italy
• Product: Seasonal specialty tomato sauce
• Production capacity: The daily production during the summer peak period reaches 50 tons, and during the winter trough period, the daily production reaches 10 tons
3.2 Application Scenarios
Market research: Conduct regular market research to understand consumers' preferences for seasonal products.
• Raw material procurement: Purchase corresponding characteristic raw materials according to seasonal changes, such as fresh tomatoes in summer and dried tomatoes in winter.
Product development: Based on market research results, develop seasonal specialty tomato sauce products.
Flexible production: Adjust the production line flexibly according to market demand to ensure efficient production.
• Promotional activities: Carry out various promotional activities during peak season to increase sales.
Inventory management: Reasonably manage inventory to avoid waste.
Quality inspection: Conduct strict quality inspections on finished products to ensure product quality.
3.3 Key Equipment
Cleaning machine: used for cleaning tomatoes.
Peeling and Seed Removal Machine: Used for peeling and removing seeds from tomatoes.
Slicer: used for slicing tomatoes.
Cooking pot: used for cooking tomatoes.
Evaporator: used for concentrating tomato sauce.
Cooling system: used for cooling tomato sauce.
Filling machine: used for filling tomato sauce.
Sealing machine: used for sealing bottles or bags.
Quality inspection equipment: used for quality inspection of finished products.
• Refrigerated warehouse: used for storing finished products.
Transport vehicles: used for the transportation of finished products.
4. Environmentally friendly production
4.1 Case Background
Customer: An environmentally friendly food brand from Canada
• Product: Environmentally friendly tomato sauce
• Capacity: Daily production capacity reaches 30 tons
4.2 Application Scenarios
Green raw materials: Choose organic and sustainable materials to reduce environmental impact.
Energy saving equipment: Adopting energy-saving production equipment to reduce energy consumption.
Wastewater treatment: Install a wastewater treatment system to ensure that wastewater meets discharge standards.
• Waste recycling: Establish a waste recycling mechanism to reduce the generation of waste.
Degradable packaging: Use biodegradable packaging materials to reduce plastic pollution.
Quality inspection: Conduct strict quality inspections on finished products to ensure product quality.
4.3 Key equipment
Cleaning machine: used for cleaning tomatoes.
Peeling and Seed Removal Machine: Used for peeling and removing seeds from tomatoes.
Slicer: used for slicing tomatoes.
Cooking pot: used for cooking tomatoes.
Evaporator: used for concentrating tomato sauce.
Cooling system: used for cooling tomato sauce.
Filling machine: used for filling tomato sauce.
Sealing machine: used for sealing bottles or bags.
Wastewater treatment system: used for wastewater treatment.
Waste recycling equipment: used for waste recycling.
Quality inspection equipment: used for quality inspection of finished products.
Success factors
Equipment selection: Choose high-quality equipment that is suitable for production needs.
Process optimization: Continuously optimize the production process to improve production efficiency and product quality.
Quality control: A strict quality control system ensures product quality at every stage.
Environmental protection: Take measures to reduce environmental pollution and achieve sustainable development.
Market research: Conduct regular market research to understand consumer needs and develop new products.
Employee training: Regularly train employees to improve their operational skills and safety awareness.
The customized tomato sauce production line is a complex but orderly process that involves multiple stages, from initial requirement analysis to final installation, debugging, and after-sales service. The following is the general process of a customized tomato sauce production line:
1. Requirement analysis and communication
• Customer demand collection: Detailed understanding of customers' specific needs, including production line capacity, product types (such as different flavors of tomato sauce), packaging forms (such as bottled, canned), budget constraints, etc.
On site inspection: If possible, arrange for engineers to conduct on-site inspections at the customer's production site to evaluate the existing facility conditions and spatial layout.
Preliminary scheme design: Based on the collected information, design a preliminary technical scheme, including equipment configuration, production line layout, process flow, etc.
2. Confirmation of technical solutions
Technical exchange meeting: Hold a technical exchange meeting with clients to explain the preliminary design plan in detail and listen to their feedback.
