Fruit washing and preparation equipment
Deliver the right fruit form before the batch begins.
Fruit jam production line
A connected preparation, cooking, transfer and filling line selected for the fruit inlet and finished pack.
A complete line with clear boundaries
Start with the actual inlet: whole fruit, prepared pieces or accepted puree. Whole fruit can require washing, sorting and fruit-specific cutting or pulping. Ingredient preparation feeds the chosen cooker, followed by endpoint checking, product transfer, filling and the cleaning systems required by those circuits.
The open jacketed kettle shown below is one batch-cooking arrangement. A vacuum cooker is a separate configuration with condenser and vacuum services, not an automatic extra vessel. Package closing, conveying and any downstream preservation step are defined for the selected container and product.
Machines in the line
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.
Jacketed jam cooking kettle
Compare accessible batch cooking with the product’s heat exposure.
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.
Choose a usable output basis
Specify input fruit or puree separately from finished jam. For batch cooking, state gross and approved working vessel volumes, accepted finished mass, the full cycle and packaging rate. Utility requirements and line layout follow the selected machines and site interfaces.
Review the batch basis →Request a complete line