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Jams & sauces production line

The Jams & Sauces production line allows to produce all the products that need to be mixed, cooked and eventually concentrated such as jams, gravies, meat and vegetable sauces. The cooking process can take place under vacuum or at atmospheric pressure.
To maintain the organoleptic characteristics of the ingredients and therefore obtain a product of higher quality, the concentration is carried out under vacuum using a boule or a heating rotating coil. Alternatively, the product is cooked and mixed in a cooking tank.


  • Raw material supply
    The liquids are stored in tanks and/or mixed in the blender while the solid products are fed through a screw conveyor or trolley. Depending on whether the solid product is fresh, frozen IQF or in blocks, it is passed into the crusher or transferred directly into the mixer.
  • Mixing, dosing & heating
    The products are dosed in a tank in order to be preheated at the temperature of concentration. The feeding takes place in a mixing and preheating tank or directly in the cooker. Dosing is usually performed with load cells or flow meters.
  • Cooking & concentration
    Depending on whether the product is concentrated or cooked, the mixture is passed into a boule, a heating rotating coil or directly into the cooking tank, where any additional liquid or powder flavorings can be added.
  • Storing
    From the cooking tank or concentrator the product is transferred into a buffer tank that keeps the product at a fixed temperature and mixed. The next step is pasteurization, which precedes filling.


Fruit & tomato processing line

The fruit and tomato processing line allows to produce natural fruit juices and concentrates, tomato puree, different levels of tomato concentrate, cold and hot break cooking processes.
The similarities in the processing of fresh fruit and tomato (product receiving, washing and sorting, crushing, pre-heating, refining, concentration, storage, pasteurization) allow to create a highly versatile production line capable of treating different types of products, making it ideal for small and medium size production companies.

  • Receiving and washing
    The product is discharged into the tank, then washed and transferred to the sorting area.
  • Crushing
    The product is transferred to the sorting area and is then crushed.
  • Heating
    Depending on the final product to be obtained a hot or cold-break process can be used.
  • Refining
    The product is crushed until it reaches the desired consistency and is then separated from the waste intended for disposal.
  • Storing
    The juice is conveyed into a tank that continuously feeds the evaporator.
  • Concentration
    Depending on the final density required the product may be concentrated using a boule or a triple-effect concentrator with variable evaporators.
  • Storing
    The concentrated product is channeled into a second storage tank before being pasteurized.

Ketchup production line

The ketchup production line begins with the storage of the main ingredients which are: tomato paste, sugar, oil, vinegar and other liquid or powdery ingredients according to the specifications of the recipes.
The semi-prepared tomato is mixed together with the various ingredients and then goes through the phases of preheating, deaeration, homogenization and pasteurization before moving on to filling.

  • Stocking semi-prepared ingredients
    The concentrate paste is transferred through a pump into the storage tanks in which the glucose previously prepared in the dissolver is added. Oil and vinegar are stored in other tanks. Dosing is usually performed via flow meters or load cells for liquid products and through gravimetric feeders for powders.
  • Mixing
    The ingredients are transferred into the mixer according to the proportions indicated by the recipe. In the mixer, microelements such as spices are added.
  • Pre-heating
    Through a tubular heat exchanger, the product is heated to facilitate the processing in the next step.
  • Deaeration
    The product is then deaerated in order to remove the air dissolved into the product.
  • Homogenization
    In order to avoid sedimentation or separation phenomena, the product is homogenized.
  • Pasteurization
    Pasteurization is carried out by means of a tubular heat exchanger.

Nectars production line

The nectars production line consists of the preparation and blending of different semi-prepared products that are then homogenized and pasteurized.  The first step consists in storing the various ingredients such as fruit juices, concentrates, purees, glucose, acidifiers and various regulators. After being dosed according to the producer’s specifications, they are transferred into the mixer, in this phase it is important to constantly monitor the pH and °Bx. To facilitate the production process of the line, the product is transferred to a resting tank before being pre-heated, deaerated, homogenized and pasteurized.

  • Semi-prepared ingredients supply
    The ingredients are stored in appropriate tanks or aseptic drums depending on the characteristics of the production line.
  • Mixing
    The various ingredients are dosed and transferred to the mixer where the pH (acidity) and Brix (amount of solids dissolved) are constantly monitored.
  • Storing
    To facilitate the production process, the product is transferred into a resting tank, before the heating process.
  • Pre-heating
    Through a tubular heat exchanger the product is heated in order to facilitate the deaeration treatment
  • Deaeration
    The air dissolved in the product is removed.
  • Homogenization
    The product is now homogenized in order to avoid phenomena of sedimentation or separation of the various elements.
  • Pasteurization
    Depending on the type of product, pasteurization is done by a tubular or plate heat exchanger.