Fruit Processing Pulp and Jam Plant

We supply pulp and jam processing plants to fruit processors, cooperatives and contract manufacturers across South America.

The line covers washing and sorting, destoning and peeling where the fruit requires it, pulping and refining through selectable screen sizes, vacuum or atmospheric cooking kettles, sugar and pectin dosing, vacuum concentration, pasteurising, and filling into jars, pouches, drums or aseptic bags. Capacities run from 500 kilograms to ten tonnes per hour of fruit.

The difference between a pulp line and a jam line is mostly in the cooking and concentration stage, and buyers often want both from one plant: pulp in season for storage or export, jam year round from stored pulp. That is a sensible strategy in this region and it changes the specification, because aseptic pulp storage needs sterilising and bag-in-drum filling that a jam-only line does not have. Say which you intend and the plant is configured to do both if that is the aim.

Mango, guava, passion fruit, pineapple, banana and berries make up most of what our lines in Brazil, Colombia, Ecuador and Peru are running. Screen sizing, refiner settings and cooking profiles differ across all of them, and the wrong settings show up as seeds in the finished product or as scorched flavour.

Contact parts are 316 stainless on acidic fruit. Projects include layout drawings, utility schedules, commissioning and training, with FOB or CIF quotation and full documentation on shipment.