High Brix
Tomato Paste
Configured with forced circulation evaporation, tube-in-tube sterilization and aseptic bag-in-drum filling.
Test 2
Tomato Processing Solution
Tomato Processing Line for Paste, Sauce, Ketchup & Puree
EasyReal designs complete tomato processing lines for raw tomato receiving, washing, crushing, hot-break or cold-break treatment, pulping and refining, evaporation, tube-in-tube sterilization, aseptic filling and CIP cleaning. The system can be configured for tomato paste, tomato sauce, ketchup, puree, juice and B2B ingredient production.
0.5–20 TPH
Configurable raw tomato processing capacity for different factory scales.
28–38°Brix
Typical tomato paste concentration range for industrial and export use.
PLC + HMI
Centralized operation for flow, temperature, vacuum and recipe control.
CIP Ready
Hygienic piping, tanks, heat exchangers and filling sections designed for cleaning.
Product Overview
One Tomato Line, Multiple Final Product Routes
Tomato is a high-seasonal, high-moisture and fiber-containing raw material. A reliable tomato processing line must protect color, control viscosity, remove seeds and peel efficiently, concentrate under suitable vacuum conditions, and fill the final product in a safe packaging format. EasyReal configures each section according to tomato variety, maturity, fiber content, pH, Brix target, packaging format and automation level.
- Tomato paste and concentrate production
- Tomato sauce and ketchup manufacturing
- Tomato puree and pulp processing
- Tomato juice and beverage base preparation
- Aseptic bag-in-drum or bag-in-box filling
- Bottle, pouch, sachet or can filling line connection
Factory Video
See the Tomato Processing Line in Operation
The video section can be used for production line presentation, equipment testing, factory inspection, or project case demonstration.
Production Flow
Tomato Paste Production Process Flow
A complete tomato paste line usually includes raw tomato receiving, washing, crushing, preheating, pulping, concentration, sterilization and aseptic filling. Sauce and ketchup lines can add blending, mixing, homogenization and retail packaging.
01
Receiving
Raw tomatoes are unloaded into a receiving hopper or water flume for gentle transfer.
02
Washing & Sorting
Bubble washing, spraying and sorting remove soil, leaves, stones and unsuitable fruit.
03
Crushing
Tomatoes are crushed into slurry before hot-break or cold-break preheating.
04
Preheating
Hot-break improves viscosity; cold-break supports fresher aroma and lighter products.
05
Pulping
Seeds, skins and coarse fiber are separated to produce smooth tomato pulp or puree.
06
Evaporation
Vacuum concentration raises Brix for tomato paste and thick sauce production.
07
Sterilization
Tube-in-tube thermal processing treats viscous tomato products before filling.
08
Filling
Aseptic bags, drums, cans, bottles, pouches or sachets can be selected.
Process Selection
Hot Break or Cold Break: Choose by Final Product
The preheating strategy has a direct effect on viscosity, color, aroma, pectin behavior and final product texture. EasyReal helps customers select the proper route before equipment sizing.
Hot Break Processing
Hot-break treatment is commonly used for tomato paste, ketchup and thick sauce where higher viscosity and stable body are important. The crushed tomato is heated quickly to inactivate pectin enzymes and protect consistency before pulping and evaporation.
PasteKetchupThick SauceViscosity Control
Cold Break Processing
Cold-break treatment is suitable for tomato juice, puree and lighter sauce products where fresh flavor, brighter color and lower viscosity are preferred. The process uses a lower preheating temperature before pulping and downstream treatment.
JuicePureeLight SauceFresh Aroma
Final Product Applications
Designed for Paste, Sauce, Ketchup, Puree and Juice
The same upstream tomato receiving, washing, crushing and pulping system can be combined with different downstream modules.
Recipe Blending
Tomato Sauce
Can include mixing tanks, seasoning addition, homogenization, pasteurization and retail filling connection.
Stable Texture
Tomato Ketchup
Designed for viscosity stability, deaeration, homogenization and bottle, pouch or sachet filling.
Lower Brix
Puree & Juice
Uses pulping, refining, pasteurization or sterilization with optional filtration and final filling.
Key Equipment
Core Machines in a Tomato Processing Line
Each equipment section is selected according to tomato quality, production capacity, desired Brix, viscosity, particle control and packaging format.
01
Tomato Receiving Hopper & Water Flume
Receives bulk tomatoes from trucks or field bins and transfers them gently into the washing section. Water flume transfer helps reduce mechanical damage and prepares the raw material for continuous processing.
02
Tomato Washing & Sorting System
Uses bubble washing, spray cleaning, air-lift separation and manual or automatic sorting to remove dirt, stones, leaves and unsuitable tomatoes before crushing.
03
Tomato Crushing Machine
Breaks fresh tomatoes into a controlled slurry size. Proper crushing improves heat transfer, supports enzyme control and prepares the material for pulping and refining.
04
Tomato Tubular Preheater
Applies hot-break or cold-break treatment. Temperature profile can be selected according to whether the final product requires higher viscosity, fresh aroma, lighter texture or stronger body.
05
Tomato Pulper / Finisher
Separates seeds, skins and coarse fiber from crushed tomato slurry. Screen mesh size and rotor speed help control pulp fineness for puree, sauce, ketchup or paste production.
06
Forced Circulation Evaporator
Concentrates tomato pulp under vacuum conditions. Forced circulation supports high-viscosity tomato paste processing, reduces burn-on risk and improves continuous production stability.
