Banana Processing Line
The EasyReal Banana Processing Line converts fresh, ripe, or green bananas into multiple shelf-stable product forms. We provide a turnkey setup that integrates raw material handling, ripening (optional), washing, peeling, slicing, pulping, enzyme inactivation, drying, sterilization, fermentation, and final packing.
Our design ensures minimal oxidation, gentle handling, and efficient solid-liquid separation—crucial for banana's sticky, high-sugar characteristics. Every stage uses food-grade stainless steel and hygienic pipe systems.
You can build configurations for:
● Banana puree or pulp: pulping + preheating + refining + aseptic filling
● Banana powder: includes drying (spray/freeze) and milling
● Banana chips: slicing, frying or baking, seasoning, packing
● Banana juice: crushing, filtration, pasteurization, bottling
● Banana wine: mashing, yeast dosing, fermentation, filtration, bottling
The banana wine module uses closed fermenters, controlled temperature, and low-speed agitation to achieve consistent alcohol content and flavor. Whether you're entering juice, snack, baby food, or craft alcohol markets, EasyReal systems deliver efficiency and product safety.
Banana is a versatile fruit with huge global demand, making it suitable for a wide variety of finished products across different markets. Our banana processing line serves both traditional food sectors and emerging segments like craft beverages.
Target industries include:
● Baby Food: Banana puree’s smooth texture and natural sweetness make it ideal for infant nutrition.
● Snack Manufacturers: Banana chips are popular in retail, especially as a gluten-free, natural snack.
● Health Beverage Brands: Banana juice adds fiber and energy to smoothies and sports drinks.
● Bakeries and Instant Food: Banana powder is used in cake premixes, cereal blends, and dry dairy mixes.
● Craft Alcohol Producers: Banana wine is gaining ground in Africa, Southeast Asia, and Central America as a low-cost fermented drink with good margins.
● NGO and Local Projects: Banana wine production empowers rural micro-enterprises and adds value to surplus bananas.
Whether serving mass-market juice chains or village-based fermentation projects, EasyReal systems help you create products with lasting market value.
Banana’s structure makes it one of the most challenging fruits to process industrially. It has:
● High sugar and low acid content, making it prone to microbial spoilage
● Sticky and viscous pulp, which can clog machinery
● Latex and fiber residues, especially in the peel
● Fast enzymatic browning when exposed to air
These characteristics require:
● Oxygen-controlled feeding and pulping systems
● Special banana-specific pulpers with anti-clogging design
● Blanching or enzyme-kill modules to prevent browning
● Strong filtration to remove fibers for wine and juice
● Dryers with controlled low-temperature curves to retain flavor in powder
Banana wine processing adds additional needs:
● Clean and anaerobic fermentation tanks
● Temperature control (20–28°C) for stable alcohol conversion
● Efficient clarification systems to ensure clear, stable wine
Our line solves these challenges with tailored machines for each step, from raw fruit to finished product.
Each banana product type needs a unique process setup. EasyReal helps you configure the right line for your output goals:
● Banana puree line: Washing → Peeling → Pulping → Preheating → Refining → Aseptic Filling
● Banana juice line: Crushing → Enzyme treatment → Filtration → Pasteurization → Bottling
● Banana powder line: Pulping → Drying (spray/freeze) → Milling → Packaging
● Banana chips line: Peeling → Slicing → Frying/Baking → Seasoning → Pouch Packing
● Banana wine line: Peeling → Mashing → Yeast Dosing → Fermentation (3–5 days) → Filtration → Bottling
You can choose packaging formats such as:
● Aseptic bags for puree
● PET or glass bottles for juice and wine
● Sachets, jars, or cans for powder and chips
From 500 kg/h pilot plants to 10+ TPH commercial lines, EasyReal designs systems to match your target market and investment scale.
Choosing the right banana line starts with understanding your end product and production goals.
Step 1: Define Your Final Product
● Pulp or puree: Use pulping + sterilizing + aseptic filler
● Powder: Add spray dryer and grinder
● Juice: Add press, filtration, and bottling
● Chips: Add slicers, fryers, and seasoning units
● Wine: Add mashers, fermenters, and bottlers
Step 2: Set Your Capacity
● 500–1000 kg/h: Ideal for R&D or community production
● 2–5 tons/h: Suitable for medium-scale juice or chip factories
● 10+ tons/h: Suited for large puree exporters or wine bottling plants
Step 3: Pick Your Packaging
● Puree in 220L aseptic drums
● Powder in 500g or 1kg sachets
● Chips in nitrogen-filled pouches
● Wine in 330ml–750ml glass bottles or aluminum pouches
Let EasyReal help you build a cost-effective line with low energy consumption and strong local service support.
