Tomato Paste Processing Line operations start with one key fact: it takes a lot of tomatoes to make a small amount of paste. Because tomatoes are about 95% water and only 5% solids, concentrating them is essential. For example, the next time you reach for a can of tomato puree, check the label — it likely says “dual concentrate” with around 28% solids (also known as Brix). Therefore, you’ll need approximately 5.6 kg of fresh tomatoes (with 5% sugars) to produce just 1 kg of tomato paste at 28% Brix.
In the Tomato Paste Processing Line, water constantly pumps the tomatoes into a roller elevator, rinses them, and then carries them to the sorting station. At this stage, workers or machines remove any non-tomato materials as well as discoloured, green, or damaged tomatoes. Although manual sorting is common, some facilities use automated equipment to enhance speed and consistency.
The system pumps the ideal tomatoes to the chopper area, where blades chop them into smaller pieces.
The system pre-heats the pulp to 65–75°C for CH processing or to 85–95°C for HB processing.
In a Tomato Paste Processing Line, juice removal is a critical step. First, the pulp—made of fiber, juice, skin, and seeds—is pumped through a removal unit. This unit includes a pulper and a refiner, both large sieves. Next, depending on customer requirements, these sieves allow the pulp to become either coarser or smoother. Moreover, the sieves can adjust the texture to meet specific needs. Typically, 95% of the pulp passes through both sieves. Meanwhile, processors classify the remaining 5%—mostly fiber, seeds, and skin—as waste and transport it to sell as livestock feed.
The system collects the enhanced juice in a sizable holding tank, which then constantly feeds the evaporator.
Evaporation is the most energy-intensive step of the tomato paste process. At this stage, the system extracts water. It concentrates the juice from 5% solids to a thick tomato paste with 28% to 36% solids. The evaporator automatically regulates juice intake and finished concentrate output. The operator only sets the desired Brix value on the control panel.
Most facilities package the completed product using aseptic bags, ensuring it never comes into contact with air before it reaches the customer. The evaporator delivers the concentrate directly to an aseptic container. Then, the system pumps it through the aseptic sterilizer-cooler (also called a flash cooler) to the aseptic filler, which loads it into large, pre-sterilized aseptic hand bags. Once packed, the concentrate remains stable and can last up to two years.
Some facilities choose to bundle their finished product under non-aseptic conditions. After packaging, the process warms the paste to pasteurize it, then monitors it for two weeks before delivering it to the customer.
For more information or to place an order, please feel free to reach out to us. We are happy to provide assistance with bulk orders, distribution inquiries, and any questions you may have.
General Director: Engineer Ibrahim Paski
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📞 Office Phone: +98 11 33 30 4007
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📧 Email: foodkov@yahoo.com
