Fruit Puree Machine for Fruit & Vegetable Processing
EasyReal’s industrial fruit puree production line is a complete system that combines mechanical refinement, thermal control, and vacuum conditioning for juice, sauce, or baby food production.
The line’s core is its integrated refining and homogenizing section, which guarantees uniform texture and stable viscosity even for fibrous or high-pectin materials.
Design Logic
The process starts with a sanitary feed hopper and crushing unit that delivers product to a paddle refiner.
A vacuum deaerator removes dissolved oxygen, followed by a high-pressure homogenizer that disperses insoluble particles and emulsifies natural oils.
Tubular or Tube-in-tube type heat exchangers handle pre-heating or sterilization, and aseptic fillers complete the cycle with accurate volume dosing.
Construction
• Material: SUS304 /SUS316L stainless steel for all product contact surfaces.
• Connections: Tri-clamp sanitary fittings and EPDM gaskets.
• Automation: Siemens PLC + touch-screen HMI.
• Maintenance: Hinged panels and service-side access for easy inspection.
Each detail—from pump sizing to agitator geometry—is engineered to handle viscous purees with minimal fouling, while maintaining full traceability and hygiene compliance.
The EasyReal fruit puree machine supports an extensive range of applications across the food and beverage sector:
• Fruit Juices and Nectars: mango, guava, pineapple, apple, and citrus bases for blending and filling.
• Sauce and Jam Producers: tomato sauce, strawberry jam, and apple butter with uniform texture and color retention.
• Baby Food and Nutritional Products: carrot, pumpkin, or pea puree processed under strict hygienic design.
• Plant-based Drinks and Dairy Fillings: fruit or vegetable components homogenized for yogurt, smoothies, and flavored milk.
• Culinary and Bakery Applications: fruit preparations for pastry fillings or ice-cream ripples.
Automation allows quick recipe changes and stable output even with variable raw materials.
CIP cycles meet HACCP, ISO 22000, and FDA food-grade standards.
Processors benefit from consistent texture, fewer consumer complaints, and reliable on-time delivery.
Producing high-quality puree is not a simple pulping task—it requires careful handling of fiber, pectin, and aroma compounds.
Fruit types such as mango, banana, or guava are viscous and require strong shear yet gentle heating to avoid wall burn.
Vegetable purees like carrot and pumpkin need pre-heating and enzyme inactivation to maintain natural color.
For strawberry or raspberry, vacuum deaeration and homogenization are essential to stabilize color and prevent separation.
EasyReal’s puree processing line integrates all these demands into a hygienic continuous system:
• Closed sanitary design minimizes contamination and oxidation.
• Vacuum deaeration protects flavor and aroma.
• High-pressure homogenization ensures a fine, stable matrix.
• CIP/SIP systems automate cleaning with validated cycles and digital records.
This level of integration allows manufacturers to handle multiple products—fruit, vegetable, or mixed—without compromising consistency or safety.
Choosing the right configuration depends on production goals, material properties, and scalability requirements. EasyReal provides three standard configurations:
1. Lab & Pilot Units (3–100 L/h) – for universities, R&D centers, and product formulation testing.
2. Medium-Scale Lines (500–2,000 kg/h) – for niche producers and private-label brands managing multiple SKUs.
3. Industrial Lines (5–20 tons/h) – for large plants processing seasonal fruit volumes.
Selection Considerations
• Viscosity Range: 500–6,000 cP; determines pump type and heat exchanger diameter.
• Heating Requirement: enzyme deactivation (85–95 °C) or sterilization (up to 120 °C). Adjustable temperature can suitable for multi types fruits and vegetables.
• Vacuum Capacity: –0.09 MPa for deaeration of color-sensitive materials.
• Homogenization Pressure: 20–60 MPa, single or two-stage design.
• Pipe & Valve Sizing: prevent clogging and maintain laminar flow for fibrous purees.
• Packaging Path: hot-fill or aseptic, depending on product shelf-life requirements.
For first-time processors, EasyReal recommends conducting a pilot validation test in our R&D Center to determine yield, color retention, and viscosity before industrial scale-up.
The following flow illustrates a complete puree processing line, integrating all major modules including homogenization:
1. Raw Fruit Receiving & Washing – removes soil and residues using bubble or rotary washers.
2. Sorting & Inspection – reject unripe or damaged fruit.
3. Cutting / Destoning / Deseeding – removes pits or cores depending on fruit type and get the raw coarse pulp.
4. Crushing– reduces fruit into a coarse mash suitable for refining.
5. Pre-Heating / Enzyme Inactivation – stabilizes color and reduces microbial load.To achieve the effect of softening and inactivating enzymes
6. Pulping and Refining – separate skin and seeds, producing uniform pulp.
7. Vacuum Deaeration – removes dissolved oxygen and Non-condensable gases.
8. High-Pressure Homogenization – refines particle size, enhances mouthfeel, and stabilizes the product matrix.
9. Sterilization / Pasteurization – tubular or tube-in-tube heat exchangers treat the puree for safety.
10. Aseptic / Hot Filling – fills sterile bags, pouches, or jars.
11. Cooling & Packaging – ensures product integrity before storage or shipment.
The homogenization step (Stage 8) is critical. It converts the mechanically refined pulp into a stable, glossy puree with long-term texture stability.
