In this article I want to explain how tomato processed products are made. We are a prominent and leading manufacturer whose products include tomato processing plant, tomato puree processing plant, tomato paste processing machinery, tomato processing plant, tomato ketchup processing machinery, tomato ketchup processing plant, and pepper & onion tomato seasoning processing plant. 
Establishment of a Plant for the Production of Tomato Puree and Ketchup: Tomatoes are unloaded and washed in a continuous fashion inside the tomato unloading and washing unit. After that, the Tomato will be transferred to the washing unit, which is equipped with both water jets and air jets for the washing process. Utilizing a concrete washing tank allows for the manual washing operation to also be carried out for processing on a smaller scale. The tomatoes that have been washed are then transferred to a sorting table. At this table, any tomatoes that are damaged or rotten and will not be accepted further along the line are removed manually from the sorting table. The tomatoes, after having been washed and graded, are then transferred to the fruit crusher, where they will be crushed to form the slurry. This slurry is put straight into the "Hot / Cold Break System," where it is heated to temperatures between 65 and 700 degrees Celsius, or 950 degrees Celsius in the hot break system, in order to deactivate the enzymes. 
Following this step, the slurry is transferred to the Pulper through the use of an appropriate pump in order to separate the pulp from the waste. Collecting the tomato seed, skin, and waste in a hopper before discharging it through a screw conveyor is the next step after separating these components. The obtained substance is referred to as puree. In order to maintain the organoleptic qualities of the tomato, the refined tomato juice that was produced by the Pulper cum finisher is sent to the double effect vacuum evaporator. Here, the juice is concentrated by boiling it at a low temperature while the vacuum is maintained. This refined juice is then fed into a double-jacketed steam kettle in order to perform batch-type processing on a small scale. After coming out of the evaporator and the kettle, the final concentrated tomato puree at 14 Brix or tomato paste at 30 Brix would be put through a tubular pasteurizer before being cooled at 45-500C and filled into drums. 
Ketchup, sauces, and purees made from tomatoes: During the off-season, tomato ketchup is often manufactured using pre-existing tomato paste or puree; however, it is occasionally manufactured on-line using fresh tomatoes. Tomato paste with a cold break type of 30°Brix and tomato puree with a hot break type of 14°Brix are now being removed from their respective 50L and 200L drums and unloaded into the puree unloading tank. After that, a lobe pump is used to pump it at the desired feed rate into formulation tanks, where it is subsequently used to prepare tomato ketchup. In order to get the desired consistency, a quantity of potable and/or filtered water is being added. Other ingredients required by the formulation are first manufactured independently in their own tanks, and then they are brought into the formulation tanks to ensure an even mixture. The quantities of things like sugar syrup, vinegar, and salt that need to go into the formulation tank are determined by the recipe and then measured out. After that, according to the recipe, combine the mixture once more before adding the spices and essential oils. Recirculating the product ensures that it is thoroughly mixed each time it is used. Tomato ketchup requires a lot of different ingredients, all of which need to be well mixed together. An agitator is used to ensure continuous agitation. The finished combination (ketchup) that has been prepared can now be run through a high pressure homogenize to tubular heat exchanger - Pasteurizer in order to pasteurize it at temperatures ranging from 90 to 950 degrees Celsius. 
Commercial tomato paste
We are able to set up a tomato commercial processing plant on a fixed basis, which will involve the processing of fresh tomatoes in order to produce tomato puree/ketchup, tomato concentrate, and tomato paste. The following subdivisions make up the plant: RECEPTION SECTION: The fruit washing and grading section would then be given the fresh tomatoes that were received at the section for reception. Tomatoes coming from reception will be washed in the washing section in order to clean the fruit skin and remove any foreign matter or dirt that may be on the surface. Tomatoes that had been washed would be placed on a conveyor that was used for inspection and sorting, and any imperfect or unsuitable tomatoes would be removed by hand. The primary pieces of machinery include an infeed conveyor, a tomato washer, and a sorting table. PROCESSING AND JUICE EXTRACTION SECTION: The fruit juice extraction and processing unit would receive washed and graded tomatoes before continuing their work. The juice will be extracted from fresh tomatoes using a system designed specifically for that purpose. After being removed by the extraction machine, the fruit's outer peel, seeds, and fiber would be thrown away by hand. In order to prevent the quality from deteriorating further, the juice that has been extracted is heated. Once more, the pulp is finely ground in the Pulper cum finisher in order to obtain finished juice. This juice will undergo additional processing to become juice concentrate, which will concentrate it to a Brix level of 12 for tomato puree, 14 for tomato ketchup, or 28-30 for tomato paste. The primary pieces of equipment include a tomato juice extractor, a receiving tank, a transfer pump, a pulp preheater (a shell tube heat exchanger), a pulpper and finisher, a receiving tank, a transfer pump, a balance tank, and a storage tank for the pulp. 
EVAPORATION SECTION: In the part devoted to concentration, tomato juice beginning with 5 brix would be subjected to several effect vacuum evaporators in order to be concentrated to 12, 14, or 30 brix. The evaporation plant will be of the rising film type and will have two effects. In order to make paste, this juice is evaporated until it reaches a concentration of 30 brix. When it reaches this level of concentration, juice transforms into paste. After that, the concentrated paste is mixed and put through the pasteurization process. The paste that has been pasteurized is then moved into a storage tank for paste. 
The following are the primary pieces of apparatus: one effect scrapped surface evaporator for tomato paste Evaporator with Two Effects of Forced Circulation and a Vacuum - (Balance Tank, Graduated Flow Control Valve, Feed pump, Calandria, Vapour Separator, Condenser, Concentrate Recirculation Pump, Concentrate discharge Pump, Condensate Pump, Vacuum Pump, Vapour Duct, SS Pipes and Fittings, Seal Water Tank, Steam Supply System, Service Water Line, Control panel),PACKING SECTION: Glass Bottle Packing For Tomato Puree/Ketch-Up - (Rotary Bottle Washing Machines, Inspection Conveyor (Semi-Automatic), Twin/Four Head Liquid Filling Machine for Ketch-up, Bottle Crowning and Sealing Machines (Automatic), Labeling Machine) PACKING SECTION: Glass Jar Packing For Tomato Puree/Ketch-Up - (Rotary Bottle Washing Machine (Automatic) Can Packing for Paste and Concentrate - (Hot Filling Screw Pump, Can Body Reformer, Can Flanger, Can Bottom Seamer, Semi-Automatic Filling Machine, Can Top Seamer (Stationary Type), Lid Embossing Machine, Vacuum Tester, Canning Retorts, Steam Lines, Can Conveyor, Sticker Labeling Machine, Labeling Table) Steam Boiler with Water softener, Cooling Tower, pump pipework, Air compressor, Effluent Treatment Plant, Boiler Chimney, and All Service Pipelines Make Up the Utility Section.