Tomato Paste Concentration System | Multi-Effect Vacuum Evaporator | Up to 38% Solid Content
Is your current evaporation system consuming too much energy—or worse, overheating your tomato paste and destroying the deep red color and natural flavor that consumers demand?
The concentration stage is the heart of any tomato processing line. It is also where most of your operational costs are incurred—and where the greatest opportunities for energy savings and quality preservation lie. A properly designed tomato paste concentration system can dramatically improve your product quality while cutting steam consumption per ton of finished product.
How modern multi-effect evaporation works — and why it matters:
In a multi-effect vacuum evaporator, tomato juice is heated under reduced pressure, allowing water to evaporate at lower temperatures than atmospheric boiling. The vapor generated in the first effect becomes the heating medium for the second effect, and so on. This cascading energy use makes multi-effect systems significantly more efficient than single-effect designs.
Key technical considerations for your concentration system:
Thermal Protection of Color and Flavor — Tomato lycopene and volatile flavor compounds are highly sensitive to heat. Advanced concentration systems maintain high vacuum levels within the evaporator to keep boiling temperatures low. Some designs incorporate pre-evaporation units combined with multiple evaporator lines operating at different concentrations, enabling precise control over the final product's viscosity and color.
Flexible Concentration Targets — Depending on your end-market requirements, the system can produce paste at 28–30%, 30–32%, or 36–38% solid content. This flexibility is particularly valuable if you supply both bulk industrial ingredients (which may require higher concentration for transport economy) and retail consumer products (which may need a lighter texture).
Hot-Break vs. Cold-Break Compatibility — The concentration system must be paired with the correct upstream processing. Hot-break systems produce higher viscosity paste and are typically used for ketchup and sauce bases, while cold-break systems yield lower viscosity with fresher flavor, ideal for juice and reconstituted products.
CIP/SIP Integration — Tomato paste is highly viscous and prone to sticking. An integrated Clean-in-Place system ensures that evaporator surfaces are thoroughly cleaned between batches, preventing burnt-on deposits that degrade heat transfer efficiency and pose contamination risks
Technical Specifications
| Product Name |
One-stop solution for mango processing line |
| Fresh Fruit Inlet Capacity |
500kg per hour ~ 25 tons per hour, customized |
| Raw Material |
Fresh mango |
| End Products |
Mango pulp puree, Mango concentrate, Mango sauce, Mango juice, Mango beverage |
| Final Product Brix |
14%~20% |
| Final Package Options |
Aseptic bag, Aluminum can, Stand-up pouch, PP container, Plastic bottle, Glass jar, Gable top carton box, Tetra pack, etc |
| Machine Material |
Food grade SUS304 or SUS316 |
| Warranty |
12 months after commissioning |
| Operator Requirement |
About 10~12 persons |
| Voltage |
380V 50Hz/ 110V 60Hz/ 415V 50Hz (adjustable to client's country standard) |
| Advantages |
Energy-saving, High efficiency, Water-saving, Stable performance |
Processing Flowchart
FRESH MANGO ⇒ CONVEYOR ⇒ WASHING ⇒ SORTING ⇒ DESTINING ⇒ PREHEATING ⇒ PULPING & REFINING ⇒ CENTRIFUGE ⇒ STERILIZING ⇒ ASEPTIC FILLING ⇒ STORAGE OR BLENDING
Final Products & Packaging Options
Our processing line utilizes fresh mango and mango paste as raw materials to produce various final products including mango paste, mango sauce, mango juice, mango powder, diced mango, and dried mango.
Available packaging formats include aseptic bags, metal cans, sachets, stand-up pouches, PP containers, glass bottles, PET bottles, and gable top cartons.
Key Features
- Full-process Integration: Comprehensive mango processing from pretreatment to bottling of finished products within a single integrated system
- Safety Assurance: Built with 304/316 stainless steel and FDA/CE certification for ensuring food safety standards
- Smart and Productive: Precise parameter control via PLC with adjustable capacity ranging from 500kg/h to 10t/h
- Energy-efficient and Eco-friendly: Low-power configuration to minimize operational expenses
- Versatile Functionality: Capable of processing mango pulp, various juices, and vegetable purees
- Complete Support: Tailored design, installation, commissioning, technical training, and post-sales assistance services
Detailed Process Steps
1. Discharge Platform
Specialized drainage platform with water guns simplifies raw mango unloading from trucks while providing pre-washing capabilities to enhance production line efficiency.
2. Elevator
This machine transports fresh mango from outside the building to inside the processing facility.
3. Washing
Thorough washing of fresh fruits prior to crushing using bubble washers and brush & spray washers. Optional ultrasonic and ozone cleaning methods available for enhanced cleaning efficacy.
4. Sorting
Visual inspection by staff after washing to identify defects, ensuring only high-quality fruits proceed through the production line.
5. Destoning
Mango remover operates at 1470 r/min, effectively crushing fresh mango to ensure thorough cleaning of core and skin, maximizing pulp yield and production efficiency.
6. Preheating
Adjustable temperature pre-heater (45℃ to 85℃) increases juice yield for subsequent processing while protecting final product color and taste.
7. Pulper and Refiner
Operating at 1470 r/min, this machine generates centrifugal force to pass product through screens for refinement. Suitable for various fruits including passion fruit, tomatoes, peaches, apricots, mangoes, and apples.
8. Horizontal Spiral Centrifugal
Reduces solids and impurities to ensure mango pulp puree is free from contaminants and black spots.
9. Sterilizing
Tube-in-tube type sterilizer with adjustable temperature and retention time for different product requirements. Programmable control system ensures precise automation.
10. Aseptic Filling
Operates with tube-in-tube sterilizer in closed cycle system. Vapor-protected filling cavity maintains sterility throughout the packaging process.
11. Storage or Blending
Final product can be stored as-is or used as raw material for producing mango sauce or other products.
