Tomato processing

Our complete lines for tomato processing are designed to ensure excellent preservation of the organoleptic characteristics of the product.

There is a word that is often overused by companies: leader. It comes from the Old English word “lædan”, meaning ‘to go before as a guide’. Well, when we talk about tomato processing , we are not afraid to say that CFT Group is a true leader.

Starting in 1945 in Parma, in the center of the Italian Food Valley, we have never stopped growing and innovating our technologies. Many of our machines have become the standard of the industry of tomato processing: the Apollo pre-concentrator, the Venus Evaporator, the Giubileo refining system, the Olimpic range of sterilizers and the Macropak aseptic filler are leaders in their respective technologies.


Hot and Cold Break Tomato Paste

In the production of Cold Break tomato paste, the sorted product is crushed and heated up to 65-70 °C, a temperature that does not cause the complete inactivation of pectolytic enzymes but guarantees an optimal performance in the following juice extraction and refining phase.

In the production of Hot Break tomato paste, the sorted product is finely crushed and heated at the temperature of complete enzymatic inactivation or higher (up to 105 °C); the pulp obtained is subsequently submitted to the refining process.


Finishers, Thermal Treatment and Packaging

The juice obtained both from Cold Break or Hot Break technology is collected into a storage tank and sent to a pre-concentrator and subsequently to a “finisher” multiple effect evaporator, where the juice concentration takes place, or directly to the evaporator. Our pre-concentrator Apollo MVR can concentrate tomato up to 12° brix with its falling film technology, with no need to use multi-effect systems: the consequent energy savings and considerably improved quality of the finished product are immediately evident.

The obtained tomato paste is then submitted to a further phase of thermal treatment in heat exchangers, to achieve the pasteurization or sterilization temperature before being packaged.