Fruit lines · Capacity 1 / 3 / 5 t/h
Avocado, blueberry, mango, citrus, banana and plantain, and passion fruit, one line for each fruit: the products it can make, the process flow, the main equipment, optional AI upgrades and common questions. Each line is configured at 1, 3 or 5 t/h for your raw material and production plan; because the lines are modular, much of the equipment — washing, pulping, heat treatment and packaging — can also run other fruits, so the plant keeps working all year.
Fruit line 01 · Capacity 1 / 3 / 5 t/h
Rich in healthy fats, vitamins E and K and antioxidants, avocado can be turned into puree, oil, freeze-dried powder, butter and guacamole. Because it is high in fat and oxidizes quickly, the line uses low-temperature processing, deaeration and nitrogen protection.
01 / Products & process
One line can be set up for one or several of these products. Tell us which ones you want to make and we configure the equipment to your requirement.
02 / Main equipment
What each machine in the line does, with its typical specification. Values are reference figures and are confirmed in the quotation.
Removes defects and cleans the fruit
Key specBubble and brush washing, inspection table
Removes the skin and seed
Key specMinimal air contact; SUS304
Extracts a fine, even pulp
Key specInterchangeable 0.4–1.0 mm screen
Prevents oxidation (browning)
Key specAscorbic or citric acid solution
Smooth, stable texture
Key specHigh pressure, 20–40 MPa
Food safety
Key specTubular, 85–95 °C
Produces avocado powder
Key specCondenser ≤ −45 °C, vacuum
Extracts avocado oil
Key specMalaxing below 50 °C; 2- or 3-phase separation
Bags, bottles or containers
Key specNitrogen or vacuum option
Images are illustrative; specifications are confirmed in the quotation.
03 / AI upgrades
Cut avocado browns fast, and the value of its oil depends on how it was extracted. These optional upgrades put cameras, sensors and batch records at the points where an avocado line most often drifts.
A camera can be fitted over the inspection table of the sorting & washing line to flag bruised, cut or rotten fruit and record size and defects for every supplier lot, so reception decisions rest on data rather than a quick look.
HowCamera over the conveyor and a defect-classification model
An optional inline color sensor watches the pulp leaving the pulper / refiner, while probes check the acid solution in the color protection tank. If the pulp starts to darken or the solution weakens, the control panel alerts the operator before the batch is compromised.
HowInline color measurement, pH and conductivity probes, alarm rules
On the cold press / decanter, malaxing temperature and time can be logged for every batch of oil, giving a record that supports a cold-pressed claim. Optional vibration and bearing-temperature sensors on the decanter warn of imbalance or wear before they force a stop.
HowBatch temperature logging, vibration and temperature sensors
Pasteurizer temperatures and every freeze-drying cycle (shelf temperature, vacuum, condenser) can be saved under the batch number. A cycle that departs from the reference curve is flagged for review before the avocado powder goes to the packaging line.
HowPLC data logging, comparison with a reference cycle, batch traceability
All of these are optional. We assess them with your team and add them step by step, on new machines or on an avocado line you already operate, alongside sourcing, shipping, installation and maintenance.
04 / FAQ
Avocado is high in fat and oxidises quickly, so the line works at low temperature with deaeration and nitrogen protection. The peeling and pitting machine keeps contact with air to a minimum, and the colour protection tank treats the pulp with an ascorbic or citric acid solution to prevent browning.
Yes. The line has two branches: a cold press or decanter for oil (malaxing below 50 °C, 2- or 3-phase separation) and a freeze dryer for avocado powder (condenser at −45 °C or below, under vacuum).
Puree for sauces, spreads and drinks; cold-pressed oil for culinary and cosmetic use; freeze-dried powder for smoothies and bakery; avocado butter as a raw material for the food industry; and guacamole mix, as instant powder or ready to eat. Packing can be done under nitrogen or vacuum.
The avocado line is configured at 1, 3 or 5 t/h, depending on your raw material and production plan. Because the lines are modular, much of the equipment — washing, pulping, heat treatment and packaging — can also run other fruits, so the plant keeps working all year.
