Tomato puree
processing machinery
& lines
processing machinery
& lines
The production of tomato puree takes place at the beginning of the season, when the fruit reaches its peak quality. The processing of passata requires the same phases as the other tomato products.
In the case of puree, the Hot Break system is preferred, to bring raw material to a temperature of 95–100°C as quickly as possible. This deactivates the enzymes, ensuring a good viscosity of the product. The heated, grinded material can now pass to the separation phase, which is carried out with a pulper-finisher unit.
The resulting product can be partially concentrated, or kept as is, then mixed with salt solution, basil, and citric acid, if required.
Unlike other tomato products, the packaging of puree often takes place:
In the case of puree, the Hot Break system is preferred, to bring raw material to a temperature of 95–100°C as quickly as possible. This deactivates the enzymes, ensuring a good viscosity of the product. The heated, grinded material can now pass to the separation phase, which is carried out with a pulper-finisher unit.
The resulting product can be partially concentrated, or kept as is, then mixed with salt solution, basil, and citric acid, if required.
Unlike other tomato products, the packaging of puree often takes place:
- with hot-filling for glass, and subsequent pasteurization of the packaged product;
- in aseptic, in the case of briks/cartons.
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