Tomato Concentrate & Sauce Production Line | Turnkey for 28-38 Brix Export Products

Tomato processing typically follows two distinct pathways: concentrate production from fresh fruit, and sauce/ketchup formulation from concentrate. Our integrated tomato concentrate and sauce production line combines both capabilities in one coordinated system, giving processors the flexibility to produce bulk concentrate for export or finished sauces for retail markets—all from the same equipment foundation.

The concentrate section begins with fresh tomato handling: a bucket elevator lifts fruit into a bubble washing system that uses floating water and air bubbles to remove dirt, sand, and field residues without bruising the fruit. A sorting station—manual or automated—removes green and defective tomatoes before they enter the chopping and preheating stage. Here, processors can select between hot-break (85–95°C) and cold-break (65–75°C) technology, depending on the desired paste characteristics. Hot-break inactivates enzymes rapidly, producing higher viscosity paste ideal for ketchup and sauces, while cold-break preserves fresh flavor and bright red color, preferred for premium and domestic-use pastes.

The pulping and refining stage uses a finisher to separate juice and solids from skins and seeds, achieving extraction rates of 75–85%. The clarified juice then enters a forced-circulation vacuum evaporator, where water is removed under vacuum at controlled temperatures to reach the target Brix—typically 28–30% for hot-break or 36–38% for cold-break products. A tube-in-tube sterilizer ensures commercial sterility, followed by aseptic filling into 220L bags in drums or smaller retail packaging.

The second pathway—sauce and ketchup production—starts from the concentrate. The paste is pumped into formulation tanks where water, sugar, salt, vinegar, spices, and stabilizers are added to achieve target Brix (e.g., 20–24% for ketchup, 12–14% for table sauce). High-shear blending ensures homogeneous texture; a colloid mill can be added for ultra-smooth sauces. The blended product is sterilized via UHT or hot-fill (85–89°C), then filled into bottles, cans, sachets, or pouches. A tunnel pasteurizer or spray cooling tunnel provides secondary sterilization and controlled cooling to ambient temperature, ensuring shelf stability.

All equipment is constructed from food-grade stainless steel, with PLC automation providing recipe storage, real-time monitoring, and fault diagnostics. Our team provides complete project support from layout design through installation and training. Whether your market requires bulk concentrate for industrial buyers or retail-ready sauces with custom formulations, this integrated line delivers consistent quality and operational efficiency.

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