07
Tube-in-Tube Sterilizer
Designed for viscous tomato paste, sauce and puree. The tube-in-tube heat exchanger provides stable thermal treatment before aseptic filling or downstream packaging.
08
Aseptic Bag Filling Machine
Fills sterilized tomato paste or sauce into aseptic bags, bag-in-box packages or drums. It is suitable for export-oriented, shelf-stable industrial tomato products.
How to Configure
Recommended Tomato Line Configuration by Product Type
A good configuration should not start from equipment names only. It should start from product type, Brix target, viscosity, packaging format, seasonal capacity and local utility conditions.
| Final Product | Typical Process Route | Key Equipment | Packaging Options | Engineering Focus |
|---|---|---|---|---|
| Tomato Paste | Receiving → washing → crushing → hot break → pulping → evaporation → sterilization → aseptic filling | Forced circulation evaporator, tube-in-tube sterilizer, aseptic bag filler | Aseptic bag in drum, bag-in-box, large aseptic containers | High Brix, viscosity stability, color retention, steam consumption |
| Tomato Sauce | Upstream tomato processing → mixing → homogenization → pasteurization/sterilization → filling | Mixing tank, vacuum deaerator, homogenizer, pasteurizer, filler | Bottle, pouch, can, jar, sachet, BIB | Recipe accuracy, texture, flavor, changeover cleaning |
| Tomato Ketchup | Paste or puree base → sugar/salt/vinegar/spice mixing → deaeration → homogenization → filling | Batch or inline mixing system, homogenizer, deaerator, filling machine | Bottle, sachet, pouch, retail container | Viscosity, smooth mouthfeel, stable formulation, packaging compatibility |
| Tomato Puree / Juice | Washing → crushing → cold break or mild heating → pulping/refining → pasteurization → filling | Pulper, finisher, tubular or plate pasteurizer, filling machine | Bottle, pouch, can, aseptic bag | Fresh aroma, lower viscosity, color, smooth texture |
Why EasyReal
Engineering Details That Affect Real Production
Tomato production is seasonal and production time is concentrated. Equipment stability, cleaning efficiency and energy consumption directly affect the payback period of the processing line.
Raw Material Adaptability
Designed Around Tomato Behavior
The line considers tomato maturity, fiber content, pectin behavior, seed load and pulp viscosity before selecting crushing, preheating and pulping parameters.
Thermal Processing
Stable Heating, Holding and Cooling
Tube-in-tube or tubular systems can be used for viscous products, helping maintain temperature control and product safety during continuous production.
Automation
PLC + HMI Recipe Control
Operators can manage flow, temperature, pressure, vacuum, filling and CIP parameters through a centralized control interface.
Cleaning
CIP-Compatible Sanitary Design
Hygienic pipes, valves, tanks, heat exchangers and filling sections can be configured for repeatable cleaning and reduced manual intervention.
Energy
Evaporation Efficiency Options
Multi-effect evaporation, forced circulation, TVR or MVR options can be evaluated according to steam cost, capacity and final Brix requirement.
Project Support
From Layout to Commissioning
EasyReal can support process flow design, equipment selection, layout planning, manufacturing, installation guidance and operator training.
Optional Modules
Build the Tomato Line Around Your Factory Plan
The tomato processing line can be designed as a complete turnkey line or as selected modules for an existing plant upgrade. Optional systems can be added according to final product SKU, packaging format and local utility conditions.
- Fresh tomato receiving and water flume transfer
- Automatic sorting and inspection conveyor
- Hot-break or cold-break tubular preheating
- Double-stage pulping and refining
- Vacuum evaporation and aroma recovery options
- Tube-in-tube sterilizer for viscous products
- Aseptic bag-in-drum or bag-in-box filling
- CIP system, utilities and sanitary piping
FAQ
Common Questions About Tomato Processing Lines
These answers help buyers quickly evaluate capacity, product routes, packaging and configuration direction before requesting a technical proposal.
Can one tomato processing line produce paste, sauce, ketchup and puree?
Yes. The upstream sections such as receiving, washing, crushing and pulping can be shared. The difference is mainly in preheating strategy, evaporation requirement, mixing formula, sterilization condition and filling format.
What is the difference between hot break and cold break?
Hot break uses higher preheating to support viscosity and body, which is useful for tomato paste, ketchup and thick sauce. Cold break uses lower preheating to retain fresher aroma and is more suitable for juice, puree and light sauce.
What Brix level can the tomato paste line reach?
Tomato paste lines are commonly configured for 28–30°Brix, 30–32°Brix or 36–38°Brix, depending on raw material quality, evaporation design, final application and packaging requirement.
Which packaging formats are available?
Industrial tomato paste is often filled into aseptic bags in 200 L drums or bag-in-box packages. Sauce and ketchup can be connected to bottle, pouch, sachet, jar or can filling systems.
What information is needed for a quotation?
Please provide raw tomato capacity per hour or per day, final product type, Brix target, packaging format, automation level, available utilities, installation country and whether the project is a new plant or an upgrade of an existing line.
Ready to Build or Upgrade Your Tomato Processing Line?
Tell us your raw tomato capacity, target product, Brix requirement, packaging format and factory conditions. EasyReal will help you evaluate a suitable process flow, equipment configuration and technical proposal.
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