Fruits and Vegetables purees offer year-round availability of otherwise seasonal Fruits and Vegetables. The process of manufacturing and processing these purees begins with the thorough washing of the Fruits and Vegetables and the removal of stems, cores, and seeds. It then proceeds to enzyme deactivation, and then aseptic packaging.

With evaporation and then pasteurization, the pulp of the Fruits and Vegetables are reduced into a pure concentrate. We offer top-of-the-line equipment for Fruits and Vegetables puree lines and include cold extraction technology to ensure the freshness of the concentrate and to help retain its inherent taste and fragrance.

Fruit juices (pulpy and cloudy) are also processed with the same technology using an advanced blending system that enables extraction of the highest-quality concentrate and puree. A fruit juice can be considered a suspension of water, sugars (mainly: Glucose – Fructose – Sucrose), acids, essences, vitamins, proteins, minerals, pigments and pectin-substances. Some pulpy / cloudy juices contain insoluble substances.

The technological cycle has to be developed in order to preserve as much as possible the organoleptic properties, the colour and aromas of the fresh fruit. So especially the thermal treatments, which are necessary either to get a good yield in some steps of the process, either to have microbial stability, must be carefully evaluated just to avoid browning phenomena and vitamins and proteins degradation. The thermal cycle anyway is always a combination of temperature value and holding time.

The increased interest in improved health has led to a higher demand for Fruits and Vegetables juices. Our clear juice processing line is designed to produce and process clear juice from apples, berries, cherries, and pomegranates. Fruit sterilization, first- and second-stage extraction, concentration, clarification, pulp purification, and aseptic processing are the stages in which clear fruit juices are produced in an extremely gentle manner and a temperature-controlled environment to retain their original flavor and colour.

Advanced heat treatment and falling film evaporation technology is then used to fill and package the juices, keeping them fresh for months.

Freezing solutions are critical to stop the development of bacteria in fruits, vegetables, and meat. Our freezing solutions include VLT frequency converters, which enable fan speed adjustment in fluid freezing for all kinds of products. Fluid freezers are operated through touch-screen panels that provide access to all freezer parameters and functions, including internal video monitoring systems capable of functioning at -40℃.

This allows users to control freezing processes without entering the freezer. Our air Snow Removal (ASR) system prevents frost deposits, allowing the freezer to function at full capacity and maintaining the quality of the food products, particularly fruits and vegetables.

Processed and packaged baby food has now become more popular than ever, and parents are ensuring that they bring home the most hygienically prepared baby food for their little ones. Our baby food lines with high-end homogenizing and pasteurizing solutions ensure that all baby food, from purees to formula retain their high nutritional value with fresh taste and colour.

Some processed food, such as food in Pouches, Cups, and Sachets that requires cooling after packaging can be cooled with our Twist Water Coolers (TWC). Our TWCs are space and energy-efficient. They also utilize the minimum amount of water needed and water in the system is reused for maximum efficiency. The same goes for our Twist Water Pasteurization (TWP) systems, which are used to eliminate pathogens in packaged foods. We use hot water, cool water, and chilled water towers, based on the product in case of both TWP and TWC. The water cooling and pasteurizing method is used for products such as packaged pasta sauces.

Twist Air Pasteurizers (TAP) and Twist Air Coolers (TAC) are perfect for the processing of fruits and vegetables, pastas and pasta sauces, meats, and bakery products. TAPs work without water and are perfect solutions for areas where water is not easily available or for products that are sensitive to water in the processing or packaging stage. Most importantly, more than one product can be treated using TAPs. This helps optimize maintenance and labour costs in the process without affecting the final quality of the product. We use atmospheric and chilled air to cool both packaged and non-packaged foods using TAPs and TACs.

Spiral Freezer

Section Of Spiral Freezer

Section Of Spiral Freezer

Jams and Marmalades are popular products in the market as one of the many breakfast foods. However, their processing is complex, demanding processing under strict regulations. We have high-end equipment that enables the preparation of both clear and chunky jams and marmalades: from the kettle to the storage system, and equipment for blending, and vacuum packaging and filling into glass jars.

Additionally, we offer sugar powder feeding screw conveyors, diaphragm pumps for puree or concentrate feeding, and a bin tipper for diced Fruits. We are equipped to produce jams and marmalades from both fresh Fruits as well as fruit concentrates.

Candied fruit has always been a delicious snack. The process of candying involves replacing the water in the fruit with sugar. We have a well-equipped and state-of-the-art candying plant with candied fruit production lines to deliver bulk products. Our equipment consists of both traditional and vacuum candying technology, which enables us to candy fruits while keeping them undamaged and without using excessive manpower.

Within as little as 10 hours, we can process a fruit into delicious candy (whole or in portions) by following a thorough desalting or desulphurizing, portioning, syrup treatment (with equipment to prepare, filter, store, and dispense syrups), processing, and then packaging.

Our machinery is specifically designed to clean, cut, and portion green leafy vegetables such as Spinach and Molokai leaves, thus enabling a diversified product range. Our portioning solutions also include services for blanched or cooled spinach and other leafy vegetables, mozzarella and other cheeses, and frozen products, among others.

The machines also contain moulds to process popular frozen items such as dinosaur-shaped or geometric nuggets. All products are portioned accurately while retaining their natural structure. In case of leafy vegetables, a significant amount of water content, salts, and calcium are retained in the processed item.

Fresh Cut Salads are a boon for people today, and our machinery is specifically designed to process and deliver the highest-quality cut salads. The process is entirely automated, where the salad leaves, e.g. Romaine Lettuce, Baby Spinach, Scarola are passed through the machine and cut without excess stress and heat. This prolongs the product life and retains their original shape.

With a space-saving and easily accessible design for cleaning, and belts placed outside the insulated cabin, our machinery demonstrates high mechanical reliability, an easy-to-clean functionality, and a contamination-free environment. The machinery also comes with an optional touch-screen facility to supervise its internal function.