Vegetable and fruit processing lines. Comprehensive equipment of workshops for processing vegetables, fruits and berries. Viburnum jam with pumpkin

One of the directions effective business is a mini-factory focused on the production of various types of products from vegetables, berries, fruits, which are always in demand. The most frequently processed are zoned types of fruit and vegetable crops. For example, from apples you can get healthy juice, puree, jam, dried fruits.

Production process

The process of processing specific types of fruits and vegetables includes several operations. A novice entrepreneur can choose only a few of them or purchase a mini-factory capable of producing many different types products.

Washing of raw materials precedes all other processing steps.

Drying. To obtain dried varieties, good quality raw materials are selected. Some types of vegetables - carrots, potatoes, cabbage, green pea, the beets are pre-blanched, so after drying they do not need cooking. Garlic, celery, parsley, onions, and dill do not require blanching.

Sauerkraut, pickling tomatoes, cucumbers, soaking apples.

Fruit and berry puree is pulp without fruits or skin, ground into a homogeneous mass. The presence of seeds is allowed in berry purees - cranberries, blackberries, blueberries, strawberries, currants, raspberries. The taste of the finished product should replicate the aroma of fresh fruits and berries and have an identical color to them. For example, apple puree ranges in color from cream to light yellow.

Fruit jam is made from puree of cherries, peaches, apricots, and plums. Apples, quince, dogwood, and cherry plum are also used. Sometimes a mixture of fruits is taken in a certain proportion.

Jam is made from different types of fruits and berries - frozen, fresh, sulfated. IN technological process For cooking, sugar syrup is used, into which spicy additives can be added - cardamom, vanilla, cloves and others.

For candied fruits, fruit and berry raw materials are boiled for a long time in syrup, and then sprinkled with sugar or covered with glaze. Fruits can be separated from the finished jam, which are dried for 12-18 hours in the temperature range of 40-60 ° C, after which they are sprinkled with sugar and dried again until ready.

Canned vegetables, depending on the production method, have different types.

Juices can be vegetable (from carrots, tomatoes, cabbage, beets). Fruit and berry juices are in demand - concentrated, natural, with sugar and blended or mixed juices. They are made with or without pulp (clarified, not clarified).

Canned fruit and berries, depending on the production method, are presented in several types - pastes, sauces, compotes.

Another group of fruit and vegetable products is frozen fruits, which completely retain their properties. Individual vegetables are frozen on production lines - green beans, greens, green peas, sweet corn, cauliflower, tomatoes. Sets of a mixture of different vegetables, which are a complete dish, are in demand.

Frozen fruits - pears, peaches, apples, cherries, apricots - are available cut or whole. They can be frozen in a filling of sugar syrup, becoming a vitamin dessert. Berries are in demand - raspberries, cranberries, currants, strawberries and others.

Press for fruits, apples, grapes, tomatoes

Features compared to scale lines

Any mini-plant capable of processing a wide variety of berries, vegetables, herbs, and fruits has a number of advantages that distinguish it from large plants.

Mobility. Can be produced in a small plant certain type products. This allows you to focus on the availability of raw materials, while simultaneously quickly responding to changes in the consumption sector.

Stability. A constant supply of vegetables, fruits and other raw materials can be ensured by turning to small farms that find it difficult to sell their products.

Mini-factories whose technological lines are equipped for the targeted processing of apples, from which a wide range of vitamin products are obtained, begin to make a profit most quickly.

Basic equipment

When planning production for processing certain varieties of fruits, herbs, berries, and vegetables, it is advisable to pay attention to a mini-plant equipped with all the necessary units and mechanisms. There are multifunctional lines that will require the purchase of many types of raw materials.

