Tomato Ketchup
M&T has the expertise and knowl-edge of manufacturing and setting up plant and machinery for Tomato Processing Plant.
These plants are provided with a series of assembly line machines for blanching, pulping, processing of tomatoes for their puree and their final treatment for making ketchups. Packing lines can be offered depending upon the requirement like Product in glass bottles, Cans, Drums, etc. Manufacturing process involves most modern technology of vacuum evaporation systems.
Vacuum Pan System
vacuum pan for Tomato puree concentration, tomato ketchup, fruit juice concentration, and mango puree concentration.Complete SS304/SS316 construction for optimum performance & best in-industry steam effi-ciency can be modified to be steam or electrically heated. A vacuum evaporator is suitable for concentrating fruit juices and other liquid foods. The equipment should consist of a vacuum pan, vapor separation system, condenser, vacuum pump(water seal with silencer) & other necessary ac cessories, and mountings.
Get A QuoteHeating Kettles
A jacket kettle is composed of a kettle, bracket, worm wheel and worm, etc. The kettle can revolve within 180°, the equipment is used for open con-centration, mainly for decocting and concentration of liquid in industries of the pharmaceutical industry, food industry, chemical industry, light indus-try, etc.
Get A QuoteHot Breaking System
M&T Hot Break & Cold Break System process tomato puree or concen-trates guarantying the pectin enzymatic inactivation in the final product. This process is critical and fundamental in any tomato processing system. The aim is to inactivate the pectin and avoid the syneresis phe-nomenon in the final product Hot Break is recommended for high-viscosity products such as sauces, ketchup, puree, and others. Cold Break is recom-mended for tomato juice and low-viscosity sauces.
Get A QuotePulper Cum Finisher
M&T Hot Break & Cold Break System process tomato puree or concen-trates guarantying the pectin enzymatic inactivation in the final product. This process is critical and fundamental in any tomato processing system. The aim is to inactivate the pectin and avoid the syneresis phe-nomenon in the final product Hot Break is recommended for high-viscosity products such as sauces, ketchup, puree, and others. Cold Break is recom-mended for tomato juice and low-viscosity sauces.
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