Multi Effect Vacuum Forced External Circulation Evaporator By Shanghai Jump Machinery & Technology Co.,ltd,

La description

General production process :
1.Item A).Tomato paste processing line,tomato sauce making line,tomato ketchup production machine,tomato puree processing plant (the raw material from fresh tomatoes)

2.Production section:

Receiving system

Washing system

Elevating system

Sorting system.

Curshing section

Preheating system

Pulping & Refining

Sterilizting section

Vaccum evaporating

Filling system.

Post sterilization 3.MainÂ MachineÂ Description:

1).Bucket Elevator Â	1. Smooth bucket structure against clamping fruits, suitable for tomato, strawberry, apple, pear, apricot, etc. 2. Running stably with low noise, speed adjustable by transducer. 3. Anticorrosive bearings, double sides seal.
2).Air Blowing & Washing Machine Â	1 Used to wash fresh tomato, strawberry, mango, etc. 2 Special design of surfing and bubbling to ensure a through cleaning and lessening the damage to the fruit as well. 3 Suitable for many kinds of fruit or vegetables, such as tomatoes, strawberry, apple,mango,etc.
3.)Peeling, pulping & Refining Monobloc (Pulper) Â	1. The unit can peel, pulp and refine fruits together. 2. The aperture of strainer screen can be adjustable (change) based on customer's requirement. 3. Incorporated Italian technology, high quality stainless steel material in contact with fruitÂ material.
4.)Belt press extractor Â	1. Widely used in extracting and dehydrating of many kinds of acinus, pip fruits, and vegetables. 2. the unit adopt advanced technology, big press and high efficiency, high degree of automatic, easy to operate and maintains. 3. the extraction rate can be get ****5%(based on raw material) 4. low investment and high efficiency
5.)Preheater Â	1. To inactivate enzyme and protect color of paste. 2. Auto temperature control and the out temperature are adjustable. 3. Multi-tubular structure with end cover 4. If the effect of preheat and extinguish enzyme failed or not enough, the product flow return to tube again automatically.
6.)Evaporator Â	1. Adjustable and contrllable direct contact heat treatment units. 2. Shortest possible residence time, presence of a thin film along the entire length of the tubes reduces holdup and residence time. 3. Special design of liquid distribution systems to ensure correct tube coverage. The feed enters at the top of the calandria where a distributor ensures film formation on the inside surface of each tube. 4. The vapor flow is co-current to the liquid and the vapor drag improves the heat transfer. The vapor and the remaining liquid are separated in a cyclone separator.Â 5. Efficient design of separators. 6. Multiple effect arrangement provides steam economy.
7.)Tube in tube sterilizer Â	1. The united is consisted of product receiving tank, superheated water tank, pumps, product dual filter, tubular superheated water generate system, tube in tube heat exchanger, PLC control system, Control cabinet, steam inlet system, valves and sensors, etc. 2. Incorporated Italian technology and conform to Euro-standard 3. Great heat exchange area, low energy consumption and easy maintenance 4. Adopt mirror welding tech and keep the smooth pipe joint 5. Auto backtrack if not enough sterilization 6. CIP and auto SIP available together with aseptic filler 7. Liquid level and temp controlled on real time

5.Product Feature & Our service Tenet:we can help smallholder farmers make more money and smooth out the bumps in their incomes, since tomatoes that would otherwise rot will be used to make aÂ value-add product.
The great thing about tomato paste is that it requires aÂ lot of tomatoes to make. Usually,Â tomatoes contain approximately *5% water and 5% solids/sugars. Next time you reach for that can of tomato puree, check the concentration percentage. Most likely, the label will read "double concentrate" and the product will contain about *8% solid material (also known as Brix). So if you're making paste, you will need 5.6kgs of tomatoes with aÂ 5% sugar content to make 1kg of tomato paste at *8% Brix.

There are two types of tomato paste -Â Hot Break and Cold Break -Â and they are used to make different end products. To make Hot Break (HB) paste, the fresh tomatoes must be heated immediately after chopping to aÂ very high temperature (ranging from *5 to **0Â°C). Cold Break (CB) paste requires the fresh, chopped tomatoes to be heated at aÂ lower temperature (ranging from *5 to *5Â°C). HB paste is usually used for ketchup and different types of tomato sauce requiring aÂ ****0Â° Brix, while CB paste is mainly used for triple concentrate paste at ****8Â° Brix, packaged for domestic use.
Tomato paste processing facilities require aÂ constant supply of fresh tomatoes, and it is vitally important that the tomato processing line constantly operates at maximum capacity. If capacity drops below aÂ certain threshold, or even worse, if paste cannot be made all day every day, then production has to stop completely while all the machinery is cleaned. This can lead to aÂ lot of wastage, both of the fresh tomatoes waiting in trucks outside, and the tomatoes in the facility in various stages of processing.Â
So what exactly has to happen to make tomatoes into paste?Â Â It isn't rocket science! In fact, it turns out that there hasn't been aÂ whole lot of innovation around processing over the past four decades!

Pays:	China
N Â° de modÃ¨le:	skype:nancyjing1985
Prix FOB:	50000 ~ 500000 / Set (Negotiable) Obtenir le dernier prix
LocalitÃ©:	Shanghai,China
Prix de commande minimale:	50000 per Set
Commande minimale:	1 Set
Packaging Detail:	wooden case
Heure de livraison:	within 90days
Capacité de Fournir:	20 Set per Year
Payment Type:	T/T, L/C, Western Union
Groupe de produits :	juice production line