Tomato processing equipment
Fresh tomatoes, purchased bulk paste and an existing downstream process call for different equipment. Choose the production scope that fits your incoming material and finished product.
Build the line around the tomato harvest, the paste specification and the required bulk pack. The fresh-fruit section prepares a screened pulp; the evaporator removes water; the thermal and filling section establishes the final product and package process. Each section has a different capacity basis.
Explore this production scope →Start with purchased aseptic tomato paste when the product is a formulated ketchup or sauce. This route combines paste handling, ingredient preparation, controlled mixing and the chosen finishing and packaging operations. It does not require a fresh-tomato intake or an evaporator simply because tomato is the main ingredient.
Explore this production scope →A puree preparation section is a practical purchase when blending, final heating or packaging already exists downstream. Its job is to receive prepared fresh material and deliver screened puree with a defined texture, temperature and flow condition at the transfer interface.
Explore this production scope →Make the next connection
Discuss the feed material, the product and the machines you need for the next stage.
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