Tomato Paste Making in Factory: Complete Industrial Processing Guide

Tomato paste is one of the world's most widely used tomato products, serving as the foundation for ketchup, pasta sauces, soups, pizza sauces, ready meals, and countless other food products. Industrial tomato paste production transforms fresh, ripe tomatoes into a concentrated product with excellent flavor, vibrant color, and a long shelf life while preserving much of the fruit's natural nutrients.

Modern tomato paste factories rely on automated processing lines to ensure consistent quality, high production efficiency, and strict food safety standards. This article explains how tomato paste is manufactured in a factory and introduces the key equipment involved in the production process.

Why Process Fresh Tomatoes into Tomato Paste?

Fresh tomatoes contain approximately 94–95% water, making them highly perishable after harvest. Processing tomatoes into paste offers several advantages:

• Extends shelf life from days to months or even years when properly packaged.
• Reduces transportation and storage costs by removing excess water.
• Preserves the characteristic tomato flavor and natural red color.
• Provides a convenient ingredient for food manufacturers worldwide.
• Increases the value of seasonal tomato harvests.

Industrial tomato paste is commonly produced with concentrations of 28–30° Brix, 36–38° Brix, or higher depending on customer requirements.

Tomato Paste Production Process

A complete tomato paste production line consists of several interconnected stages that maintain product quality from raw material reception to final packaging.

1. Fresh Tomato Receiving and Inspection

Production begins with receiving freshly harvested tomatoes. High-quality raw materials are essential because the final product cannot exceed the quality of the incoming fruit.

During inspection, workers remove:

• Rotten tomatoes
• Green or immature tomatoes
• Moldy fruits
• Foreign materials such as leaves, stems, and stones

Many modern factories also use inspection conveyors to improve sorting efficiency.

2. Washing

After sorting, tomatoes enter the washing system.

Common washing equipment includes:

• Bubble washing machines
• Spray washing systems
• Roller washing equipment

This step removes:

• Dust
• Mud
• Sand
• Agricultural residues
• Surface microorganisms

Clean tomatoes improve both food safety and the appearance of the finished paste.

3. Crushing

The washed tomatoes are conveyed into a crusher where they are broken into small pieces.

Crushing helps:

• Release tomato juice
• Increase extraction efficiency
• Prepare the material for pulping

The crusher is designed to minimize seed damage, which helps reduce bitterness in the final product.

4. Preheating

Before pulping, crushed tomatoes are heated using a tubular preheater.

Factories generally choose between two processing methods:

Hot Break Process

The tomato pulp is heated rapidly to approximately 85–95°C.

Advantages include:

• Higher viscosity
• Better pectin retention
• Thicker tomato paste
• Ideal for ketchup and tomato sauce production

Cold Break Process

Heating temperature is typically 60–70°C.

Advantages include:

• Fresher tomato flavor
• Higher juice yield
• Lower viscosity
• Suitable for juice and light sauces

The choice depends on the intended application of the tomato paste.

5. Pulping and Refining

The heated tomatoes pass through a pulping machine equipped with fine stainless steel screens.

The machine separates:

• Tomato juice and pulp
• Seeds
• Skins
• Fibrous materials

Multiple-stage refining systems improve extraction efficiency and reduce product loss.

The resulting tomato puree has a smooth texture suitable for concentration.

6. Vacuum Concentration

Concentration is the core process of tomato paste manufacturing.

A vacuum evaporator removes water from the tomato puree under reduced pressure.

Compared with traditional atmospheric evaporation, vacuum concentration offers several benefits:

• Lower processing temperature
• Better preservation of color
• Reduced nutrient loss
• Improved tomato flavor
• Higher energy efficiency
• Less thermal damage

Factories can accurately control the final concentration according to customer specifications.

7. Sterilization

After concentration, the tomato paste is sterilized before filling.

Continuous tubular sterilizers are commonly used because they provide:

• Uniform heating
• Stable sterilization temperature
• Reduced contamination risk
• Continuous production

Proper sterilization effectively eliminates harmful microorganisms while maintaining product quality.

8. Aseptic Filling

Sterilized tomato paste is transferred directly into an aseptic filling machine.

Common packaging options include:

• Aseptic bags (220 L)
• Aseptic drums
• Bag-in-box systems
• Small retail pouches
• Glass bottles
• Metal cans

Large aseptic bags are widely used for export because they preserve product quality without requiring preservatives.

Main Equipment Used in a Tomato Paste Factory

A complete industrial tomato paste production line generally includes:

• Fresh tomato receiving system
• Sorting conveyor
• Bubble washing machine
• Elevator conveyor
• Tomato crusher
• Tubular preheater
• Tomato pulper and refiner
• Holding tank
• Vacuum evaporator
• Tubular sterilizer
• Aseptic filling machine
• CIP (Clean-in-Place) cleaning system
• Control cabinet and automatic control system

Depending on production capacity, additional storage tanks, pumps, and piping systems may also be integrated into the line.

Advantages of an Automatic Tomato Paste Production Line

Modern automated processing lines provide significant advantages over manual production.

High Production Capacity

Industrial systems are available with capacities ranging from 500 kg/h for small factories to 20 tons/h or more for large processing plants.

Stable Product Quality

Automatic control systems maintain consistent processing temperatures, concentration levels, and sterilization conditions, resulting in uniform product quality.

Lower Labor Costs

Automatic conveying, washing, pulping, concentration, and filling greatly reduce manual labor while improving production efficiency.

Hygienic Production

Food-contact parts are manufactured from SUS304 or SUS316 stainless steel, meeting international food processing standards. The enclosed production system also minimizes contamination.

Flexible Packaging Solutions

Factories can produce bulk industrial tomato paste for food manufacturers or retail products for supermarkets by integrating different filling and packaging systems.

Applications of Tomato Paste

Tomato paste is an essential ingredient in numerous food industries, including:

• Tomato ketchup
• Pizza sauce
• Pasta sauce
• Barbecue sauce
• Chili sauce
• Soups
• Ready-to-eat meals
• Canned foods
• Seasoning products

Its concentrated flavor and long shelf life make it a valuable raw material for food manufacturers around the world.

Conclusion

Tomato paste manufacturing combines advanced processing technology with automated equipment to produce a safe, high-quality, and consistent product. From washing and crushing to vacuum concentration, sterilization, and aseptic filling, every stage plays a crucial role in preserving the natural flavor, color, and nutritional value of fresh tomatoes.

Whether establishing a small tomato processing plant or a large industrial factory, investing in a complete automatic tomato paste production line can improve production efficiency, reduce operating costs, and meet the growing global demand for premium tomato products. With customizable capacities, hygienic stainless steel construction, and intelligent control systems, modern tomato paste production equipment provides a reliable solution for processors seeking long-term success in the food industry.

As a professional packaging machine supplier integrating R&D, production and sales, provide customers with comprehensive packaging solutions and related value-added services.