Ketchup Production Line

Ketchup Production Line is composed of raw fruit lift system, cleaning system, separate and pick system, crushing system, preheat enzyme destroy system, pulping system, vacuum concentrate system, sterilization system and asepsis big bag filling system.

Live Demonstration of Ketchup Production Line

Characteristics of Ketchup Production Line

1. Tomato sauce solid content is more than 4.0%.

2. After pre-cooking broken to seed’s tomato raw stock quickly heated to 85 ℃ ~ 90 ℃, to reduce the pectin enzyme belong lactobionic acid enzyme activity, free of the pectic substances depreciate degeneration, and reduce the paste viscosity and coating.

3. The enrichment paste must be heated to 90 ℃ ~ 95 ℃ and then canning, container with plastic bags, glass bottles, tin cans and toothpaste form existing shape plastic tube with a plastic cup or toothpaste, tomato sauce as spices to packaging. Immediately after the canning exhaust seal.

Technical Parameters of Ketchup Production Line

Fresh tomato processing (T/day)	5-60
Evaporation form	Double vacuum concentration
Water consumption (T/hour)	1-7.1
Power (KW)	10-83.8
Steam consumption (T/hour)	0.2-1.665
Compressed air consumption (T/hour)	1-66.2
Cooling water consumption (T/hour)	10-125

Notes:

1. The stirring power in the technical parameters of ketchup production line chart is standard configuration. Any specific requirements, please let us know.