Line and machines especially designed for the production and the aseptic filling of HB tomato paste (starting from fresh tomato) at different concentration levels, according to the highest quality international criteria. HB tomato paste processing line consists in raw product receiving, washing and sorting, chopping, pre-heating, refining, concentration, stocking, pasteurizing or sterilizing, hot or aseptic filling. Tomato paste can be kept in aseptic conditions for possible re-working in order to obtain, for instance, ketchup, sauces, juices, etc.
Cording to the highest quality international criteria. After the washing and sorting phase, the fresh tomatoes are conveyed to the thermophisical peeler, peel separators and manual sorting tables, thus allows the waste of no whole tomatoes or tomatoes not ripened again. Canned adding tomato juice, the seamed product is pasteurized in order to keep conservation up to the final consumption.
Line and machines especially designed for the production of Ketchup, according to the highest quality international criteria. Semi-finished tomato is mixed with salt, sugar, vinegar, spices and aromas according Customer’s needs, so subjected to pre-heating, deaeration, homogenizing, pasteurizing and hot filling.
Rossi & Catelli has developed a cold extraction technology and enzymatic inactivation technology for fruit and vegetables puree, that has completely changed the old production standards. The need to drastically reduce the pesticides in the final product, to maintain the organoleptic and colour properties, as well as to have the possibility to obtain a high final thickness, has led Rossi & Catelli to work out the Zenithline. The line consists in a cold extraction system, named Giubileo, that is able to process whole fruits or vegetables, avoiding all the peeling and cutting lines (in case of fruits without stones processing), in order to loose the least product as possible, as well as to reduce the oxidation.
CFT has developed a complete and automatic processing line for the production of natural and/or concentred tropical fruit puree and juices. The line designed and constructed is the result of the CFT constant commitment to research and development. The system has been designed to process a wide variety of fruit on the same line, to gurantee low energy consumption and high yield while safeguarding the organoleptic characteristic of the treated products.
The lines for the production of ready soups, developed according to the most advanced technologies have been designed to allow the maximum flexibility in production and the total guarantee for the preservation of the organoleptic characteristics of the treated product. Thanks to the multi-year experience gained in cooperation with the most important multinational companies of this sector, it was possible to develop production technologies such as to satisfy a wide range of products both homogeneous and containing large particles.
At CFT we design and build complete and fully automated processing system for the production of fruit spreads and fruit based ingredients such as jams and jellies, yogurt and bakery bases, ice cream toppings, etc.