Concentrated Grape Juice Production Line

Our Company's Advanced Team and Technology

We have a state-of-the-art team and processes, integrating Italian technology and European standards with domestic production techniques to form a rational concentrated grape juice production line processing plan. We can also provide a one-stop service for our clients' engineering projects, tailored to their investment status and production reality, including:

· Engineering design

· Matching equipment

· Installation

· Commissioning

· Technical and operational training

We offer a turnkey project for our clients.

Raw Material: Fresh grapes

End Products: Concentrated grape juice, grape juice beverages

Processing Capacity: 10 to 1500 metric tons/day

Juice Composition: Pure fruit juice, concentrated juice, and juice beverages.

Sterilization Methods: Pasteurization, UHT ultra-high temperature instant sterilization, and aseptic sterilization (adjustable according to requirements).

End Packaging: Aseptic bulk containers, bag-in-box aseptic small bags, tin small packaging, small bag packaging, glass bottle packaging, and plastic bottle packaging.

Control Method: Manual or automatic control options available for capacities below 300 tons.

System Components:

· Raw fruit lifting system

· Cleaning system

· Sorting system

· Peeling and juicing system

· Enzymatic filtration system

· Vacuum concentration system (used for concentrated juice)

· Tartrate removal system

· Blending system (used for juice beverages)

· Sterilization system

· Aseptic bulk bag filling system

· Small packaging filling system

Product Features:

1.Our grape concentrate processing equipment is rationally designed, aesthetically pleasing, stable in operation, energy-efficient, and has low steam consumption.

2.Grapes are processed using a specially designed root-removal crusher with high efficiency.

3.The concentration system uses a fully automatic falling film evaporator, specifically for the concentration of materials with good fluidity such as fruit juice and milk. The process includes:

o Even distribution of material into heating tubes by a liquid distributor

o Flowing down the inner wall of the tubes in an even film state under gravity, vacuum, and airflow

o Heating and vaporization by the heating medium (boiler steam)

o Separation of steam and liquid in the separator, with the steam being condensed and collected, and the concentrated liquid being discharged at the bottom

o In multi-effect evaporators, the secondary steam from one effect can be used as a heating medium in the next, achieving energy savings.

4.The evaporator operates at a low temperature, ensuring full utilization of heat, gentle and even heating of the grape juice, with a high heat transfer coefficient to prevent "dry wall" phenomena.

5.A specially structured condenser allows normal operation even at cooling water temperatures of 30°C or higher.

6.Continuous in-feed and out-feed with automatic control of the liquid level to the required concentration.

7.Aseptic sterilization and filling ensure the sterility of the material, allowing for storage at room temperature for 1-2 years.

8.Pineapple protease treatment equipment can be added upon request.