Ketchup Processing
- The preheated washed and chopped fresh tomatoes are transferred to the fruit mill to make the initial puree.
- The puree is then transferred to the pulping unit, where the outer skin and seeds of the tomatoes are separated from the puree.
- Tomato puree from the pulping station is transferred to cooking tanks for boiling to prevent quality degradation. The cooking tank also functions as a mixer where the necessary spices, salts or other ingredients are added to the puree.
- The puree is then transferred to the finishing unit, where excess fibers and particles are removed through screens.
- The finished puree is reheated again at high temperatures to achieve a smoother consistency.
- The ketchup is then transferred to storage containers and then sub to filling machines at elevated temperatures above 88°C. 0 C, to avoid contamination.
- Filling machines transfer ketchup into containers that are immediately sealed to retain the product's freshness.
Applications of pneumatic pumps in ketchup processing plant:
- Transfer of puree to cooking tanks.
- Transferring the puree to the finishing unit.
- Transferring ketchup to machines and packaging.