• Plan adjustment: Make necessary modifications and improvements to the plan based on customer feedback to ensure that the final plan meets all customer needs.
• Cost estimation: Provide a detailed cost budget report, including equipment costs, installation and commissioning costs, transportation costs, etc.
3. Contract signing
Business negotiation: Negotiate and reach a consensus on commercial terms such as price, payment method, and delivery time.
Signing the contract: After both parties reach a consensus on all details, the sales contract and technical agreement are officially signed.
4. Detailed design and manufacturing
• Deepening design: Based on the technical specifications in the contract, complete detailed engineering drawings and technical documents.
• Procurement of raw materials and components: Start purchasing the required raw materials and standard parts according to the design drawings, and prepare for the processing of self-made parts.
Equipment manufacturing: Assemble and test equipment according to established quality standards to ensure that each device meets design requirements.
5. Installation and commissioning
Pre acceptance before shipment: Invite customers to the factory for pre acceptance to check whether the equipment meets the technical specifications specified in the contract.
On site installation: Transport the equipment to the customer's factory and begin installation work, strictly following the construction plan during the process.
System debugging: Conduct comprehensive system debugging after installation to ensure the stable operation of the entire production line.
• Operation training: Provide necessary training for customers' operators, teaching them how to correctly use and maintain equipment.
6. After sales service
• Warranty service: Provide free repair services within a certain period of time to solve various possible problems.
• Regular Follow up: Regularly send people to visit customers to understand the actual usage of equipment and collect improvement suggestions.
• Spare parts supply: Ensure a long-term stable supply channel for spare parts, so that customers can use them in the future when replacing vulnerable parts or upgrading equipment.
Specific technical points
1. Raw material processing:
Cleaning equipment: Choose efficient cleaning equipment to ensure that the tomato surface is clean and free of impurities.
• Crushing and pulping equipment: Select suitable crushers and pulping machines to improve the utilization rate of raw materials.
2. Concentration and seasoning:
Evaporator: Choose a suitable evaporator to ensure efficient concentration while saving energy and reducing consumption.
Seasoning system: Design a flexible seasoning system to facilitate adjustments according to different product formulas.
3. Sterilization and filling:
Sterilization equipment: Advanced high-temperature instantaneous sterilization equipment is used to ensure food safety.
Filling and sealing equipment: Choose high-precision filling and sealing machines to ensure packaging quality.
4. Automation control:
PLC control system: Adopting advanced PLC control system to achieve automation control of the entire production line.
Sensors: Install various sensors to monitor real-time parameters such as temperature, pressure, and flow rate, ensuring the stability and consistency of the production process.
Work flow chart
Company Profile
FAQ
1 ) Q: How can we visit your factory?
A: If you come from abroad, air to shanghai airport, then we can pick you up at airport.
2) Q: How do you ensure the quality of your products?
A: Our Company is a state owned enterprise with more than 16 years experience , strict operation policy is performed, advanced processing machines guarangtee the precision of all components, workers with operation license, parts get multiprocessing, transmission& electrical parts are of international famous brand. Series of test and inspection are done in the whole producing state.
3) Q: What payment methods your company accept?
A: We accept most of the payment methods , but mainly accept T/T, L/C at sight .
4) Q: How long is the warranty time for your products?
A: Our officially promised warranty time is 12 months after commissioning .
5) Q: I am new in this field,can you supply us turnkey services?
A: YES.We can supply all the system including Market Analysis/Product Analysis/Location Choice/Processing Flow Design/Equipment Layout Design/Building Design direction/Equipment mode selection/Equipment Manufacturing/Equipment Mounting/Equipment Debugging/Worker Training.
6) Q: What ' s the shipment terms and delivery time of your company?
A: Well, the delivery time depend on the quantity of your order. Usually is 20 days . For some customized machine 30 days is necessary.
7) Q: Can you supply OEM services?
A: Yes,we have our R&D team,and we have more than 400 workers with workshop area 75000 square meters.
8) Q: Do you give any Discount?
A: I will surely try my best to help you get those by the best price and good service at the same time.
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