Delivery takes 30–60 days after order confirmation, priced FOB China or CIF your port, with payment by T/T or L/C. The line ships with an initial spare-parts kit, installation is remote or with an engineer at your plant, and the warranty runs 12 months from commissioning.
Related guides: Freeze drying or spray drying: how to make fruit powder · How to choose a fruit pulper
Fruit line 02 · Capacity 1 / 3 / 5 t/h
Prized for its antioxidants and vivid color, blueberry yields NFC juice, puree, jam, freeze-dried fruit and powder, wine and vinegar. Its thin, delicate skin calls for gentle washing and conveying.
01 / Products & process
One line can be set up for one or several of these products. Tell us which ones you want to make and we configure the equipment to your requirement.
02 / Main equipment
What each machine in the line does, with its typical specification. Values are reference figures and are confirmed in the quotation.
Gentle cleaning of delicate berries
Key specUltrasound 28–40 kHz plus air bubbles
Removes defective fruit
Key specRGB/CCD cameras, pneumatic ejection
Breaks the fruit to release the juice
Key specAdjustable particle size
Gentle juice extraction
Key specContinuous low-pressure pressing
Clarifies the juice
Key specPlate filter or ultrafiltration
Uniform texture
Key specHigh pressure, 20–40 MPa
Sterilization
Key spec85–95 °C / 110–137 °C
Dried fruit and powder
Key specCondenser ≤ −45 °C, vacuum
Wine and vinegar production
Key specJacketed, temperature-controlled
Bottles, bags or powder
Key specHot fill or aseptic filling
Images are illustrative; specifications are confirmed in the quotation.
03 / AI upgrades
Blueberries are delicate, vary a lot from lot to lot and lose color under excess heat. These optional upgrades focus on sorting, filtration and the thermal steps, where those traits cost the most.
The optical sorter can be fitted with a classification model trained on images of the berries you actually receive: soft, shriveled, moldy, with stems or off-color. Reject rates are logged per lot, giving growers and buyers a clear record of what came in.
HowImage classification retrained on local fruit, per-lot reject report
Pressure and flow sensors on the filtration system can follow how quickly the plates or membranes foul and suggest when to clean before throughput drops. On the belt press, motor current and belt tracking reveal wear and misalignment early.
HowPressure and flow trends, motor current, cleaning-time suggestions
An optional inline color sensor after the pasteurizer / UHT, together with logged temperature and holding time, shows how much each setting darkens the juice. The data helps your team choose the gentlest treatment that stays within the limits validated for food safety.
HowInline color measurement, thermal process logging
Each freeze-drying cycle can be compared with a reference curve, with a pressure-rise test confirming the end of drying instead of running on a fixed time. Energy use per load appears on a remote dashboard, which helps plan full loads and night runs.
HowPressure-rise test, cycle comparison, energy metering and dashboard
All upgrades are optional. We assess them with your team and add them step by step, either with new machines or on a blueberry line already in production, together with sourcing, shipping, installation and maintenance.
04 / FAQ
Blueberry skin is thin and delicate, so the line uses gentle washing and conveying: a vortex or ultrasonic washer (28–40 kHz, with air bubbles) and an optical sorter with RGB/CCD cameras and pneumatic rejection that removes defective fruit.
NFC means not-from-concentrate juice. The fruit is crushed, pressed on a continuous low-pressure belt press, clarified with a plate filter or ultrafiltration, homogenised at 20–40 MPa, then pasteurised at 85–95 °C or UHT-treated at 110–137 °C before hot or aseptic filling.
Besides NFC juice: puree for drinks and desserts, jam, freeze-dried blueberries and blueberry powder, freeze-dried or spray-dried. With jacketed, temperature-controlled fermentation tanks the line also makes blueberry wine and vinegar.
The blueberry line is configured at 1, 3 or 5 t/h, depending on your raw material and production plan. Because the lines are modular, much of the equipment — washing, pulping, heat treatment and packaging — can also run other fruits, so the plant keeps working all year.
Delivery takes 30–60 days after order confirmation, priced FOB China or CIF your port, with payment by T/T or L/C. The line ships with an initial spare-parts kit, installation is remote or with an engineer at your plant, and the warranty runs 12 months from commissioning.
