Industrial Mango Puree Production Line with Aseptic Filling 1 t/h-20 t/h Capacity and SUS304/SUS316 Material

Our mango puree production line is specially engineered to produce high-viscosity, smooth mango puree suitable for juice blending, nectar production, yogurt preparation, and baby food manufacturing. Available in both cold break (for fresh flavor) and hot break (for longer shelf life and higher viscosity) configurations.

Core Equipment & Process Flow

Step 1 – Fruit Preparation
Fresh mangoes are first washed in a bubbling washer with high-pressure spray to remove field dirt. An automatic feeding hopper with conveyor belt transfers fruits to the inspection table where workers remove defective fruits.

Step 2 – Breaking & Pulping
A hammer crusher or fruit breaker breaks the mangoes into small pieces. The material then enters a double-stage pulping machine:

First stage (Rasper): Coarse screen (1.5-2.0mm) separates skin and large fibers

Second stage (Refiner): Fine screen (0.5-0.8mm) produces smooth puree

Both screens are made of stainless steel with anti-wear coating for long service life.

Step 3 – Enzymatic Treatment (Optional)
For higher yield and clearer serum, pectinase enzyme is added in a holding tank. This step breaks down pectin, reduces viscosity, and increases free-flowing juice by 10-15%.

Step 4 –  Sterilization & Aseptic Filling
The puree passes through a tubular or scraped surface heat exchanger for UHT sterilization (95-105°C for 15-30 seconds). After cooling, it is aseptically filled into:

200L aseptic bag-in-drums

20-25kg aseptic bags in cartons

1000L totes

Optional: Frozen puree production using a plate freezer or blast freezer.