For small production, you can consider equipment for implementing a business plan for apple processing. Such plants make it possible to produce a variety of products from them, including juice, which will require the following equipment:

• bins for raw materials, from where apples are moved by a stream of water through gutters into washing containers;
• sorting conveyor;
• a crusher in which fruits are crushed;
• press for squeezing primary opaque juice;
• an ultrafiltration unit, in which the juice for purification passes through finely porous membranes under pressure;
• a vacuum evaporation unit, where steam is supplied simultaneously with the juice, heating it to evaporate the liquid with substances that provide a peculiar apple aroma.

The result is highly concentrated apple juice, reminiscent of thick honey in consistency. At this stage, a control sample of the juice is taken, which is placed in a heating cabinet and kept at a temperature of 36°C to monitor the presence of harmful microorganisms. Before bottling, previously evaporated water is added to the juice. After passing the examination of the technical control sector, the product is ready for sale.

Such equipment can be used to produce juice from available vegetables or fruits.

Business plan

Before launching a plant focused on the production of any products from vegetables, various fruits or berries, it is necessary to carefully study the sales market and decide on consumers. The second important step is concluding agreements with suppliers of raw materials. When considering the production of apple juice, it is necessary to analyze the possibilities of obtaining apples from nearby farms in order to reduce transportation costs.

In the case of processing natural raw materials, it is necessary to take into account that the activity code corresponds to OKVED: 15.32 “Production of vegetable and fruit natural juices.” It is advisable to choose LLC as the organizational and legal form, since small processing plants are quite a serious business. For any produced fruit and vegetable products, including apple juice, it is necessary to obtain quality certificates. For premises - production, warehouse, household, office - it will be necessary to obtain approvals from the supervisory authorities in order to obtain all the necessary permits.

An important point of the business plan will be drawing up a staffing table. You will need a technologist, an accountant, a delivery driver and workers on production lines - at least five people.

Production cost, payback

Any processing mini-factories that are capable of producing healthy and in-demand products from vegetables, berries, and fruits with minimal use of manual labor must be profitable. For this purpose, capital expenditures are calculated. If apples are processed into juice, they will amount to the following approximate amount.

• complex of equipment – ​​2500 thousand rubles.

Current monthly costs, thousand rubles:

• sugar – 8;
• apples – 625;
• additives – 4;
• packaging materials – 32;
• wages with taxes – 217;
• utility costs, depreciation – 18;
• rent – ​​65;
• production needs, shop costs – 210.

The total cost of production will be 1179 thousand rubles.

With a monthly productivity of 35,000 liter packages, the income will be approximately equal to:

46 ∙ 35000 = 1610 thousand rubles.

1610 – 1179 = 431 thousand rubles.

Taking into account the 15% tax, the net profit will be:

431 – 64.65 = 366.35 thousand rubles.

Payback:

2500 / 366.35 ≈ 7 months.

Video: Line for processing vegetables, fruits, berries

It is one of the fastest growing segments in the agricultural industry in the world. According to analysts' forecasts, by 2017 the market volume natural products will closely approach the $1 trillion mark. In Russia, the market for natural products is just emerging; in 2011, the capacity of the market for environmentally friendly products was only 2-2.4 billion rubles; it is worth noting that the main share is occupied by imported products.

Russian market eco-products have huge potential for growth; according to experts, growth rates will be double-digit for the next 5 years (more than 10% per year). It is also expected that Russian manufacturers will gradually increase their market share. Thus, by 2020, it is expected that the share of Russian producers in the organic products market will increase from the current 10% to 60-70%.

In this regard, the production and sale of natural food products is a promising activity.

One of such eco-productions is the production of natural jam.

Technology

The raw material for production is berries ( cranberries, raspberries, lingonberries, blackberries, blueberries, chokeberry, currants, etc.) and sugar.

The technology for producing natural jam is quite simple and consists of rubbing peeled berries with sugar and packaging it in special containers (cups, jars, buckets, barrels).

The main stages of production are

1. Preparing berries (cleaning, washing)
2. Processing of berries (rubbing with sugar)
3. Sterilization of containers
4. Packaging finished products
5. Packaging of finished products

Product consumers

The main buyers of natural jam are the urban population with above-average income (middle class).

