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Good Quality Tomato Paste/Sauce/Ketchup Making Machine Processing Line

US$20,000.00-1,000,000.00 1 Set (MOQ)

Basic Info.

Model NO.
STB-TOM
Customized
Customized
Certification
CE, ISO9001
Power Source
Electric
Automatic Grade
Semi-Automatic
Name
Tomato Sauce Production Line
Raw Material
Concentrated Tomato Paste
Final Product
Tomato Sauce / Tomato Ketchup
Final Product 2
Tomato Puree and Jam/ Tomato Juice
Transport Package
Wooden Case
Specification
can be customized
Trademark
STB
Origin
Shanghai
HS Code
8438200000
Production Capacity
20set/Year

Product Description

1.Vacuum mixer: Ingredients mixing
2. Buffer Tank: Buffering after mixing
3. Homogenizer: Produxts homogenized
4. CIP cleaning system
5.Buffer tank: Buffering after homogenizer
6.Scraper heat exchanger: Heating
7. Holding line: Sterilization and starch gelatinization
8. Scraper heat exchanger: Cooling to 25ÂșC
9. Pre-filling tank
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Sauce production
Ketchup,mayonnaise,salad dressing,custard,non-dairy creamer,coconut cream etc. are much important for our life which take better taste of foods.
Due to semi-solid status, sauce is not easy to handle during process, especially during sterilization.
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CCP Of Quality:
Formula
Mixing&emulsifying process
Oranoleptic index: color,viscosity,flavor
Physicochemical index: fat,protein,PH,salinity,acidity,denseness,density,brix
Microbiology index: process design,SOP,online quality control,microbiological detection
Storage&transporation: temperature,humidity,light etc.
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Quality defect analysis:
Products seperate: emulsifying process not good, emulsifying structure not stable
Color change: too much oxygen involved in, fat oxidized
Taste: emulsifying not enough, incorrect thickener, low oil content
Unpleasant smell: overcooked,untreated metal ion
Microbiology out of limit: formula or processing defect, disabled microbiology control
Poor bake performance: formula defects, incorrect emulsifier and thickener
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Solutions:
Our Vacuum mixer could used for pre-mixing tank which equipped bottom high shear mixer and agitator to get fully emulsified and homogenized sauce, dead corner free, no air bubble in final products.
All processing could be controlled automatically.
Scraper heat exchange used for sterilization and cooling after that, 100% sterilization guarantee to ensure products taste and shelf life.

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