The fruit juice production line is the key equipment for processing fresh fruits into juice, including all links from fruit pretreatment to filling finished products. It can process various fresh fruits (such as mango, apple, orange, pineapple, grape, pomegranate, etc.) into juice quickly, efficiently and hygienically. Through the automated processing flow, the juice manufacturing plant not only improves production efficiency, but also ensures stable product quality and food safety.
However, different types of fruits have different physical properties and structures, so the equipment and processes used in the processing process will also be different. For example:
- Citrus fruits: usually need to be peeled, deseeded, crushed and then squeezed.
- Berries: such as mangoes and guavas need to be pulped.
- Drupes (such as peaches and plums): need to be pitted first, then crushed and juiced.
- Hard fruits such as apples and pears: usually crushing + squeezing is used to extract juice.
Therefore, the fruit juice production line is highly flexible and customizable, and the process combination and equipment configuration can be adjusted according to the specific raw materials.
The fruit juice production line is generally composed of the following core equipment:
The cleaning machine is used to remove mud, impurities and pesticide residues on the surface of the fruit. Commonly used ones include bubble cleaning machines, brush cleaning machines, etc., and the appropriate model can be selected according to the characteristics of the raw materials.
2. Crusher/pulper
Crush the whole fruit into small pieces or pulp to prepare for subsequent juicing or pulping. Especially suitable for mango, pineapple, tomato, etc.
3. Juicer
Juicing is the most critical link in the fruit juice production. There are many types of juicers, such as:
Belt juicer (suitable for hard fruits such as apples and pears)
Spiral juicer (suitable for oranges, grapes, etc.)
Pulping and filtering machine (suitable for berries, mangoes, kiwis, etc.)
4. Degasser
After the juice is squeezed, it needs to be degassed to remove oxygen from the juice, extend the shelf life and avoid oxidation and discoloration.
5. Sterilizer
Pasteurization equipment can effectively kill bacteria and enzymes to ensure the safety and stability of the juice.
Aseptically fills the sterilized juice. It can be configured with glass bottles, plastic bottles, Tetra Pak and other filling forms.
7. Labeling and packaging equipment
Label and pack the final product to improve the degree of commercialization and transportation convenience.
Features of Juice Manufacturing Plant:
- High degree of automation: save labor costs and improve production efficiency.
- High hygiene standards: food-grade stainless steel, in line with GMP and HACCP standards.
- Customizable design: can be customized according to the customer’s raw material type, production capacity requirements and budget.
- Flexible production capacity: can provide production capacity options ranging from 500kg/h to 5 tons/h.
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