Sales channels

The main channel for selling products are grocery supermarkets aimed at people with above-average incomes, as well as stores (including online) for eco-products.

What equipment is needed to make jam?

To open a berry processing workshop, the following equipment is required:

1. Production equipment

• For preparing berries (cutting table, washing bath);
• For processing berries (installation for production, container for the finished product);
• Equipment for sterilization (UV water sterilizer, sterilizer of jars and lids, device for rinsing jars);
• For packaging and capping (finished product filling plant, capping device, labeling machine);
• Auxiliary equipment (scales, sand sifter, trays, containers, containers, etc.).

Background information: The cost of a set of equipment with a capacity of 1200 kg. per shift with all options is 1.5-1.6 million rubles.

In the section equipment for jam production you can familiarize yourself with technical characteristics and the price of the line described in this article.

2. Equipment for storing raw materials and finished products

• Freezers, temperature regime from - 20C (for storing raw materials)
• Refrigeration chambers, temperature range +2C - 0C (for storing finished products)

3. Transport for delivery of finished products.

To deliver finished products, you need to purchase a light-duty cargo vehicle with an insulated van.

Summary

Total costs ( purchase of equipment, preparation of premises for organizing food production, purchase of raw materials, purchase of transport for delivery of finished products) to open the production of natural jam with a capacity of 1,200 kg. per shift is about 3 million rubles.

An area of ​​about 70 sq.m. is required to accommodate the equipment; 10-12 people are required to service the production. The return on investment is 1.5-2 years.

Every year at the Expocentre site you can get acquainted with the latest developments, fresh ideas And useful tips on various topics, if you register as a guest or as a participant at such a large-scale event as the Agroprodmash exhibition. At the leisure of the day, issues of the relevance of the production of fruits and berries, as well as options for components for its unit, will be considered.

Fruits, berries and vegetables are all that a person consumes daily, and therefore production Food Industry should be on top level. To avoid food poisoning, pollution digestive system or inconsistencies taste qualities fruit processing equipment must meet all SES standards and produce exceptionally high-quality goods.

Like all other procedures, the fruit processing process is not limited to one line. To realize the idea and prosperity of the company, equipment for processing berries and fruits must be equipped with powerful units and all outgoing components.

Before a food product reaches a store window or fills the market, it must undergo all processes: chemical, biochemical, and physical processing. This:

• fruit cleaning process;
• shredding the product;
• drying;
• sorting and packaging.

When the primary stages of processing have been completed, you can move on to those that produce them: preservation, mixing, sulfitation, etc.

Sequence of actions during product processing

The cleaning stage is the first and most important point, ignoring which it is impossible to proceed to subsequent actions. It eliminates the problem of product contamination, and therefore is responsible for its quality.

Sorting lines help determine the destination so that each product falls into a specific compartment corresponding to its type. For this purpose, reusable containers, a receiving hopper, and a bag filler are used. electronic scales etc.

Modern machines are able to distinguish the color, size, and weight of goods. This provides work to the device itself and eliminates the need for people to service the process.

The product is shredded using the method of coarse or fine cutting. Everything is realized using a set of knives of different lengths, shapes and degrees of sharpness.

Everyone knows that food, unless it is canned or dried, cannot be stored for long. Perishable products such as vegetables and fruits lose their presentation faster than others. It follows from this that fruit processing should be aimed at long-term use of the product. This method is also called product cooling.

Fruit processing factories - business as a mini workshop

Russian factories for processing and freezing fruits are still a developing industry. Compared to leading European countries, the domestic market is still only gaining momentum. Although in Lately The dispute over frozen products is steadily increasing. This is explained by modern society prefers fast food products. In addition, the degree of processing of the product is taken into account, as well as the ability to consume fruits or berries during the cold season - all this explains the stable growth in production, and as a result, a stable business.

Basically, mini fruit processing plants are more common in Russia. This allows you to save a little on renting or purchasing premises, and also get all the necessary quantities of products.