Our banana processing line supports multiple flow routes. Here are four main pathways:
Banana Puree Line:
Reception → Washing → Peeling → Pulping → Preheating → Refining → Sterilization → Aseptic Filling
Banana Powder Line:
Reception → Washing → Peeling → Pulping → Enzyme Inactivation → Spray/Frozen Drying → Milling → Packing
Banana Chips Line:
Reception → Peeling → Slicing → Frying or Baking → Seasoning → Pouch Packing
Banana Wine Line:
Reception → Peeling → Mashing → Yeast Dosing → Fermentation (3–5 days) → Coarse Filtration → Stabilization → Fine Filtration → Pasteurization (optional) → Bottling
All lines share core hygiene features: closed pipelines, CIP ports, 304/316L stainless steel build, and PLC touchscreen control. We can combine lines in hybrid factories to process seasonal banana surpluses into both food and beverage products.
Banana Peeling Machine
This machine removes banana skins quickly and cleanly. It uses a rotating drum or manual-assisted design based on capacity. Food-grade rollers separate peel from pulp with minimal damage. Anti-latex spray nozzles keep the chamber clean. Compared to hand peeling, it reduces labor by 80% and boosts output consistency.
Banana Pulping & Refining Machine
Our banana pulper features a special rotor-stator gap that handles soft, sticky pulp. The double-stage refining model removes fiber, seeds, and latex residues. The machine has mesh sizes from 0.5–1.5 mm for adjustable texture. It ensures smooth, flowable puree suitable for puree, powder, and juice lines.
Jacketed Preheater
This unit gently heats banana puree to 85–95°C. It inactivates browning enzymes and reduces microbial load. It uses a tube-in-tube structure with water or steam jacket. The temperature is controlled via PLC. It prepares the pulp for sterilization, drying, or fermentation, depending on the final product.
Centrifuge (for Juice Clarification or Wine Polishing)
This high-speed decanter or disc centrifuge separates fine solids from banana juice or fermented wine. It uses centrifugal force up to 4000–6000 rpm to remove suspended particles and yeast residues. The machine has automatic sludge discharge and vibration balancing for stable operation. It improves the clarity, shelf life, and filtration load of banana beverages. It's essential in wine clarification after fermentation.
Forced Circulation Evaporator (for Banana Concentrate)
This evaporator reduces water content from banana juice or puree to produce concentrates. It uses a forced circulation loop with high-speed pump and external heat exchanger. The system operates under vacuum to preserve aroma and nutrients. Evaporation temperature ranges from 60–85°C. Compared to falling-film evaporators, this model handles high-viscosity banana feed without fouling, making it ideal for thick puree or syrup applications.
Sterilizer (Tube-in-Tube or DSI Type)
The sterilizer heats banana puree or juice to 90–135°C for microbial control. Tube-in-tube models provide gentle indirect heating, while DSI (Direct Steam Injection) systems deliver fast thermal treatment in seconds. Both systems are paired with holding tubes and flash coolers. The sterilizer ensures food safety and extends shelf life without flavor loss. It matches downstream aseptic fillers and meets FDA and CE requirements.
Spray Dryer or Freeze Dryer
For banana powder, we provide two drying options. The spray dryer uses a centrifugal atomizer to create fine powder in seconds. It’s fast and efficient. The freeze dryer preserves flavor and nutrients by drying at low temperatures under vacuum. Both dryers are easy to clean and compact.
Banana Wine Fermentation Tank
This jacketed stainless steel fermenter handles banana mash with precise temperature control. It includes a conical bottom for yeast sediment discharge, agitator for mash circulation, and CIP nozzles. Fermentation time is typically 3–5 days at 20–28°C. Optional CO₂ vents and sample valves improve safety and quality tracking.
Filter & Clarifier for Banana Wine
After fermentation, the banana wine passes through a two-stage filtration. The coarse filter removes fruit solids. The fine plate or membrane filter polishes the wine for bottling. We use food-grade pumps and low-shear flow paths to protect flavor. For commercial brands, inline pasteurization can be added.
Fryer or Air Oven for Banana Chips
For banana chips, we offer oil fryers or hot-air baking ovens. Fryers maintain oil at 165–180°C with automatic skimming. Air ovens use convection to reduce fat content. Both systems include de-oiling conveyors and flavoring drums. The final chips are crisp, golden, and shelf-stable.
Aseptic Filling Machine
This machine fills banana puree or juice into sterile bags (1–220L). The system includes a steam-sterilized filling head, weight sensor, and nitrogen flushing. Its dual-station design reduces changeover time. It matches CIP/SIP cycles and integrates into cold or ambient storage tanks.
Automatic Bottle Filler
For banana juice and wine, our rotary bottle filler handles PET or glass containers from 200ml to 1L. It rinses, fills, and caps in one line. The filler uses gravity or vacuum methods depending on viscosity. Optional UV tunnel and date coder ensure retail-ready output.
