Fruit Juice Plant

Approx. Rs 1,45,00,000 / PieceGet Latest Price

Fruit Pulp Processing Section

While dealing with fruit pulp processing the following steps should be needed to be done to get a good quality (hygienic) product. It includes cleaning, inspection, sorting, and extraction of pulp (depending on the type of the fruit) and sterilizing (pasteurization) of the product. Below a detailed description of the process is given.

Washing, Sorting & Inspection Section

Initially, fruit should be washed with hot water/normal water as necessary to avoid dirt or impurity enters during the process. The sorting/inspection of the fruits should be done to maintain the quality of the pulp.

Pulping Section

The fruits are then subjected to peeling, cutting, and transfer to pulping section by using a slat or bucket elevator. The peeled and cut fruits are passed through a coarse and fine pulper or twin jet extractor to give good quality pulp by separation of juices and seeds. The fine pulp is collected in tanks and taken to the Processing Section.

Process Section

The fine pulp is then pasteurized. The processing is done either through Tubular/Spiral flow/Scrapped surface or Heat Exchange Homogenizer which is then de-aerated with an aroma recovery system. The hot pulp is then taken to the filing section.

Packaging Section

The pulp is filled into cans through a Rotary pump filer. This section also consists of equipment like can seamier, body reformer, can lid bidding, hand flagging, and date embossing machine. The filled cans are finally retorted to sterilize the product.

Goma has successfully executed Fruit Pulping / RTS & CSD beverage processing plants in India, Malaysia, Thailand, Nepal, Bangladesh, Sri Lanka, Tashkent, Sudan, Ethiopia, Mauritania, Algeria, Nigeria, Tanzania, Iran, Oman, UAE, France, Switzerland, Australia, etc.

WE has ultra-precision manufacturing facilities under one roof with excellent testing and quality control. WE is backed by proactive engineers and technocrats and has a network protocol for customer support in Chennai, Bangalore, Hyderabad, Kolkata, and Delhi also an overseas subsidiary for sales & services.

Additional Information:

• Item Code: JUICEFILLPROJECT
• Production Capacity: 120 BOTTLES PER MINUTE
• Delivery Time: 10 WEEKS
• Packaging Details: ADVANCE FILLING TECHNOLOGY THROUGH UHT FOR LONG LIFE

Approx. Rs 18,50,000 / PieceGet Latest Price

Sugar Syrup Preparation Plant is an essential ingredient to enhance the quality of end product. The sugar will be dissolved by heating the pre decided quantity of water and adding sugar into it. By heating the same up to the set temperature, and hold it for some time then transferred to fine filters online and cool to the required temperature [either ambient or chilled, as required for the process]

Additional Information:

• Production Capacity: 90

Approx. Rs 13,25,000 / UnitGet Latest Price

The process of hot filling involves several steps, each step is essential to maximize the benefits of shorter fill time and extended shelf life without preservatives.

 

1. The beverage is pasteurized and heated to the hot filling temperature, generally between 190 - 203 F (or 90 - 95 C) in a heat exchanger for at least 15 - 30 seconds. This process typically kills all microorganisms in the liquid.

 

 

2. The liquid is cooled to around 180 - 185 F (82 - 85 C) and filled at the filling station. In some cases, nitrogen is introduced into the head space (the empty space between the liquid and the brim) to remove oxygen in order to avoid oxidation. The closure is then applied immediately after. This process will sterilize the inner surface of the container.

 

 

3. The container is either tilted on to one side or inverted to ensure the closures is also sterilized with the hot liquid touching the inside surface.

 

 

4. The container / closure package is then brought to a cooling station (water bath or shower) to cool it rapidly, this process will help preserve the product taste and nutritional properties. The cooling process will also create a vacuum inside the container, preventing microbial growth.

 

 

5. The cooled bottle / closure package is dried and decorating label is applied.

 

Approx. Rs 16,50,000 / PieceGet Latest Price

The process of hot filling involves several steps, each step is essential to maximize the benefits of shorter fill time and extended shelf life without preservatives.

 

1. The beverage is pasteurized and heated to the hot filling temperature, generally between 190 - 203 F (or 90 - 95 C) in a heat exchanger for at least 15 - 30 seconds. This process typically kills all microorganisms in the liquid.

 

 

2. The liquid is cooled to around 180 - 185 F (82 - 85 C) and filled at the filling station. In some cases, nitrogen is introduced into the head space (the empty space between the liquid and the brim) to remove oxygen in order to avoid oxidation. The closure is then applied immediately after. This process will sterilize the inner surface of the container.

