tomato paste production line Italy with high quality

In Italy, for the production of tomato paste, there is a separate manufacturing line. The manufacturing line is equipped with a high level of quality.

When the CFT Corporation discusses the design and construction of assembly lines for processed tomatoes, it is not embarrassing to call them great leaders. The CFT Group created and put in these lines. They have never changed their business strategy or approach to the creation of new technology since their establishment in 1945 in the city of Parma, which is situated in the center of the Italian Food Valley.

There are numerous records that demonstrate the wide range of technology that CFT Group possesses for processing tomatoes, running an entire plant, and producing tomato paste: several of their instruments have become standard manufacturing equipment for tomato paste and sauce.

Progress History

Given that tomatoes are one of the products they sell, they can cite numerous instances of their company’s successes in the processed tomato industry.

The series of plants that were installed in the Ivory Coast for the Carré d’Or group between 2015 and 2020 illustrates one of the greatest works carried out by CFT in the field of processed tomato manufacturing in recent years, among the many businesses they can mention.

Ivory Coast will be where these plants are installed. The long journey, which begins with the establishment of the company and ends with the packaging of the raw materials, is one of the many programs that was created from scratch. One of many projects that were started from scratch is this one.

Agriconserve Rega, an Italian client of CFT Group, wanted to improve both the caliber of their output and their production capacity. One of the more recent projects that CFT Group completed was this one.

Combining Rega’s San Marzano PDO tomatoes with the previous batch of Apollo’s bright red, fresh tomato concentrate allowed them to create a tomato concentrate of the highest gourmet quality.

Another one of their strengths is how enthusiastically they embrace innovative and forward-thinking solutions to a range of problems as demonstrated by this project.

The total supply of tomatoes for the 2019 growing season was comparable to the early projections that were made. For a thorough analysis covering the data from 2019 as well as potential outcomes beginning in 2020 and beyond, see the Tomato News 2020 Yearbook.

The Production and Manufacturing Process for a Small Quantity of Italian

In Italy, cherry tomatoes are crushed, mixed to remove the seeds and peel, and then boiled once more to compress the tomatoes into a paste that is less thick, more vibrantly red, and more recently produced.

The main procedures in the production of tomato paste in Italy include washing, drying, and heating the tomatoes, crushing them, cooking, filling, and pasteurizing them.

This tomato production process uses the following inexpensive tools to make tomato paste:

tomato-washing apparatus

The tomato washing machine, also referred to as the floating tomato washing machine, was created specifically for cleaning tomatoes.

apparatus for warming up tomatoes

Italians always pre-heat the cleaned tomato to a temperature between 55 and 70 degrees Celsius before crushing it.

Only a small amount of tomato paste is produced during the crushing and preheating process. Delay preheating is used to achieve this, allowing pectinase to partially break down the pectin in the tomatoes.

a tomato-crushing machine

Whole tomatoes can be crushed into pieces that are between 2 and 5 millimeters in size while still keeping the cavity airtight. Compared to a typical crushing machine, the hygienic conditions are better, and the noise level is much lower.

a device for preparing tomatoes

The tomato-cooking device has a mixer and is occasionally referred to as a “jacketed pot.” This mixer can prevent using the paste pot while the ketchup is boiling and can evenly stir the ingredients after they have been added.

machine for packing tomatoes

The production of Italian tomato sauce most frequently involves the use of filling and sealing equipment; this equipment includes a high level of automation, computerized tube filling, color tagging, filled, capping, batch counting, tail cutting, and tube discharge;

Furthermore, ketchup in tubes has a thirty to forty-five-day shelf life; after using the ketchup, simply store the tube in the refrigerator.

Pasteurized machinery for tomatoes

Italians typically pasteurize the tomato paste tube in hot water after it has been filled and sealed. This can eliminate any bacteria that have developed after coming into contact with outside air in the bottle cap and cylinder head.

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