Related guides: NFC juice or concentrate: differences, process and equipment · Freeze drying or spray drying: how to make fruit powder
Fruit line 03 · Capacity 1 / 3 / 5 t/h
The “king of tropical fruits” has many uses: puree, juice, concentrate, dried slices, powder, jam, chips and fruit leather. Mango is fibrous and its aroma is volatile, so belt pressing and low-temperature vacuum concentration preserve its flavor best.
01 / Products & process
One line can be set up for one or several of these products. Tell us which ones you want to make and we configure the equipment to your requirement.
02 / Main equipment
What each machine in the line does, with its typical specification. Values are reference figures and are confirmed in the quotation.
Cleans the mango surface
Key specBubbling and spraying, mesh belt
Separates the seed efficiently
Key specPaddle-rotor separation
Inactivates enzymes and protects color
Key specTubular, 85–95 °C
Fine, fiber-free pulp
Key specTwo-stage, 0.4–1.0 mm screen
Juice extraction
Key specContinuous pressing
Produces mango concentrate
Key specFalling film, 65–72 °Brix
Aseptic processing
Key specTube-in-tube, 110–137 °C
Produces mango powder
Key specInlet 150–200 °C
Dried mango slices
Key spec40–75 °C, energy-saving
Aseptic bags, bottles, sachets
Key specAseptic bags, 200 L / 1,000 L
Images are illustrative; specifications are confirmed in the quotation.
03 / AI upgrades
Mango arrives at mixed ripeness, its pulp yield depends on the destoner and refiner, and its sugar-rich puree is hard to dry. These optional upgrades add vision, process data and batch records where a mango line gains or loses the most.
A camera can be fitted on the reception conveyor, before the bubble washer, to sort fruit by skin color stage and visible defects, with classes set for each variety. Under-ripe mangoes go back to the ripening room instead of on to the mango destoner, which keeps puree color and °Brix more even.
HowCamera vision, ripeness classes by variety
Incoming fruit weight and pulp output can be logged to give a yield figure for every lot. A sudden shift in that figure, or in motor current on the destoner and the pulper / refiner, points early to a clogged or torn screen or worn paddles, before fiber or seed fragments reach the puree.
HowWeighing and flow data, motor current trend, yield report per lot
Mango powder sticks to the spray dryer chamber when settings drift. An optional model relates inlet and outlet temperature, feed rate and ambient humidity to wall deposits and powder moisture, and suggests settings for each batch; the same dashboard follows °Brix and steam use on the vacuum evaporator.
HowProcess data model, ambient humidity input, setpoint suggestions
Pre-heater and UHT temperatures, sterile-zone conditions on the aseptic filler and the weight of every bag can be stored under one batch code. Printed on the bag label, that code lets a buyer’s audit trace each bag back to its process data.
HowPLC logging, checkweigher, batch code on every bag
All upgrades are optional. We assess them with your team and add them step by step, on new machines or on a mango line you already run, as part of the same service as sourcing, shipping, installation and maintenance.
04 / FAQ
Mango is fibrous and its aroma is volatile, so the line combines belt pressing with low-temperature vacuum concentration in a falling-film evaporator that brings the concentrate to 65–72 °Brix. Upstream, a pre-heater at 85–95 °C inactivates enzymes and protects colour.
After UHT sterilisation in a tube-in-tube unit (110–137 °C), the puree is aseptically filled into 200 L or 1,000 L bags. The packaging line can also fill bottles and sachets.
Yes. The heat pump dryer works at 40–75 °C with energy savings and produces dried mango slices; the spray dryer, with an inlet temperature of 150–200 °C, produces mango powder.
The mango line is configured at 1, 3 or 5 t/h, depending on your raw material and production plan. Because the lines are modular, much of the equipment — washing, pulping, heat treatment and packaging — can also run other fruits, so the plant keeps working all year.
Delivery takes 30–60 days after order confirmation, priced FOB China or CIF your port, with payment by T/T or L/C. The line ships with an initial spare-parts kit, installation is remote or with an engineer at your plant, and the warranty runs 12 months from commissioning.