 

 

3. The container is either tilted on to one side or inverted to ensure the closures is also sterilized with the hot liquid touching the inside surface.

 

 

4. The container / closure package is then brought to a cooling station (water bath or shower) to cool it rapidly, this process will help preserve the product taste and nutritional properties. The cooling process will also create a vacuum inside the container, preventing microbial growth.

 

 

5. The cooled bottle / closure package is dried and decorating label is applied.

 

Approx. Rs 14,50,000 / UnitGet Latest Price

The process of hot filling involves several steps, each step is essential to maximize the benefits of shorter fill time and extended shelf life without preservatives.

 

1. The beverage is pasteurized and heated to the hot filling temperature, generally between 190 - 203 F (or 90 - 95 C) in a heat exchanger for at least 15 - 30 seconds. This process typically kills all microorganisms in the liquid.

 

 

2. The liquid is cooled to around 180 - 185 F (82 - 85 C) and filled at the filling station. In some cases, nitrogen is introduced into the head space (the empty space between the liquid and the brim) to remove oxygen in order to avoid oxidation. The closure is then applied immediately after. This process will sterilize the inner surface of the container.

 

 

3. The container is either tilted on to one side or inverted to ensure the closures is also sterilized with the hot liquid touching the inside surface.

 

 

4. The container / closure package is then brought to a cooling station (water bath or shower) to cool it rapidly, this process will help preserve the product taste and nutritional properties. The cooling process will also create a vacuum inside the container, preventing microbial growth.

 

 

5. The cooled bottle / closure package is dried and decorating label is applied.

 

Approx. Rs 4,75,000 / UnitGet Latest Price

Approx. Rs 16,50,000 / UnitGet Latest Price

Auto Rinser/Filler /Capper to fill Pulpy Juice from 60-95 Degree with a high level of accuracy. The valve has the Latest recirculation technology. SPEEDS RANGE FROM 30 BPM TO 600 BPM.

1. The beverage is pasteurized and heated to the hot filling temperature, generally between 190 - 203 F (or 90 - 95 C) in a heat exchanger for at least 15 - 30 seconds. This process typically kills all microorganisms in the liquid.

 

 

2. The liquid is cooled to around 180 - 185 F (82 - 85 C) and filled at the filling station. In some cases, nitrogen is introduced into the head space (the empty space between the liquid and the brim) to remove oxygen in order to avoid oxidation. The closure is then applied immediately after. This process will sterilize the inner surface of the container.

 

 

3. The container is either tilted on to one side or inverted to ensure the closures is also sterilized with the hot liquid touching the inside surface.

 

 

4. The container / closure package is then brought to a cooling station (water bath or shower) to cool it rapidly, this process will help preserve the product taste and nutritional properties. The cooling process will also create a vacuum inside the container, preventing microbial growth.

 

 

5. The cooled bottle / closure package is dried and decorating label is applied.

 

It is important to note that not all bottles are hot fill compatible. A quick review of our Which Plastic Is Right For Me Infographic reveals that most common plastic resin cannot withstand hot filling temperatures (Refer to Temperature Tolerance characteristics section for details). However, there are common technologies that will enable a specific type of PET plastic to be hot fill compatible. They are generally referred to as "Heat-set PET".

Heat-set PET is now a common plastic container type in many hot fill beverage applications. They are specifically made to withstand hot-fill temperatures, in some cases up to 192 F, while maintaining clarity and lightweight characteristics. PET is also recyclable, making it a good alternative to glass, which is also hot fill compatible. We have compiled a short (not exhaustive list) of heat-set PET bottles here as a reference.

Approx. Rs 9,50,000 / UnitGet Latest Price

Gear Pump Filling and capper mono block offers flexibility for wide range of liquids with ease of simply. Gear pump fillers are positive displacement pumps with self-priming features. Pumps can fill minimum to maximum fill volume without any mechanical setting by HMI such as a flow meter. Gear Pump filling is a cheaper option of flow meter filling.

Gear Pump Filler is accurately measured the revolutions of the pump and motor assembly. Fill rates can be modulated controlling the motor RPM and running time with guaranteed to result in a clean end to your fill cycle.

