Extraction line of temperate fruits

Extraction Line of Temperate Fruits

The Tropical Food Machinery extraction line allows the processing of the main temperate fruits as peaches, nectarine, apple, pear, kiwi fruit, pomegranate, strawberry and many others for the production of whole pulp or refined juice with the highest yield in the market, preserving the flavor and aroma of the used raw material.

The great versatility of the line allows its utilization in every season of the year, decreasing the off-season periods, which generate high costs to the processing industries. The products obtained with TFM equipment can be exported to the major world markets because TFM fulfills all the requirements of global standards of good manufacturing practices.

Fruit pulp with high viscosity and high level of fibers is the current tendency of the market. Consumers of juice increasingly demand products that are minimally processed and even closer to natural fruit.

Our exclusive technological process allows fruit pulp processing with a high level of content of fibers and high viscosity. Each fruit has its own technological cycle, therefore, we also guarantee a better yield in the extraction.

The system of cold extraction was developed by TFM and allows obtaining pulps from apple, peach, pear, kiwi fruit and others, without heating or chemical peeling, obtaining a natural product without change or transference of color or even undesirable flavors. Regarding the apple, it is possible to produce juice or white puree from red fruits.

The dimensioning of line is done according to customer’s need, according to availability of the raw material and according to the intensity of the crops.


Indicative capabilities below:

TFM Temperate fruit       2000         2000Kg/h     of fruit input

TFM Temperate fruit       3000         3000Kg/h     of fruit input

TFM Temperate fruit       5000         5000Kg/h     of fruit input

TFM Temperate fruit    10.000      10.000Kg/h     of fruit input

TFM Temperate fruit    15.000      15.000Kg/h     of fruit input

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