Since this area is still gaining momentum, production in large quantities there just won't be enough demand. Therefore, many novice entrepreneurs adopt the experience of other colleagues and give preference to a small volume of output.

The fruit processing mini-workshop is carried out in the following way:

• primary processing - purification of the product and preparation for subsequent actions;
• secondary - cutting and packaging;
• deep - includes cooking, freezing, drying and canning.

Workshops with low power flow have an advantage self made at the moment when factories with large production volumes use the work of units.

Processing and packaging of garden and wild berries

Processing of berries can be carried out using a set of equipment made in Italy or Poland. Equipment for processing berries can be used when industrial processing and packaging are required, such as wild berries, such as cranberries, lingonberries, blackberries, blueberries, and in the case when processing of garden berries is necessary - strawberries, wild strawberries, gooseberries, currants, etc. This equipment for processing berries is manufactured only for a specific order, taking into account the requirements for the product, productivity, the specific berry processing technology and final packaging are taken into account. Processing of berries can be carried out with a productivity of 500 kg per hour to 30,000 kg per hour. The design of the machines as part of the berry processing line is stainless steel. Presented on our website general information, for additional information on the topic of “processing and packaging of berries,” please contact us by phone.

Berry processing: berry processing line equipment

In the standard version, berry processing may include the following line equipment:

— loading berries with a hopper / tipper of containers with berries
— sorting berries by size / berry trim remover
— berry stalk separator (depending on the berry variety)
- washing berries
- brush polishing of berries
- filtering berries from liquid
- dehydration of berries (drying berries warm air)
— blanching of berries (depending on the berry processing technology)
— cooling of berries (nitrogen cooler)
— transport system for berries (conveyors)
— freezing of berries (shock freezing of berries)
— air separator for frozen berries
— packaging line for packing berries
– storage of berries (refrigerator)

Berry processing: description of line equipment

	1. Berry processing: sorting berries by size The Treviso mushroom and berry sorting conveyor has 3 outputs and is used in berry processing to separate damaged raw materials from the main stream. The Treviso model requires minimal maintenance and has a long lifespan. life cycle, HACCP compliant. Electric power from 12 kW.
	2. Berry processing: m oika berries The Turatti continuous washing machine for delicate products Ibiza is designed for industrial washing during berry processing. The product enters the washing area on a wire belt and is washed by streams of water entering through nozzles located above and below the belt. Easy adjustment of water flow volume and berry washing time. The Ibiza berry washing machine can optionally be integrated with a berry outlet air drying module.
	3. Berry processing: f filtration of berries from liquid A rotary self-cleaning machine for filtering the flow of berries from residual liquid Benidorm is used in the process industrial processing berries The machine is built into a berry processing line and operates without operator participation and requires minimal maintenance.
	4. Berry processing: d ehydration (drying berries) The patented Dewatering Plus dehydration system is designed to remove residual liquid from berries. Drying of berries is carried out on a berry dehydration machine and can be built into an automatic line, for example, for the production of frozen berries, to preliminary remove liquid from the product before freezing in a cooling tunnel.
	5. Berry processing: o cooling berries The cooling tunnel is used for industrial cooling of berries during processing with low consumption. The machine provides uniform nitrogen cooling of the product with high productivity. Cooling tunnels for berries allow you to lower the temperature of the product to +2 – +4 C.
	6. Berry processing: t transport system The modular Optima berry transport system allows you to effectively manage the flow of movement and distribution of products at the end of the berry processing line, choosing different directions of berry movement depending on the requirements for the final product.

Berry processing: p sales of berry processing products

In modern stores and hypermarkets, the most common are frozen berries - cranberries, lingonberries, strawberries, blackberries, etc., packaged in flow packs of 300-1000 grams or by weight. Foreign producers of fresh berries packed in corks are also represented. The complex of equipment we offer can process and pack berries, and you will be able to produce any of the specified types of final products. The filling and packaging line for packaging fresh or frozen berries is final stage implementation of the berry processing project. We can offer several equipment options - packaging berries in a bag or box of any of the existing types of packaging materials.

