Fruit & Vegetable Processing
Blanching and Cooling Line
Frozen vegetable, dehydrated vegetable and canning plants that need controlled heat treatment before the next step.
Sized to product input (kg/h) at your residence time and piece thickness
01 · Fruit & Vegetable Processing — Production line
Fruit and Vegetable Pulping Line
Crushes fruit or vegetables and separates seeds, skins and coarse fibre to produce pulp or puree for further processing.
- Rating
- Sized to raw fruit input (kg/h); pulp output depends on fruit and screen size
- Versions
- Crusher and pulper · Single or multi-stage finisher · Hot break
- Best for
- Plants producing fruit puree, tomato paste base, jam, baby food, nectar or sauce bases
- Screen sizes chosen per stage to set the final texture
- Hot break option for products where viscosity matters
- Separated seeds and skins discharged continuously
- Hands over to concentration, pasteurising or filling sections
Short answer: A fruit and vegetable pulping line crushes washed fruit and pushes it through screens to separate pulp from seeds, skins and coarse fibre. The screen size of each stage, together with the share of seeds and skins in your fruit and the heat treatment that follows, decides how many stages you need and what yield you can expect.
How it works
- Feeding and inspection – washed fruit is lifted by an elevator and checked on a picking belt.
- Crushing – a crusher breaks the fruit into a mash. For tomato and similar products a hot break heater can be fitted here.
- Pulping – a rotor inside a cylindrical screen throws the mash outward; pulp passes through the holes and seeds and skins are pushed out of the end.
- Finishing – one or more further stages with finer screens refine the texture.
- Transfer – pulp is pumped to a buffer tank, then on to concentration, pasteurising or filling.
Rotor speed and the gap between rotor blades and screen can be adjusted. A tighter setting presses more pulp out of the waste but can also break seeds and add bitterness or dark specks, so the setting is tuned during commissioning with your own fruit.
Which configuration fits
| Form | Suits | Watch out for |
|---|---|---|
| Crusher and pulper | Berries, guava, papaya, coarse fruit bases | Texture is coarse; seeds must not be crushed |
| Multi-stage finisher | Baby food, nectar, smooth puree | More waste with each finer screen |
| Hot break | Tomato paste, thick sauces | Needs steam or hot water and a holding stage |
What we need from you to quote
- Fruit types, varieties, ripeness and approximate seed, skin and stone share
- Final product and its smoothness, viscosity and Brix if known
- Throughput measured on raw fruit input (kg/h), season length and hours per day
- How yield should be calculated and the target value
- Heat treatment and packaging after pulping (aseptic bags, cans, jars, drums)
- Steam, water, power and CIP arrangements on site
Where it sits in a line
The pulping line follows a fruit and vegetable washer and, for stone fruit, a fruit pitting machine. Pulp then goes to a pasteurizer, a food homogenizer or straight to a liquid filling machine. Plants making both juice and pulp often combine it with a juice processing line.
Common configurations
- Option A
Crusher and pulper
a simple line for fruit with soft flesh and small seeds, producing a coarse pulp.
- Option B
Single or multi-stage finisher
two or more sieving stages with finer screens when a smooth puree is required.
- Option C
Hot break
product is heated right after crushing to stop enzyme activity and keep viscosity, mainly for tomato.
What we confirm before quoting
Our engineers check these points with you, so the quotation fits your site rather than a catalogue default.
- 01Share of seeds, skins and stones in the fruit
- 02Screen hole size for each stage and the smoothness you want
- 03Target pulp yield and how it is measured
- 04Product viscosity and the heat treatment that follows
- 05Whether stone fruit must be pitted before pulping
Frequently asked questions
What decides the pulp yield?
Fruit variety and ripeness, the share of seeds and skins, screen size and the rotor setting. Finer screens give smoother puree but leave more material in the waste. We measure yield on raw fruit input unless you specify otherwise.
Do I need a hot break or cold break?
Hot break keeps more viscosity because enzymes are stopped quickly, which suits tomato paste and thick sauces. Cold break keeps more fresh colour and aroma but gives a thinner product. Your end product decides.
Can stone fruit go straight into the pulper?
Some lines use a destoner pulper that separates stones without cutting them, while large stones such as mango or peach are often removed first. We confirm this with your fruit list.
Get a quote for the Fruit and Vegetable Pulping Line
Tell us your raw material, finished product and target output. Our engineers reply with a matched configuration and quotation.
What to send with your inquiry
- 1Raw material and its condition
- 2Finished product and packaging
- 3Target output — raw input or finished product
- 4Site photos, power supply, utilities
Email sales@hnfoda.com
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