•  7” color touch screen with plc for various error message and control system
•  Rugged, Reliable construction
•  Cam operated bottle lift mechanisms for reliability and long life
•  In feed screw, star, main star, and exit star wheels precisely align each bottle
•  Motorized height adjustment of capping turret
•  No bottle no filling, no bottle no cap release, Outfeed jam machine stop, low cap in maxine machine stop, Auto feeder on/off system, Safety door open machine stop
•  24V BLDC motor operated gear pump
•  Pick n place cap transfer to the capping head
•  Maintenance free pneumatic gripper type capping head
•  Cap feeder auto on/off system preventing cap damage

•  Cappers include fully adjustable cap torqueing head for precise torque control
•  Programmable for multi speed and profile filling cycles
•  Designed for easy change-over and cleaning
•  Integrated fault light and alarm to inform operator production error
•  Individual nozzle fill volume adjustment by HMI
•  Synchronized variable speed control
•  All contact parts are SS-316/peek/PTFE/silicon/EPDM and non-contact parts SS 304, MS frame structure with SS cladding
•  Precise filling valve for 100% spillage/drip free on bottle neck and shoulder
•  Fully interlocked guarding for machine protection safety
•  High filling accuracy: ±1%
•  CIP at temperatures up to 70°c

•  Liquid Filling Machines
•  Linear Liquid Filling Machines
•  4 Head Servo Based Piston Filling Machine
• 6 Head Servo Based Piston Filling Machine
• 8 Head Gear Pump / Flow Meter Based In-Line / Linear Filling Machine
• 8 Head Servo Based Piston Filling Machine
• 12x12 Head Servo Based Piston Filling Machine
• Rotary Liquid Filling Machines
• 16x8 Flow Meter Based Rotary Filling and P&P Capping Machine
• 24x8 Gear Pump Based Rotary Filling and P&P Capping Monoblock
• 30x12 Flow Meter Based Rotary Filling and ROPP Capping Machine

Approx. Rs 19,50,000 / UnitGet Latest Price

1. The beverage is pasteurized and heated to the hot filling temperature, generally between 190 - 203 F (or 90 - 95 C) in a heat exchanger for at least 15 - 30 seconds. This process typically kills all microorganisms in the liquid.

 

 

2. The liquid is cooled to around 180 - 185 F (82 - 85 C) and filled at the filling station. In some cases, nitrogen is introduced into the head space (the empty space between the liquid and the brim) to remove oxygen in order to avoid oxidation. The closure is then applied immediately after. This process will sterilize the inner surface of the container.

 

 

3. The container is either tilted on to one side or inverted to ensure the closures is also sterilized with the hot liquid touching the inside surface.

 

 

4. The container / closure package is then brought to a cooling station (water bath or shower) to cool it rapidly, this process will help preserve the product taste and nutritional properties. The cooling process will also create a vacuum inside the container, preventing microbial growth.

 

 

5. The cooled bottle / closure package is dried and decorating label is applied.

 

Approx. Rs 18,75,000 / UnitGet Latest Price

• Dimensionally stable
• Rust resistant
• Durable

Function:

• Rinse the empty pet bottle
• Filling the rinsed bottles
• Capping the filled bottles

Approx. Rs 14,85,000 / UnitGet Latest Price

The process of hot filling involves several steps, each step is essential to maximize the benefits of shorter fill time and extended shelf life without preservatives.

 

1. The beverage is pasteurized and heated to the hot filling temperature, generally between 190 - 203 F (or 90 - 95 C) in a heat exchanger for at least 15 - 30 seconds. This process typically kills all microorganisms in the liquid.

 

 

2. The liquid is cooled to around 180 - 185 F (82 - 85 C) and filled at the filling station. In some cases, nitrogen is introduced into the head space (the empty space between the liquid and the brim) to remove oxygen in order to avoid oxidation. The closure is then applied immediately after. This process will sterilize the inner surface of the container.

 

 

3. The container is either tilted on to one side or inverted to ensure the closures is also sterilized with the hot liquid touching the inside surface.

 

 

4. The container / closure package is then brought to a cooling station (water bath or shower) to cool it rapidly, this process will help preserve the product taste and nutritional properties. The cooling process will also create a vacuum inside the container, preventing microbial growth.

 

 

5. The cooled bottle / closure package is dried and decorating label is applied.

 

Approx. Rs 28,00,000 / UnitGet Latest Price

The process of hot filling involves several steps, each step is essential to maximize the benefits of shorter fill time and extended shelf life without preservatives.