Processing of forest and wild berries can be used to prepare berry mixes or confectionery products. Information on “processing and packaging of berries” is available upon request.

Mushroom processing and packaging

Industrial mushroom processing includes various machines depending on the product and technological requirements of the process. In the basic configuration of the equipment, there are several options for the mushroom line. We can offer mushroom processing lines with a capacity of 300 kg per day.

Mushroom processing: l iniiprocessingmushrooms

As standard, we can offer the following types of automatic lines for mushroom processing:

1. Processing line for freshly cut mushrooms
2. Pickled mushroom processing line
3. Processing line for frozen mushrooms
4. Fried mushroom processing line
5. Wild mushroom processing line

Mushroom processing: d Additional machines for mushroom processing

– mushroom trimmers
— machines for cutting mushrooms into cubes and slices
— systems for impregnating mushrooms with a solution (brine)
— mushroom blanching machines
- cooling tunnels for mushrooms
– graders (sorting by size) of mushrooms

Mushroom processing: l wild mushroom processing plant

Below is the standard equipment for the equipment of a wild plant mushroom processing line with a capacity of 1000 kg per day for drying and a line of wild plant mushrooms with a capacity of 300 kg per day for pickling.

Mushroom processing: l plant for processing wild mushrooms 1000 kg per day

1. Mushroom inspection table
2. Hand wash
3. Knife sterilizer

5. Product collection panel
6. Mushroom slicing with loading hopper and discs
7. Mushroom picking after slicing
8. Drying mushrooms
9. Rag bins

Mushroom processing: l plant for processing wild mushrooms 300 kg per day

Equipment for mushroom processing line:

1. Working table
2. Hand wash
3. Knife sterilizer
4. Bubbler washer for mushrooms
5. Mushroom picking lining
6. Blanching mushrooms
7. Volume-cylindrical brine dispenser on a frame

Mushroom processing: g rib cutter

We can offer a wide range of continuous equipment for slicing mushrooms - fresh mushrooms and pickled mushrooms.

Mushroom processing: m machine for slicing mushroomsO.D.. TVN – 202

The continuous machine for slicing mushrooms with a capacity of up to 1500 kg per hour is easy to use and universal in use. Mushroom slicer OD. TVN – 202 is ideal for slicing and chopping mushrooms. Cutting mushrooms is possible both into slices and sticks. The supply of mushrooms for slicing the product onto knives is carried out by a mushroom slicing conveyor belt at a regular speed. The mushroom slicer's supercharger belt is located above the loading conveyor and ensures a constant supply of mushrooms to the knives. Electronic adjustment mushroom slicing thickness, displaying the status of mushroom cutting knives on the control panel. The mushroom cutter is made of stainless steel.

Mushroom processing: characteristics of mushroom slicerO.D.. TVN – 202

Mushroom processing: m machine for slicing mushrooms HIG-55

Continuous machine for slicing mushrooms with a capacity of up to 500 kg per hour.

— mushroom cutting capacity up to 500 kg per hour
— mushroom cutting motor power 1.1 kW
— power supply for mushroom cutter — 380 V ~, + 3 Ph + N + Gr, 50 Hz
— speed of mushroom cutting knives 320 rpm.
— mushroom cutter dimensions 1 * 0.5 * 1.2 m
— mushroom cutter weight 160 kg

Auxiliary equipment for mushroom processing

Mushroom processing: b Belt lanching of mushrooms NVR

— mushroom blanching is made of AISI 304 steel
— mushroom blancher length 3500 mm
— total width of the mushroom blanching bath 1200 mm
— mushroom immersion time from 5 to 20 minutes
- blanching mushrooms hot water
— mushroom blanching capacity up to 800 kg per hour
— heating due to a steam coil
— condensate is discharged into the sewer
- valves for stability at 95° C
— insulated baths with an insulation thickness of 50 mm
— tank for collecting condensate from mushroom blanching
— stepless adjustment of belt speed and temperature
— two inlet/outlet pipes for connecting water, no more than 2 m
— calorific power of the blancher up to 100 kW
— the steam generator is not included in the blancher kit

