Tomato Paste Processing
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Brief description:
A plant producing hundreds of tons of fresh tomato every day requires a precise and constant supply of fresh product (raw material).
It is vitally important that the tomato processing line constantly operates at maximum capacity. It is not possible to work at a very reduced capacity or - even worse - intermittently, or every other day. In fact, every time the tomato processing line is shut down, all the machinery must be cleaned, with the subsequent loss of several working hours, wastage of both a great amount of water and a great deal of product contained in the evaporator.
Furthermore, fresh and ripe tomatoes cannot be kept waiting for processing in the store yard at ambient temperatures of over 30°C for more than 24-48 hours, as this will cause an inferior finished product quality and a lower Brix degree.
Hot Break : means that the fresh tomato is chopped when heated, at temperatures ranging from 85 to 100°C
Cold Break : means that the fresh tomato is chopped at lower temperatures, ranging from 65 to 75°C.
The Hot Break product is more viscous and therefore denser, and has an average Bostwick viscosity ranging between 3.5 and 6 centimetres, while the Cold Break product is less viscous, therefore less dense, and normally measures from 9 to 16 Bostwick centimetres in viscosity.
The HB product is usually used for ketchup and different sauces requiring a 28-30° Brix, while the CB is mainly used for triple concentrate paste at 36-38° Brix, packaged in 500 or 1000 gr cans for domestic use.
 Receiving/Sorting |
 Hot break unit |
 Turbo extractor |
 Evaporator |
 Tube in tube sterilizer |
 Aseptic filler |
Turbo refiner |
Turbo refiner |
Evaporator |
Evaporator |
Aseptic Filler-200 L |
Aseptic Filler-1000 L |
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