Tomato Paste Processing Line – Concentrate for Industrial & Export Use

The Tomato Paste Processing Line is an industrial-scale system engineered for producing high-concentration tomato paste intended for further manufacturing into ketchup, pizza sauce, soup bases, and ready meals. This line is designed for tomato processors supplying B2B customers such as food manufacturers, export traders, and institutional kitchens who require paste with 28 to 38 degrees Brix or even higher concentrations up to 42 degrees Brix.

Raw Material Preparation

The process begins with fresh, ripe tomatoes arriving at the reception hopper. An elevator feeds the tomatoes into a rotary washer equipped with high-pressure water sprays and a paddle agitator to remove dirt, insects, and surface residues. After washing, an inspection conveyor allows manual sorting to reject damaged or green tomatoes. A final rinse ensures all foreign matter is eliminated before crushing.

Hot Break or Cold Break Options

This line offers both hot break and cold break processing methods. The hot break method heats tomatoes rapidly to 90 to 95 degrees Celsius immediately after crushing, inactivating pectinolytic enzymes that would otherwise degrade natural pectin. This results in higher viscosity paste ideal for ketchup and pizza sauces. The cold break method uses lower temperatures around 60 to 65 degrees Celsius, producing thinner paste with fresher flavor suitable for juice blending. Customers can choose either configuration or a dual-mode system.

Extraction and Refining

After heating, the crushed tomatoes pass through a twin-stage finisher. The first stage uses a 1.5 millimeter screen to remove coarse materials such as skins and seeds. The second stage employs a 0.8 millimeter screen for finer texture, producing a homogeneous tomato pulp. The extracted pulp is then directed to the evaporation section.