Mushroom processing: in vibration calibration of mushrooms KHOK-60

– acid-resistant mushroom sizing materials (DIN 1.4301)
– 4 sizes of mushroom calibration sections
– 1 section 0 – 5 mm
— 1 section 5 – 15 mm
— 3 section 15 – 30 mm
— 4 section more than 30 mm
— working width of the mushroom calibrator 600 mm
— working length of the mushroom calibrator 3500 mm
— filling height of the mushroom calibrator 1.2 – 1.4 m

— engine power — 0.75 kW

Mushroom processing: in mushroom sifter OO-22

The vibrating sifter can be used for processing fresh or frozen mushrooms, when installing the appropriate sieve depending on the type of product.

— productivity of vibrating mushroom sifter up to 2000 kg per hour
— engine power 0.75 kW
— engine speed 1400 rpm.
— power supply — 380 V ~, + 3 Ph + N + Gr, 50 Hz
— length of the vibrating mushroom sifter ~ 2000 mm
— width of the vibrating mushroom sifter ~ 1250 mm
— height of the vibrating mushroom sifter ~ 1200 mm
- version of the vibrating mushroom sifter - stainless steel AISI 304

Our website presents only some models of machines for processing mushrooms and berries. Behind additional information Contact us.

Currently vegetable and fruit processing enterprises are becoming more and more profitable business: firstly, the consumer increasingly prefers semi-finished or finished products, secondly, they are sold Government program support for this industry, and thirdly, the profitability of production increases due to an increase in the range of finished products, the use of different packaging, the possibility of processing substandard raw materials, modernizing production lines and improving technological processes.

Complex equipment processing workshopsvegetables and fruits may involve both the launch of a new enterprise and the modernization of an existing production facility. Main factors influencing selection equipment- specialization of the workshop and its production capacity.

Options for workshop specialization:

• primary processing (the result is a washed and packaged product or a product ready for further technological stages);
• recycling (cleaning, slicing and packaging individual products or mixtures of them in the form of salads);
• deep processing (cooking, freezing, drying, canning).

In low-power workshops (up to 500 kg/hour), free-standing machines are mainly used, and are widely used manual labor. Medium (500–1000 kg/hour) and large (over 1000 kg/hour) capacity workshops are characterized by the use of semi-automatic and automatic lines with minimal use of human resources.

Our company equips the following workshops:

• Vegetable and fruit primary processing workshop(pre-sale preparation). Organized to give the product the best kind and increasing its value; can be located next to a vegetable store or store. Here dry cleaning, washing (optional peeling and slicing) and packaging of vegetables takes place.
• Fermentation and pickling shop. This workshop produces pickled, salted and pickled products: cabbage, cucumbers, tomatoes, sweet peppers, eggplants, apples and other vegetables and fruits.
• Workshop for the production of canned vegetables and fruits. Carries out sorting, calibration, cleaning, washing and other operations for preparing raw materials, packing products into jars, capping and sterilizing jars.
• Workshop for the production of frozen vegetables and fruits. In addition to equipment for primary processing, this workshop is equipped with continuous or batch freezers or chamber freezers with forced air circulation.
• Vegetable drying shop. This workshop produces dried fruits and vegetables that store well and do not take up much space.

Necessary equipment:

• receiving and loading equipment;
• sorting equipment;
• vegetable washing equipment;
• cleaning equipment;
• vegetable cutting machines;
• conveyors;
• heating and refrigeration equipment;
• dosing and packaging equipment;
• equipment for canning, making jams and purees.

Trade Design supplies not only individual machines, but also complex lines for processing vegetables and fruits. The whole range equipmentfor processing vegetables and fruits It is characterized by high performance, reliability and durability, fully complying with safety requirements.