4000 tons per day Tomato Processing Line Tomato Sauce Production Line For Large Tomato Processing Plants SUS304
Description
Tomato processing line can produce from fresh tomato to different kinds of final product. The most popular is Tomato Sauce Production Line produce from fresh tomato to tomato paste with aseptic bag in drum. That includes: fresh tomato receiving system, washing system, sorting system, extracting system, concentrating system, sterilizing system, and aseptic filling system. Then can get the tomato paste with aseptic bag in drum. And the tomato paste in aseptic bag in drum can be further produced to tomato ketchup, sauces, juice and filled in sachet, stand-up pouch, metal can, PP container, bottle, gable top, etc.
- The capacity for processing fresh tomatoes can be customized, ranging from 60 tons per day to 4000 tons per day.
- Tomatoes can undergo either hot crushing or cold crushing processes based on customer preference.
- The brix level of the final tomato paste can be tailored to meet customer specifications, typically falling within the range of 28-30% or 36-38%.
- The final tomato paste is packaged in aseptic bags within drums. This packaging method ensures a shelf life of up to two years at normal temperatures.
- All materials used are food-grade, with the primary materials being SUS 304 or SUS 316, selected based on specific requirements.
- In addition to aseptic bag filling, we offer alternative packaging options such as metal cans, small sachets, stand-up pouches, and PET/PP containers.
- Waste fruit or vegetables from the production line can be processed into fertilizer for sustainable utilization.
| Raw materials | fresh tomato |
| Final products | Ketchup, tomato sauce |
| Processing capacity | 60 tons/day to 4000 tons/day |
| Packaging materials | Customer selection |
| Volume | Customer selection |
| Final packaging | Plastic buckets, glass bottles, American plastic bags, tins |
| Production | Customized according to customer needs |
Advantages
The Tomato Sauce Production Line from Shanghai Gofun machinery company is running with high effective, water saving, high extracting rate, safety quality control for final product, safety control for operators, etc.
Flowchart
FRESH TOMATO ⇒ CONVEYOR ⇒ WASHING ⇒ SORTING ⇒ CRUSHING ⇒ PREHEATING ⇒ PULPER & REFINER ⇒ EVAPORATING ⇒ STERILIZING ⇒ ASEPTIC FILLING ⇒ STORAGE OR BLENDING
The Tomato Sauce Production Line has been optimized to streamline the labor-intensive task of unloading fresh tomatoes from trucks upon arrival. An innovative discharge platform has been designed for this purpose. This platform, equipped with water guns, efficiently unloads tomatoes from trucks and transports them to the processing line while also serving the function of pre-washing the fresh tomatoes before processing begins.
Key Components of the Tomato Sauce Production Line:
1. Discharge Platform with Water Guns:
The discharge platform, integrated with water guns, efficiently unloads tomatoes from trucks and conveys them to the processing line. It also facilitates the pre-washing of fresh tomatoes.
2. Elevator/Conveyor System:
This system plays a crucial role in transferring fresh tomatoes from the exterior of the facility to the indoor processing area.
3. Washing:
Thorough washing of fresh tomatoes before crushing is essential. Bubble washing and spray washing machines are utilized for this purpose. Additional washing stages can be incorporated for stricter cleaning standards, with techniques like ultrasonic and ozone cleaning for enhanced efficacy.
4. Sorting:
Following the washing process, manual visual inspection is carried out to identify and eliminate any defective tomatoes.
5. Crushing:
The crusher operates at 1470 r/min, ensuring complete crushing of fresh tomatoes.
6. Preheating:
The pre-heater raises the product's temperature post-crushing, typically adjustable between 45°C to 85°C. This step enhances juice extraction rates and preserves the color and flavor of the final tomato paste.
7. Pulper and Refiner:
Operating at 1470 r/min, these machines use centrifugal force and screens to refine the product. A double-stage setup with varying screen sizes is commonly employed.
8. Evaporation:
A Forced Circulation Vacuum Evaporator concentrates the tomato paste under vacuum and low temperatures to retain taste and nutrients, resulting in paste with brix levels of 28-30 and 36-38.
9. Sterilization:
Tube-in-tube type sterilizers are used to sterilize the tomato paste. The temperature and holding time are adjustable, typically heating the paste to around 115°C for 30 seconds before rapid cooling to preserve taste and nutrients.
10. Aseptic Filling:
An aseptic filling machine operates within a closed cycle system with the sterilizer, ensuring an aseptic environment utilizing steam for cavity sterilization.
11. Storage or Blending:
The processed tomato paste can be stored for future use or directed towards blending processes as required.
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