 

1. The beverage is pasteurized and heated to the hot filling temperature, generally between 190 - 203 F (or 90 - 95 C) in a heat exchanger for at least 15 - 30 seconds. This process typically kills all microorganisms in the liquid.

 

 

2. The liquid is cooled to around 180 - 185 F (82 - 85 C) and filled at the filling station. In some cases, nitrogen is introduced into the head space (the empty space between the liquid and the brim) to remove oxygen in order to avoid oxidation. The closure is then applied immediately after. This process will sterilize the inner surface of the container.

 

 

3. The container is either tilted on to one side or inverted to ensure the closures is also sterilized with the hot liquid touching the inside surface.

 

 

4. The container / closure package is then brought to a cooling station (water bath or shower) to cool it rapidly, this process will help preserve the product taste and nutritional properties. The cooling process will also create a vacuum inside the container, preventing microbial growth.

 

 

5. The cooled bottle / closure package is dried and decorating label is applied.

 

Approx. Rs 18,75,000 / UnitGet Latest Price

The process of hot filling involves several steps, each step is essential to maximize the benefits of shorter fill time and extended shelf life without preservatives.

 

1. The beverage is pasteurized and heated to the hot filling temperature, generally between 190 - 203 F (or 90 - 95 C) in a heat exchanger for at least 15 - 30 seconds. This process typically kills all microorganisms in the liquid.

 

 

2. The liquid is cooled to around 180 - 185 F (82 - 85 C) and filled at the filling station. In some cases, nitrogen is introduced into the head space (the empty space between the liquid and the brim) to remove oxygen in order to avoid oxidation. The closure is then applied immediately after. This process will sterilize the inner surface of the container.

 

 

3. The container is either tilted on to one side or inverted to ensure the closures is also sterilized with the hot liquid touching the inside surface.

 

 

4. The container / closure package is then brought to a cooling station (water bath or shower) to cool it rapidly, this process will help preserve the product taste and nutritional properties. The cooling process will also create a vacuum inside the container, preventing microbial growth.

 

 

5. The cooled bottle / closure package is dried and decorating label is applied.

 

Approx. Rs 19,50,000 / UnitGet Latest Price

• The rinser has a No Bottle-No rinse arrangement which prevents wastage of water.
• The important feature on the R.F.C. is water saving, one can recover 90% of rinse water by collecting in a sump tank and recycle it by sending to the raw water storage tank.
• There is no chance for contamination by oil, grease and other contaminants from the machine as the rinse water is at all times passed through and is in contact only with stainless steel components, this includes the rinse water after use.
• The rinser has minimal water wastage and recycles rinse water but ensures a high level of cleaning and so is a economical and eco-friendly mach

Approx. Rs 17,50,000 / PieceGet Latest Price

Juice Filling Machine / Juice PET Bottling Machine A flourishing enterprise in this domain, engaged in offering a wide range of Juice Filling Machine / Juice PET Bottling Machine. The machine can fill and pack the juice and other drink starting from 250 ml to 500ml bottles according to client’s input. The bottles are packed and sealed for delivery may vary between 50 and 80 per minute. The variation occurred due to ml difference coming up in the bottles. Apart from this, clients need just few minutes training to become accompanied with machine operation.

Applications:

 Juice, soda and beverage making companies

Other Details:

 This equipment is automatic washing filling capping three in one machine. It’s of many advantages, such as compact structure, perfect control system and easy to be operated. Advanced touch screen and PLC control system makes man-machine communication true.
 Washing part is mainly composed of washing pump, bottle clamps, water distributor, up turn-plate, guide rail, protection cover, spraying device, defrosting tray, rinse water take and rinse water refluxing tank.
 Filling Part is mainly composed of filling tank, filling valves (hot and pressure filling), bottle hanging device / bottle pedestals, elevating device, liquid indicator, pressure gauge, filling pump, vacuum pump, etc.
 Capping part is mainly composed of capping heads, cap loader (separated), cap unscrambler, cap drop rail, pressure regular, cylinder.
 Main electrical components are all imported from world famous brands to guarantee excellent performance of the whole machine.

Approx. Rs 19,50,000 / UnitGet Latest Price

The process of hot filling involves several steps, each step is essential to maximize the benefits of shorter fill time and extended shelf life without preservatives.

 

1. The beverage is pasteurized and heated to the hot filling temperature, generally between 190 - 203 F (or 90 - 95 C) in a heat exchanger for at least 15 - 30 seconds. This process typically kills all microorganisms in the liquid.

