Food processing plants

We provide turnkey Solution for a complete plant with hygienic and organic methods. We have developed ourselves in the field of manufacturing and exporting a comprehensive range of jaggery plant and jaggery powder plants. We strongly recommend to our valuable customers to go with organic and full hygienic Jaggery plants with sulfur less jaggery. The state of art technology with the fully automatic plant as well as semi-automatic plants finds wide application in the sugar industry for conversion of sugarcane juice into sugar. The superior quality raw material is utilized for the manufacture of this plant, especially Stainless steel AISI 304. Customers can also be eased with the availability of these plants in automatic packaging as per their budget.

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Jaggery plant is steam-based and cooking is done in SS-304 vessels at a low temperature which leads to excellent taste and colour of jaggery and also higher recovery as there are no losses due to the burning of juice. We offer capacity from 20 TCH to 1000 TCH (Tons Crushing per Hour)

Process and Machinery:

• Sugarcane lifting crane
• Sugarcane conveyor
• Two stages or Three Stage sugarcane mill complete build in SS-304
• Sugarcane juice filter
• Sugarcane juice evaporator
• Jaggery moulding and packing machine

We provide Turnkey Solution for the complete frozen french fries manufacturing  plants in all ranges. Small frozen French fries production line can produce both French fries and potato chips. From the tons of Potatoes, quality potatoes are chosen using our Auto-selecting conveyors then it will be processed in following stages as washing, Peeling, heating, water knife cutting, sliver and starch removing, pre-frying, quality verification and finally  packaging with specified quantities.

Based on our state-of-art design and process flow, following equipment configurations are derived for production of Frozen French Fries Line 200 kg/hr to 10000 kg/hr capacity.

1. Complete SS 304 construction, food grade belts and other accessories except bought out items like motors, bearings etc.
2. Hygienic design with CIP technology.
3. Easy accessible hence proper cleaning
4. Robust and reliable design.
5. Automatic Continuous abrasive peeler for better controlled peeling of the Potatoes.
6. Energy efficient and environmental friendly technology

We provide Turnkey Solution for the complete frozen potato and banana wafers making plants in all ranges like 100 Kg/hr to 5000 Kg/hr. From the tons of potatoes and bananas, the quality-wise segregation is done using auto-selecting conveyors then it will take in process such as washing, peeling, heating, water knife cutting, sliver and starch removing, pre-frying, QC checking and packaging according to given quantities.
Based on our state-of-art design and process flow following equipment configuration is derived for production of Frozen French Fries Line 200 kg/hr to 10000 kg/hr capacity.

1. Complete SS 304 construction, food grade belts and other accessories except bought out items like motors, bearings etc.
2. Hygienic design with CIP technology.
3. Easy accessible hence proper cleaning
4. Robust and reliable design
5. Automatic continuous abrasive peeler for better controlled peeling of the Potatoes
6. Energy efficient and environmental friendly technology

We provide Turnkey Solution for Tomato Processing Plants for all ranges from 100 kg/hr to 10000 kg/hr using our state-of-art and high tech machineries. Typical stages for these genre of plants are:

1. Firstly, raw tomatoes are unloaded into tomato unloading vessel in order to prepare for washing unit for thorough cleans. In this unit, the washing takes place by means of water jet and air jet. Washed tomatoes get transferred to sorting table.
2. The damaged/ rotten tomatoes will not be accepted in the line and must be removed manually in the sorting table by skilled labours.
3. Washed and selected tomatoes are then transferred to fruit crusher where tomatoes will be crushed to form the slurry using complete SS304 roller assembly.
4. This slurry is directly put into the “Hot / Cold Break System” where it is heated to 65-700C or 950C in hot break system for the enzymatic inactivation.
5. After this operation the slurry is transferred to Pulper through suitable pump for separating the pulp and waste.
6. The separated tomato seed, skin and waste is collected in a hopper and discharged through screw conveyor. The pulp obtain is called puree.
7. The refined tomato juice from Pulper finisher is then fed to the double effect vacuum evaporator to be concentrated by boiling at low temperature under vacuum to preserve the organoleptic characteristics of the tomato.
8. For batch type small scale processing this refined juice is fed to double jacketed steam kettle. Final concentrated tomato puree at 14 Brix / tomato paste at 30 Brix coming out from evaporator/kettle would be further used for Pasteurization in tubular pasteurizer and cooling at 45-500C for filling in drums.

Normally tomato ketchup is being produced from existing tomato paste or puree during the off season, rarely is produced on-line from fresh tomatoes. Tomato paste at 30°Brix /Tomato puree at 14 brix cold /hot break type is being taken from its 50L /200 L drum and unloaded into the puree unloading tank. It is then pumped by a lobe pump as per required feed rate to formulation tanks for tomato ketchup preparation. Drinkable/softened water is being added in a volume to make it desired formulation. Other ingredients as per the formulation are prepared separately in tanks and then added to formulation tanks for uniform mixing. Sugar Syrup, Vinegar, Salt etc are prepared and added to formulation tank according to volumes specified by the recipe. Then add spices and essential oils according to the recipe and mix again. Product recirculation is done for proper blending of product. Continuous agitation is provided by agitator for uniform blending of different ingredients of tomato ketchup. The final formulated mixture (ketchup) can now be pumped through a high pressure homogenizer to tubular heat exchanger – Pasteurizer in order to pasteurize it at 90-950C.

Major equipments used in tomato paste or ketchup preparation are:

• Washing Units
• Used Water Filtration Units
• Sorting Conveyors
• Fruit Mills, Blenders and mixtures
• Pulp Cum Finisher
• Vacuum Evaporator
• Double Jacketed Steam operated heater
• Pasteurization unit
• Holding Tank
• Packing machine
• Sterilization unit