Energy Saving Tomato Paste Production Machinery | Triple Effect Evaporator & Aseptic Bag Filling System

Control Viscosity, Color, and Flavor with Precision Engineering

Tomato paste quality is defined by three things: viscosity (Bostwick measurement), color (a/b ratio), and flavor profile. Each parameter is directly influenced by your processing technology. Our industrial tomato concentrate line gives you precise control over all three, whether you produce high viscosity paste for pizza sauce or thinner puree for juice blending.

Hot Break vs Cold Break – Choose Your Product Outcome

The break temperature you select during crushing determines your final product characteristics. Our hot break system, operating at 90 to 95 degrees Celsius, rapidly inactivates pectinolytic enzymes, preserving natural tomato pectin. The result is high viscosity paste – typically measuring eight to twelve centimeters on the Bostwick scale – ideal for ketchup, barbecue sauce, and thick pasta sauces.

Our cold break system, operating at 60 to 70 degrees Celsius, allows controlled enzyme activity that produces thinner paste with brighter red color and fresher flavor. This product is preferred for tomato juice, drinking tomato products, and reconstituted puree intended for further processing.

Your line can include both configurations with a simple bypass, allowing you to switch between hot break and cold break production without changing equipment.

Triple Effect Falling Film Evaporator – Energy Efficiency by Design

Evaporation is the most energy intensive step in tomato processing. A single effect evaporator consumes approximately one kilogram of steam for every kilogram of water removed. Our triple effect evaporator reduces that ratio to 0.35 to 0.4 kilograms of steam per kilogram of water removed – a sixty to seventy percent reduction in energy cost.

The falling film design also minimizes product residence time, typically thirty to sixty seconds from entering to exiting the evaporator. Short residence time preserves color, reduces cooked flavor development, and prevents thermal degradation of valuable nutrients like lycopene.

Aseptic Filling System – Export Ready Packaging

Our aseptic filling system fills paste into 220 liter steel drums or one thousand liter bag-in-tote containers under sterile conditions. The system includes a steam sterilization loop for filling heads, sterile air overpressure, and automatic bag loading and sealing. Filled product maintains quality for twenty-four months at ambient temperature, eliminating cold chain costs for export shipments.

Complete from Fresh Fruit to Final Drum

Your line includes flume washing with stone trap, color sorting with optical rejection of green or damaged fruit, thermophysical crusher, finisher with interchangeable screens, forced circulation preheater, triple effect evaporator, flash cooler, and aseptic filler. All contact surfaces are SUS316L stainless steel.

Request a Process Flow Diagram

Tell us your target viscosity and Brix, and we will send you a complete process flow diagram with mass balance calculation and steam consumption estimate for your specific requirements.