Main machines and production steps of tomato paste production line

The ketchup production line is a complex system that typically includes the following major machines and steps:

Receiving and unloading stage: Fresh tomatoes are unloaded from transport vehicles via unloading platforms and sent to the processing line.
Washing and sorting: Fresh tomatoes are thoroughly washed, usually using foam washing and spray cleaning equipment, and then manually visually inspected to remove any sub-standard tomatoes.
Preheating: The washed tomatoes are preheated, peeled, and the temperature is increased to increase the juice extraction rate and maintain the color and flavor of the final ketchup.
Crushing: The washed tomatoes are fed into the crusher to ensure complete crushing.
Juicing and refining: Juicing and refining are performed using centrifugal force and screens, usually in a two-stage configuration.
Evaporation: Tomatoes are concentrated into ketchup through a vacuum evaporator to retain flavor and nutrients.
Sterilization: The ketchup is sterilized using a tubular sterilizer to ensure product safety and extend shelf life.
Filling: The ketchup is filled into packaging containers using an aseptic filler to ensure the sterility of the product.
Packaging: The final ketchup product can be packaged in different forms, such as glass bottles, plastic bottles, tin cans, etc., to meet market demand.
These are the common steps and components in the ketchup production line. The specific production line design will be adjusted and customized according to production needs and technical requirements.