Fruit washing and preparation equipment
Deliver the right fruit form before the batch begins.
Configure equipment for your jam product
Choose texture, fruit inlet, formulation task, cooking arrangement and package.
Build your equipment scope
One product brief. A connected line.
Choose the fruit inlet and finished texture. The selection keeps low-sugar formulation and atmospheric/vacuum alternatives separate.
All equipment descriptions remain available below and on their own pages.
The complete equipment library
Two-stage fruit pulper and refiner
Resolve pulp texture before concentration makes handling harder.
Ingredient mixing and dosing system
Make the recipe traceable before heat is applied.
Pectin & minor-ingredient preparation
Prepare the gel system without treating all pectins alike.
Jacketed jam cooking kettle
Compare accessible batch cooking with the product’s heat exposure.
Vacuum batch cooking system
Lower the boiling pressure with a complete vapour-side design.
Scraped-surface mixing duty
Keep a smooth viscous batch moving across the heated surface.
Particle-preserving agitation
Move heat and ingredients while keeping the agreed fruit pieces.
Viscous product transfer
Carry the cooked batch to the filler without losing its texture.
Jam filling machine and pack interface
Prove the package with the product the line actually makes.
CIP cleaning system and changeover
Include cleanability in the cycle and the equipment layout.