categoria: Pomodori pelati

The hot preserving liquid – usually slightly concentrated tomato juice – is added later, by the next filling machine. Finally, the filled can passe to the seaming and heat treatment section, in a rotating box tunnel.

A further sorting station eliminates consequent damaged tomatoes. Packaging takes place in cans of varying capacities, ranging from 500g to 10kg, with the help of telescopic fillers.

It is the most widely used method, because of the high production capacities – up to 50 tons per hour. The operation takes place with a rapid heating process up to 115°C and a subsequent vacuum cooling of the fruit, in order to detach the skin from the pulp. The pulp is removed altogether by […]

Suitable for medium-low production (10–15 tons per hour). In this case, the quality of the finished product is high. However, this method requires fairly homogeneously sized tomatoes (more waste) and important maintenance of the mechanical parts of the machine.