This equipment is widely used in the production of tomato sauce, strawberry jam, kiwi jam, raspberry juice, and other仁果浆果类 fruit and vegetable pulping and separation processes. Traditional fruit processing involves crushing followed by juicing, which results in a large amount of pectin, agricultural residues, polyphenol oxidase, peroxidase, and pectin methyl esterase from the peel, stems, and seeds entering the juice. This not only increases the difficulty of subsequent separation and purification of the juice but also complicates the comprehensive utilization of the fruit residue.

The cold pressing machine can effectively separate the peel, stem, and seeds, which affect the subsequent processing of fruit juice or puree, while crushing the material, thus achieving high-quality juice or puree and reducing the application cost of processing additives. Additionally, it enhances the utilization efficiency of by-products such as peel, flesh, pomace, and seeds.

Operating Principle

The fruit and vegetable raw materials from the previous process enter the feeding spiral pusher chamber, where they are propelled towards the crushing mechanism by the spiral. The crushed material then enters the separation and pulp chamber, where it is effectively separated from the pulp and pomace under the action of high-speed rotating paddles and screens. By adjusting the angle of the paddles, the aperture of the screens, and the rotation speed, the system effectively separates different types of materials.

Equipment Composition

Racks, material feeding mechanisms, crushing units, separation pulping units, electrical systems, cleaning components, etc.

Equipment Features

This equipment integrates the crushing and pureeing of fruits, separating the flesh from the impurities that negatively affect product quality. The content of polyphenols in the processed fruits is significantly reduced, thereby lowering the temperature required for purification enzymes, reducing energy consumption, and decreasing the likelihood of enzymatic browning. This enhances the color value and stability of the product. Different material selection leads to various pureeing methods and sieve pore sizes, achieving the optimal juice and puree extraction rates. Compared to traditional processing systems, it boosts brightness and yellowness while reducing redness, resulting in superior quality puree from red peel fruits.

Significantly reduces the activity of oxidase, thus preserving the natural color of fruit; requires a lower temperature for enzyme purification compared to heat extraction; completely removes black spots and effectively reduces natural brown spots; effectively reduces pesticide residues:

Reduced processing volume in subsequent processes, thereby shortening the product's dwell time inside the equipment.