EasyReal’s PLC control synchronizes all steps, recording pressure, temperature, and vacuum data to ensure repeatability and full traceability.
Each unit in an EasyReal fruit puree processing line is purpose-built for hygiene, reliability, and texture consistency. Together they form a modular system adaptable from pilot scale to full industrial capacity.
1. Fruit Washer & Sorter
Rotary or bubble-type washers remove dust and residues with air agitation and high-pressure sprays. Manual sorters then separate ripe fruit from rejects, ensuring that only high-grade material enters the process and protecting refiners from damage.
2. Crusher
This heavy-duty module crushes fruit into a coarse mash. Serrated blades tear the skin and pulp under high speed 1470rpm.
3. Pulping and Refining Machine
A horizontal drum fitted with rotating paddles pushes the mash through perforated sieves. Mesh size (0.6 – 2.0 mm) defines final texture. The design achieves up to 95 % pulp recovery and offers tool-free mesh replacement for fast product changeover.
4. Vacuum Deaerator
Operating under –0.09 MPa, it strips dissolved oxygen and other non-condensable gases. This step protects sensitive aromas and natural pigments, and prevents oxidation that could dull flavor or color.
5. Homogenizer
A central element of the fruit puree machine, the homogenizer forces product through a precision valve at 20 – 60 MPa. The resulting shear and cavitation reduce particle size and evenly disperse fibers, pectins, and oils.
• Outcome: creamy mouthfeel, glossy appearance, and long-term phase stability.
• Construction: food-grade piston block, tungsten-carbide valve seats, safety bypass loop.
• Options: single- or double-stage, inline or stand-alone bench model.
• Capacity Range: from lab units to industrial lines.
Placed after the deaerator and before sterilization, it ensures a stable, air-free product matrix ready for filling.
6. Sterilizer
Tubular or tube-in-tube sterilizer raise product temperature to sterilize before filling. PID control maintains temperature and liquid level precision, while gentle pressurization prevents boiling and fouling.
7. Aseptic / Hot Filler
Servo-driven piston fillers dose puree into small bottle, pouch, or jar formats. Automatic spray steam sterilization of aseptic filler maintains asepsis. HMI recipe control enables instant SKU changeover.
8. CIP System
The system (alkaline / acid / hot water / rinse) performs automatic cleaning. Conductivity sensors and time-temperature logging meet audit requirements. Closed loops reduce chemical use and protect operators.
Result: an end-to-end line that crushes, refines, deaerates, homogenizes, sterilizes, and fills—producing stable, high-value puree with minimal downtime and consistent quality across every batch.
EasyReal designs its vegetable puree machine to handle a wide spectrum of ingredients and formulations.
• Fruit Inputs: mango, banana, guava, pineapple, papaya, apple, pear, peach, plum, citrus.
• Vegetable Inputs: carrot, pumpkin, beetroot, tomato, spinach, sweet corn.
• Input Forms: fresh, frozen, or aseptic concentrates.
• Output Formats:
1. Single-strength puree (10–15 °Brix)
2. Concentrated puree (28–36 °Brix)
3. Low-sugar or fiber-enriched recipes
4. Blended fruit-vegetable bases for baby food or smoothies
Processing Adaptability
Adjustable heating and homogenization profiles handle seasonal variation in viscosity or acidity.
Quick-connect couplings and hinged covers allow rapid CIP validation and mesh changes between batches.
With the same puree processing line, operators can process mango in summer and apple in winter, keeping utilization high and payback fast.
At the system’s core is a Siemens PLC with touch-screen HMI, integrating all modules under one automation layer.
• Recipe Management: predefined parameters for each fruit type—temperature, vacuum, homogenization pressure, hold time,etc.
• Alarms & Interlocks: prevent operation when valves or CIP loops are open.
• Remote Diagnostics: standard configuration's PLC support remote guidance and fault analysis.
• Energy Dashboard: monitors steam, water, and power per batch to optimize utilities.
• Role-Based Access: operators, engineers, and supervisors have distinct privileges.
This control backbone ensures precise setpoints, short changeovers, and repeatable quality—whether processing ten-liter test runs or multi-ton production batches.
From design to commissioning, Shanghai EasyReal Machinery Co., Ltd. provides a full turnkey workflow:
1. Scope Definition: identify material, capacity, and packaging goals.
2. Pilot Trials: run sample materials at EasyReal’s Beverage R&D Center to validate viscosity and yield.
3. Layout & P&ID: customized 2D/3D design with optimized material flow.
4. Manufacturing & Assembly: ISO-certified fabrication using SUS304/ SUS316L and orbital-welded piping.
5. Installation & Commissioning: on-site calibration and operator training.
6. After-Sales Support: global spare-part logistics and remote technical service.
With 25 years of experience and installations in 30 + countries, EasyReal delivers puree lines that balance precision, hygiene, and cost efficiency.
Each project aims to help processors achieve stable output, extended shelf life, and superior flavor retention.
Start your project today.
Visit https://www.easireal.com or email sales@easyreal.cn to request a quotation or schedule a pilot test.
