Tomato Paste Concentration System | Multi-Effect Vacuum Evaporator
| Up to 38% Solid Content
Is your current evaporation system consuming too much energy—or
worse, overheating your tomato paste and destroying the deep red
color and natural flavor that consumers demand?
The concentration stage is the heart of any tomato processing line.
It is also where most of your operational costs are incurred—and
where the greatest opportunities for energy savings and quality
preservation lie. A properly designed tomato paste concentration
system can dramatically improve your product quality while cutting
steam consumption per ton of finished product.
How modern multi-effect evaporation works — and why it matters:
In a multi-effect vacuum evaporator, tomato juice is heated under
reduced pressure, allowing water to evaporate at lower temperatures
than atmospheric boiling. The vapor generated in the first effect
becomes the heating medium for the second effect, and so on. This
cascading energy use makes multi-effect systems significantly more
efficient than single-effect designs.
Key technical considerations for your concentration system:
Thermal Protection of Color and Flavor — Tomato lycopene and
volatile flavor compounds are highly sensitive to heat. Advanced
concentration systems maintain high vacuum levels within the
evaporator to keep boiling temperatures low. Some designs
incorporate pre-evaporation units combined with multiple evaporator
lines operating at different concentrations, enabling precise
control over the final product's viscosity and color.
Flexible Concentration Targets — Depending on your end-market
requirements, the system can produce paste at 28–30%, 30–32%, or
36–38% solid content. This flexibility is particularly valuable if
you supply both bulk industrial ingredients (which may require
higher concentration for transport economy) and retail consumer
products (which may need a lighter texture).
Hot-Break vs. Cold-Break Compatibility — The concentration system
must be paired with the correct upstream processing. Hot-break
systems produce higher viscosity paste and are typically used for
ketchup and sauce bases, while cold-break systems yield lower
viscosity with fresher flavor, ideal for juice and reconstituted
products.
CIP/SIP Integration — Tomato paste is highly viscous and prone to
sticking. An integrated Clean-in-Place system ensures that
evaporator surfaces are thoroughly cleaned between batches,
preventing burnt-on deposits that degrade heat transfer efficiency
and pose contamination risks
Technical Specifications
| Product Name | One-stop solution for mango processing line |
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| Fresh Fruit Inlet Capacity | 500kg per hour ~ 25 tons per hour, customized |
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| Raw Material | Fresh mango |
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| End Products | Mango pulp puree, Mango concentrate, Mango sauce, Mango juice,
Mango beverage |
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| Final Product Brix | 14%~20% |
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| Final Package Options | Aseptic bag, Aluminum can, Stand-up pouch, PP container, Plastic
bottle, Glass jar, Gable top carton box, Tetra pack, etc |
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| Machine Material | Food grade SUS304 or SUS316 |
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| Warranty | 12 months after commissioning |
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| Operator Requirement | About 10~12 persons |
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| Voltage | 380V 50Hz/ 110V 60Hz/ 415V 50Hz (adjustable to client's country
standard) |
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| Advantages | Energy-saving, High efficiency, Water-saving, Stable performance |
|---|
Processing Flowchart
FRESH MANGO ⇒ CONVEYOR ⇒ WASHING ⇒ SORTING ⇒ DESTINING ⇒ PREHEATING
⇒ PULPING & REFINING ⇒ CENTRIFUGE ⇒ STERILIZING ⇒ ASEPTIC FILLING ⇒
STORAGE OR BLENDING
Final Products & Packaging Options
Our processing line utilizes fresh mango and mango paste as raw
materials to produce various final products including mango paste,
mango sauce, mango juice, mango powder, diced mango, and dried
mango.
Available packaging formats include aseptic bags, metal cans,
sachets, stand-up pouches, PP containers, glass bottles, PET
bottles, and gable top cartons.
Key Features
- Full-process Integration: Comprehensive mango processing from
pretreatment to bottling of finished products within a single
integrated system
- Safety Assurance: Built with 304/316 stainless steel and FDA/CE
certification for ensuring food safety standards
- Smart and Productive: Precise parameter control via PLC with
adjustable capacity ranging from 500kg/h to 10t/h
- Energy-efficient and Eco-friendly: Low-power configuration to
minimize operational expenses
- Versatile Functionality: Capable of processing mango pulp, various
juices, and vegetable purees
- Complete Support: Tailored design, installation, commissioning,
technical training, and post-sales assistance services
Detailed Process Steps
1. Discharge Platform
Specialized drainage platform with water guns simplifies raw mango
unloading from trucks while providing pre-washing capabilities to
enhance production line efficiency.
2. Elevator
This machine transports fresh mango from outside the building to
inside the processing facility.
3. Washing
Thorough washing of fresh fruits prior to crushing using bubble
washers and brush & spray washers. Optional ultrasonic and ozone
cleaning methods available for enhanced cleaning efficacy.
4. Sorting
Visual inspection by staff after washing to identify defects,
ensuring only high-quality fruits proceed through the production
line.
5. Destoning
Mango remover operates at 1470 r/min, effectively crushing fresh
mango to ensure thorough cleaning of core and skin, maximizing pulp
yield and production efficiency.
6. Preheating
Adjustable temperature pre-heater (45℃ to 85℃) increases juice
yield for subsequent processing while protecting final product
color and taste.
7. Pulper and Refiner
Operating at 1470 r/min, this machine generates centrifugal force
to pass product through screens for refinement. Suitable for
various fruits including passion fruit, tomatoes, peaches,
apricots, mangoes, and apples.
8. Horizontal Spiral Centrifugal
Reduces solids and impurities to ensure mango pulp puree is free
from contaminants and black spots.
9. Sterilizing
Tube-in-tube type sterilizer with adjustable temperature and
retention time for different product requirements. Programmable
control system ensures precise automation.
10. Aseptic Filling
Operates with tube-in-tube sterilizer in closed cycle system.
Vapor-protected filling cavity maintains sterility throughout the
packaging process.
11. Storage or Blending
Final product can be stored as-is or used as raw material for
producing mango sauce or other products.