EasyReal’s banana line is designed for maximum flexibility, allowing clients to process various banana types and adjust output based on demand.
We support:
● Ripe bananas for juice, wine, and puree
● Overripe bananas for fermentation (banana wine) or powder
● Green bananas for chips and flour production
● Organic bananas with pesticide-free process verification
By adjusting key modules (drying type, packaging, filtration), you can switch between:
● Bulk banana pulp for B2B
● Retail-ready banana powder in sachets
● Fresh-style banana juice with 5-day shelf life
● Clear or cloudy banana wine, with or without sediment
● Crispy or soft-style banana chips
Seasonal changes in banana supply don’t require full line shutdown. You can run dual product shifts or combine banana with other fruits like mango, jackfruit, or papaya using shared pulping and filling units.
This line gives you investment safety and easy expansion routes as your market grows.
We prioritize food safety in every step of banana processing. The entire system is built to meet FDA, CE, and EHEDG hygiene standards. All contact surfaces are 316L or 304 stainless steel with polished inner walls and crevice-free joints.
The line includes:
● CIP system with hot water, acid, and alkali cycles
● Optional SIP (steam-in-place) for sterile filling heads and fermenters
● Spray balls and return lines in tanks and pipelines
● Temperature, pH, and conductivity monitoring to confirm cleaning performance
● Auto-cleaning filters and waste water collection ports
You can schedule CIP by batch or shift using the control panel. Alarms trigger if cleaning cycles are missed or flow is below setpoints. These features reduce contamination risk, cut manual labor, and extend equipment life.
For banana wine production, fermenters and filters use closed-loop CIP with anti-foam injection and residue draining systems. This ensures clean fermentation without off-flavors or microbial buildup.
We understand that banana processors often expand into new formats. That’s why our system supports easy upgrades and modular integration.
Available functional modules:
● Ripening Chambers for green banana control (ethylene injection, humidity & temp sensors)
● Vacuum Mixers to blend banana puree with sugar, milk, or flavoring
● Enzyme Tanks for juice clarification (pectinase, amylase)
● Packaging Units for cans, jars, sachets, bag-in-box formats
● Cold Storage Tanks for juice buffering and overnight production
● Inline Flash Pasteurizer for banana wine or juice stabilization
● Nitrogen Dosing Units for banana chips and powder preservation
● Fruit Reception Elevator + De-stemmer for bulk banana bunches
We also offer pilot-scale banana lines (100–300 kg/h) for R&D, recipe trials, or market testing before large-scale investment.
Whether you're in snacks, baby food, alcohol, or multiproduct platforms, EasyReal’s modular approach gives you the tools to grow.
Our banana line features an integrated PLC + HMI touchscreen control panel that handles all process steps from one point. Operators can monitor flow, temperature, pressure, and filling status in real-time.
System features include:
● Recipe management for different banana products (puree, wine, powder)
● Auto-adjusting valves and pumps based on viscosity and tank levels
● Batch coding and traceability logs for every product run
● Multi-language interface (English, Spanish, French, Chinese, etc.)
● Alarm alerts for pressure drops, temperature deviations, or cleaning delays
● Remote access for troubleshooting or parameter updates (optional)
This smart system increases operator efficiency, reduces training time, and ensures repeatable, stable results—even with raw material variation.
For banana wine fermentation, the controller adjusts fermentation temperature and logs fermentation curve history. You can export the data for QC and certification needs.
To enhance performance and meet special processing needs, you can choose the following optional units:
● UV Sterilizer for clear banana juice
● Color Sorting Camera for visual grading of incoming bananas
● Air Knife Dryer for chip and bottle surface moisture removal
● BIB Aseptic Filler for bulk banana puree export
● Inline Viscosity Meter to monitor puree consistency
● Cold-Fill Capper for wine or juice
● Auto Weight Checker + Rejector for retail packaging accuracy
● Mobile CIP Trolley for separate fermenter or lab units
We also offer full factory layout design, including banana handling platforms, wastewater management, power distribution, and HVAC planning. All upgrades are backward-compatible with the base EasyReal system.
Whether you plan to make banana puree for baby food, banana chips for retail, banana powder for instant drinks, or banana wine for regional markets, EasyReal has the right solution for your goals.
We offer:
● Turnkey project delivery
● Customizable capacity from 500 kg/h to 10+ tons/h
● In-house engineering, installation, and training
● Global references in Asia, Africa, Latin America, and Europe
● 12-month warranty and lifelong support
Start with a feasibility discussion or request a budget quote. We’ll help you choose the best line configuration, packaging type, and automation level.
Contact EasyReal Today
Get in touch with our engineers to start your banana processing journey. Let’s build your product line for the future of fruit processing.
