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- Capacity: 0.2-5 T/Hr,
- Single-stage SUS304 stainless steel for the main structure.
- Power: 1.5-11KW
- Italian technology, to remove the seeds and skins and get the raw tomato pulp.
- The screen’s mesh is 0.6 or 0.8 or 1.0mm as per the customer’s requirements.
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- SUS304 stainless steel for the main structure.
- To integrate sachet forming, filling & seaming, and code printing in one machine.
- Speed: approx. 30~45pcs/min for 70gramflat pouch.
- Power: 1.9KW.
- Dimension(L*W*H): 600*700*1200mm.
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- 200Liters volume.
- SUS304 stainless steel structure.
- To store the raw tomato pulp from the pulping machine as buffering.
- Dimension(L*W*H): Φ800*900mm
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- Volume: 1000L-1500L Volume.
- SUS304 Stainless Steel for the main structure.
- Special structure especially for the concentration of fruit paste/puree (viscous product).
- Incorporated Italian technologies together with our own innovation.
- Input: 4.5-5.5% Brix tomato pulp.
- Output: 28-30%Brix tomato paste(100% pure).
- Dimension: 2600*1400*3100mm.
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- Volume: 100Liters
- SUS304 stainless steel structure.
- Tri-layer structure, steam heating or electric heating mode, insulated and jacketed.
- Mounted with agitator, CIP cleaning ball, and breather valve.
- A mixing tank to mix with other ingredients for sauce making, as well to sterilize the product inside by steam heating.
- Dimension(L*W*H): 520*520*900mm
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- Efficiently processes 800kg to 15T per hour with double-screw squeezing technology.
- Equipped with powerful three-phase motors and optional hydraulic stations for stable performance.
- Robust chamber sizes and screw lengths ensure consistent oil extraction across all capacities.
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- Stainless steel anti-skid plate.
- Stainless steel handrails.
- Anti-rust paint-coated carbon steel supporting feet.
- Dimension: 1300*900*1400mm.
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- 200kgs/Hr
- SUS304 stainless steel for the main structure.
- To deactivate the pectin enzyme insides as well as soften the tomato fruits.
- To control the final product’s viscosity by controlling the heating temp.
- Product infeed and output at normal temperatures (cold break at 65-75°C, hot break at 85-100°C).
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