Turn fresh harvests into shelf-ready jars — this ketchup production line runs the full path from washed tomatoes to aseptic-filled paste, crafted for fruit and vegetable processing plants that want industrial certainty in every batch.

✔️ Full production line: bubble washing, crushing, cold-break / hot-break preheating, pulping and refining, vacuum evaporation, tube-in-tube sterilization and aseptic filling
✔️ 10–2000 tons per day of fresh tomatoes, adjustable Brix levels 28%–38%
✔️ Food-grade SUS304 / 316L stainless steel meeting Euro-standard regulations, low-temp vacuum evaporation preserving flavor, color and nutrients
✔️ PLC control from Siemens, Schneider and Danfoss for reliable automation
✔️ Optional aseptic bag (5–1000L), cans, jars, bottles and pouches filling — preserves shelf life without preservatives

Perfect for tomato processing plants and fruit-vegetable facilities producing paste, sauce and ketchup at industrial scale.

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SPECIFICATIONS

Certification: CE

Condition: New

MOQ: 1 set

Mechanical Test Report: Available

Packaging: Wooden box

Power (W): 27.8 kW

Product Name: Ketchup production line

Provide After-Sales Services: Video technical support

Related Machines: Fruit and vegetable washing machine

Size (L × W × H): Depending on capacity

Video Factory Inspection: Available

Warranty Period: 1 year

Application: Fruit and vegetable processing plants

Core Component: Motor for vegetable and fruit processing unit

Function: Make paste

Type: Fruit and vegetable processing equipment

Weight: 2000 KG

Details

Raw material: Fresh tomato; Processing capacity: 10–2000 tons per day; End products: Tomato paste concentrate, sauce, ketchup, mix; Product Brix/consistency: 28~30 %, 36~38 %, 20~22 % (customizable); End packaging: Aseptic bag, metal can, plastic bottle, glass jar, pouchbag, sachet, PP container, and similar.

• 1. Bubble washing machine: gentle impurity removal by circulating water and air bubbles with optional spray rinse; continuous water circulation saves water without compromising quality.
• 2. Crushing machine: stainless steel build with adjustable blades for different fruit sizes, high throughput with low energy use.
• 3. Tubular pre-heater (cold break): heats pulp to 60–75 °C to inactivate enzymes while keeping fresh color and flavor; precise temperature control preserves viscosity.
• 4. Tubular pre-heater (hot break): rapidly heats pulp to ≥85 °C to fully deactivate enzymes for thicker viscosity, stable processing and enhanced lycopene extraction.
• 5. Pulping and refining machine: double-stage pulping with adjustable sieves separates skins and seeds for smooth puree with minimal residue; easy to clean and high-yield.
• 6. Vacuum evaporation machine: low-temp multi-effect concentration preserving flavor and nutrients; continuous, energy-efficient operation with modular expansion.
• 7. Tube-in-tube sterilizer: indirect heating with automatic CIP/SIP cleaning and PLC control for reliable sterilization and hygiene.
• 8. Aseptic filler: fills sterilized paste into aseptic bags (5–1000 L) under sterile conditions; steam-sterilized valves and chambers enable stable high-speed filling.