 

 

2. The liquid is cooled to around 180 - 185 F (82 - 85 C) and filled at the filling station. In some cases, nitrogen is introduced into the head space (the empty space between the liquid and the brim) to remove oxygen in order to avoid oxidation. The closure is then applied immediately after. This process will sterilize the inner surface of the container.

 

 

3. The container is either tilted on to one side or inverted to ensure the closures is also sterilized with the hot liquid touching the inside surface.

 

 

4. The container / closure package is then brought to a cooling station (water bath or shower) to cool it rapidly, this process will help preserve the product taste and nutritional properties. The cooling process will also create a vacuum inside the container, preventing microbial growth.

 

 

5. The cooled bottle / closure package is dried and decorating label is applied.

 

Approx. Rs 1,22,00,000 / PieceGet Latest Price

Additional Information:

• Production Capacity: 2000 LITER PER HOUR
• Delivery Time: 4 MONTHS
• Packaging Details: WOODEN PACKAIGNG

Approx. Rs 10,00,000 / UnitGet Latest Price

The process of hot filling involves several steps, each step is essential to maximize the benefits of shorter fill time and extended shelf life without preservatives.

 

1. The beverage is pasteurized and heated to the hot filling temperature, generally between 190 - 203 F (or 90 - 95 C) in a heat exchanger for at least 15 - 30 seconds. This process typically kills all microorganisms in the liquid.

 

 

2. The liquid is cooled to around 180 - 185 F (82 - 85 C) and filled at the filling station. In some cases, nitrogen is introduced into the head space (the empty space between the liquid and the brim) to remove oxygen in order to avoid oxidation. The closure is then applied immediately after. This process will sterilize the inner surface of the container.

 

 

3. The container is either tilted on to one side or inverted to ensure the closures is also sterilized with the hot liquid touching the inside surface.

 

 

4. The container / closure package is then brought to a cooling station (water bath or shower) to cool it rapidly, this process will help preserve the product taste and nutritional properties. The cooling process will also create a vacuum inside the container, preventing microbial growth.

 

 

5. The cooled bottle / closure package is dried and decorating label is applied.

 

Product Price :Get Latest Price

We design and manufacture a wide range of agitators for liquids and Paste for all process in the pharmaceutical, chemical, food, cosmetics and similar industries. Agitators are provided with different types of agitation components for process such as mixing, blending, dissolution, dispersion, homogenization, reaction, fermentation, oxidation, digestion and emulsification of liquid, paste, ointment, solution, viscous material and solid-liquid.

Agitators are designed and adapted to any vessel shape and can be implemented with or without lower support. Different types of blades can be combined depending on the process requirements. The sealing system are designed and adapted depending on the requirement of the various process and start from simple retainers to double mechanical seals. Agitators are available with different type of mounting as per suitability of the process and users requirements.

Different types of blades can be combined depending on the process requirements and various conditions including the stirring objective, tank shape, rotating speed, viscosity, mixing blades of different configurations should be applied for different operating objectives. Different mixing blades follow various specifications to design and select the configurations of the blades. The ratio of the blade to the inner diameter of the tank, angular speed of the blade top, viscosity change during mixing process and the range of the flow volume are the factors to be considered. There are various types of blade mixer and can be categorized into axial flow and radial flow according to the flow pattern of the fluid in the tank. The main factors affecting mixing performance are as below and the commonly used configurations are listed for reference:

1. Shape, diameter, sweep back angle and slant angle of the mixer blade
2. Number of layers and the vertical position of the mixer blade where it is installed
3. Rotating speed of the mixer blade
4. Shape, inner volume, number of baffles and outline dimensions of the mixing tank
5. Batch operation or continuous operation.

Agitators available with different type of drives and speeds with direct motor and with gear drive as per process requirements. Agitators are suitable for mixing volumes 5 liters to 10,000 liters.

Salient Features :

• Design is cGMP - Current Good Manufacturing Practices compliance.
• All contact parts AISI 316 & non contact parts AISI 304.
• Capacity available for volume of 5 liters to 5,000 liters.
• Available various different type of mixing blade.
• Available different mounting of stirrer assembly.
  1. Wall mounting
  2. Telescopic Stand
  3. Top of the vessels / Tanks.
  4. Bottom of the Vessels / Tanks.
• Can be provided Variable Speed Drive for stirrer by VFD.
• Option available for Explosion proof motor and controls panel.