Our company has advanced team and technology, integration of Italian technology and European standards, combined with domestic production technology, to form a reasonable mango sauce hawthorn sauce production line processing scheme, and according to the investment status and production reality of the enterprise, to provide one-stop service for customers' engineering projects: Including engineering design, supporting, installation, commissioning and technical, operation training, to provide customers with turnkey projects.

Raw materials: fresh mango, hawthorn, etc

Terminal products: Mango pulp, mango sauce, mango sauce, hawthorn pulp, hawthorn sauce, hawthorn sauce

Product type: raw pulp, concentrated sauce, deployment sauce

Processing capacity: 10~1500T fresh fruit/day

Jam ingredients: pure fruit pulp, vitamins, sugar and other taste additives.

Sterilization methods: pasteurization, high temperature sterilization, aseptic sterilization. (Adjustable according to requirements)

Terminal packaging: aseptic bucket, aseptic bag in box, tinplate small packaging, small bag packaging, glass bottle packaging, plastic bottle packaging.

Control mode: manual control or automatic control can be used for less than 300 tons.

System composition: lifting system, cleaning system, sorting system, core removal system, preheating enzyme removal system, beating system, vacuum concentration system, mixing system, sterilization system, aseptic large bag filling system, small packaging system

Product features:

1. The company's mango, hawthorn sauce processing equipment design reasonable and beautiful, stable operation, energy saving, low steam consumption.

2. The concentration system adopts the forced circulation vacuum concentration evaporator, specially used for the concentration of jam, fruit pulp, syrup and other high viscosity materials, so that the jam with higher viscosity is easy to flow and evaporate, and the concentration time is short. And can follow the customer's requirements to concentrate the pulp to the specified concentration.

3. The evaporator evaporation temperature is low, the heat is fully utilized, applesauce pear sauce is heated gently, evenly heated in the tube, high heat transfer coefficient, can prevent "dry wall" phenomenon.

4. The condenser with special structure can run normally under the condition of cooling water temperature of 30℃ or even higher.

5. Continuous feed in and out, feed liquid level and required concentration can achieve automatic control.