tomato paste processing machinery/tomato paste equipment

2.Product Description:
Tomato sauce processing facilities require a constant supply of fresh tomatoes, and it is vitally important that the tomato processing line constantly operates at maximum capacity. If capacity drops below a certain threshold, or even worse, if paste cannot be made all day every day, then production has to stop completely while all the machinery is cleaned. This can lead to a lot of wastage, both of the fresh tomatoes waiting in trucks outside, and the tomatoes in the facility in various stages of processing.
So what exactly has to happen to make tomatoes into paste? It isn\'t rocket science! Look at it here:

Receiving: Fresh tomatoes arrive at the plant in trucks, which are directed to the offloading area. An operator, using a special tube or boom, pipes a vast quantity of water into the truck, so that the tomatoes can flow out from the special opening at the rear of the trailer. Using water allows the tomatoes move into the collection channel without being damaged.

Sorting: More water is continuously pumped into the collection channel. This water carries the tomatoes into the roller elevator, rinses them, and conveys them to the sorting station. At the sorting station, staff remove material other than tomatoes (MOT), as well as the green, damaged and discolored tomatoes. These are placed on a reject conveyor and then collected in a storage unit to be taken away. In some facilities, the sorting process is automated

Chopping: The tomatoes suitable for processing are pumped to the chopping station where they are chopped.

Cold or Hot Break: The pulp is pre-heated to 65-75°C for Cold Break processing or to 85-95°C for Hot Break processing.

Juice Extraction: The pulp (consisting of fiber, juice, skin and seeds) is then pumped through an extraction unit composed of a pulper and a refiner - these are essentially large sieves. Based on customer requirements, these mesh screens will allow more or less solid material to pass through, to make a coarser or smoother product, respectively.
Typically, 95% of the pulp makes it through both screens. The remaining 5%, comprised of fiber, skin and seeds, considered waste and is transported out of the facility to be sold as cattle feed.

Holding Tank: At this point the refined juice is collected in a large holding tank, which constantly feeds the evaporator.

Evaporation: Evaporation is the most energy-intensive step of the whole process - this is where the water is extracted, and the juice that is still only 5% solid becomes 28% to 36% concentrated tomato paste. The evaporator automatically regulates juice intake and finished concentrate output; the operator only has to set the Brix value on the evaporator\'s control panel to determine the level of concentration.
As the juice inside the evaporator passes through different stages, its concentration gradually increases until the required density is obtained in the final "finisher" stage. The entire concentration/evaporation process takes place under vacuum conditions, at temperatures significantly below 100°C.

Aseptic Filling: Most facilities package the finished product using aseptic bags, so that the product in the evaporator never comes into contact with air until it reaches the customer. The concentrate is sent from the evaporator directly to an aseptic tank - it is then pumped at high pressure through the aseptic sterilizer-cooler (also called a flash cooler) to the aseptic filler, where it is filled into large, pre-sterilized aseptic bags. Once packaged, the concentrate can be kept up to 24 months.
Some facilities choose to package their finished product under non-aseptic conditions. This paste must go through an additional step after packaging - it is heated to pasteurize the paste, and then kept under observation for 14 days before being released to the customer.

3.Company Overview:
Shanghai JUMP Machinery&Technology Co., Ltd have made brilliant achievements in fruit& vegetable beverage equipment, such as:
1. Juice production line for orange juice, grape juice, jujube juice, coconut drink/coconut milk, pomegranate juice, watermelon juice, cranberry juice, peach juice, cantaloupe juice, papaya juice, sea buckthorn juice, orange juice, strawberry juice, mulberry juice, pineapple juice, kiwi juice, wolf berry juice, mango juice, sea buck thorn juice, exotic fruit juice, carrot juice, corn juice, guava juice, cranberry juice, blueberry juice, RRTJ, loquat juice and other juice drinks dilution filling production line
2. Can food production line for canned Peach, canned mushrooms, canned chili sauce, paste, canned arbutus, canned oranges, apples, canned pears, canned pineapple, canned green beans, canned bamboo shoots, canned cucumbers, canned carrots, canned tomato paste, canned cherries, canned cherry
3. Sauce production line for mango sauce, strawberry sauce, cranberry sauce, canned hawthorn sauce etc.
We grasped proficient technology and advanced biological enzyme technology, successfully applied in more than 120 domestic and foreign jam &juice production lines and we has helped client gain excellent products and good economic benefits.

Shanghai Jump company professional keeping leadership position in fruit juice & frui jam processing line and machinery. We also have made brilliant achievements in other fruit& vegetable beverage equipments, such as:

1. Smooth bucket structure against clamping fruits, suitable for tomato, strawberry, apple, pear, apricot, etc.
2. Running stably with low noise, speed adjustable by transducer.
3. Anticorrosive bearings, double sides seal.

1 Used to wash fresh tomato, strawberry, mango, etc.
2 Special design of surfing and bubbling to ensure a through cleaning and lessening the damage to the fruit as well.
3 Suitable for many kinds of fruit or vegetables, such as tomatoes, strawberry, apple,mango,etc.

1. The unit can peel, pulp and refine fruits together.
2. The aperture of strainer screen can be adjustable (change) based on customer\'s requirement.
3. Incorporated Italian technology, high quality stainless steel material in contact with fruit material.

1. Widely used in extracting and dehydrating of many kinds of acinus, pip fruits, and vegetables.
2. the unit adopt advanced technology, big press and high efficiency, high degree of automatic, easy to operate and maintains.
3. the extraction rate can be get 75-85%(based on raw material)
4. low investment and high efficiency

1. To inactivate enzyme and protect color of paste.
2. Auto temperature control and the out temperature are adjustable.
3. Multi-tubular structure with end cover
4. If the effect of preheat and extinguish enzyme failed or not enough, the product flow return to tube again automatically.

1. Adjustable and contrllable direct contact heat treatment units.
2. Shortest possible residence time, presence of a thin film along the entire length of the tubes reduces holdup and residence time.
3. Special design of liquid distribution systems to ensure correct tube coverage. The feed enters at the top of the calandria where a distributor ensures film formation on the inside surface of each tube.
4. The vapor flow is co-current to the liquid and the vapor drag improves the heat transfer. The vapor and the remaining liquid are separated in a cyclone separator. 
5. Efficient design of separators.
6. Multiple effect arrangement provides steam economy.

1. The united is consisted of product receiving tank, superheated water tank, pumps, product dual filter, tubular superheated water generate system, tube in tube heat exchanger, PLC control system, Control cabinet, steam inlet system, valves and sensors, etc.
2. Incorporated Italian technology and conform to Euro-standard
3. Great heat exchange area, low energy consumption and easy maintenance
4. Adopt mirror welding tech and keep the smooth pipe joint
5. Auto backtrack if not enough sterilization
6. CIP and auto SIP available together with aseptic filler
7. Liquid level and temp controlled on real time