Related guides: What equipment does a fruit pulp plant need? · NFC juice or concentrate: differences, process and equipment · How to choose a fruit pulper
Fruit line 04 · Capacity 1 / 3 / 5 t/h
Citrus offers the widest range of value-added products. Beyond juice, essential oil and pectin from the peel are high-value streams, alongside concentrate, canned segments, dietary fiber and candied peel.
01 / Products & process
One line can be set up for one or several of these products. Tell us which ones you want to make and we configure the equipment to your requirement.
02 / Main equipment
What each machine in the line does, with its typical specification. Values are reference figures and are confirmed in the quotation.
Grades the fruit by weight
Key specMulti-lane, configurable outlets
Cleans the surface
Key specNylon brushes and spraying
Applies food-grade wax
Key specSpraying and drying
Extracts juice from halves or whole fruit
Key specAutomatic, with oil recovery
Removes oil and air from the juice
Key specLow-temperature vacuum
Separates oil and pulp
Key specAutomatic discharge
Produces juice concentrate
Key specMultiple-effect, aroma recovery
Extracts oil from the peel
Key specRasping and centrifugation
Extracts pectin from the peel
Key specAcid extraction, precipitation, drying
Canned citrus segments
Key specPeeling, segmenting, filling, sealing
Bottles, bags or bulk
Key specAseptic drums or PET
Images are illustrative; specifications are confirmed in the quotation.
03 / AI upgrades
A citrus plant runs several product streams from one fruit (juice, concentrate, essential oil, pectin and segments), each with its own control points. These optional upgrades target the ones that decide grading, concentrate quality, centrifuge uptime and can sealing.
A camera can be added to the weight sorter so fruit is graded by color and skin blemishes as well as weight. After the brush washer, fresh-pack fruit goes on to the waxing machine, while the rest is routed by size to the citrus juice extractor.
HowCamera vision on the weight sorter, grading rules by destination
An inline refractometer at the vacuum evaporator outlet, read together with steam and vacuum trends, lets the system suggest feed and steam adjustments that hold the target °Brix. Steam use per tonne of concentrate appears on the dashboard, and a fouling trend signals when to clean.
HowInline refractometer, steam and vacuum trends, setpoint suggestions
Disc centrifuges, in the juice line and in essential oil recovery, run at high speed and are sensitive to imbalance and bearing wear. Optional vibration, temperature and current sensors, with discharge intervals logged, give warning before a failure stops juice or oil production.
HowVibration, temperature and current sensors, predictive maintenance
Cameras can be fitted to check fill and foreign matter in each open can before seaming, and lid condition after it. Checkweigher results are stored by lot, so every case of canned segments can be traced back to its production data.
HowVision before and after the seamer, checkweigher data, lot traceability
Every upgrade is optional. We assess them with your team and fit them step by step, with new machines or on a citrus line you already operate, as part of one service covering sourcing, shipping, installation and maintenance.
04 / FAQ
The peel is a high-value stream: it yields essential oil (rasping and centrifugation), pectin (acid extraction, precipitation and drying), dietary fibre and candied peel.
The line makes orange, lemon, lime and grapefruit juice, NFC or concentrated, and mandarin segments in syrup on the canning line. A multi-lane weight sorter grades the fruit before washing. For high-acidity products the equipment can be built in 316L stainless steel.
The automatic extractor works on halves or whole fruit and recovers oil from the peel. A low-temperature vacuum deoiling and deaeration system then removes oil and air from the juice, and a self-discharging disc centrifuge separates oil and pulp. The multi-effect evaporator recovers aromas.
The citrus line is configured at 1, 3 or 5 t/h, depending on your raw material and production plan. Because the lines are modular, much of the equipment — washing, pulping, heat treatment and packaging — can also run other fruits, so the plant keeps working all year.
Delivery takes 30–60 days after order confirmation, priced FOB China or CIF your port, with payment by T/T or L/C. The line ships with an initial spare-parts kit, installation is remote or with an engineer at your plant, and the warranty runs 12 months from commissioning.
Related guides: NFC juice or concentrate: differences, process and equipment
Fruit line 05 · Capacity 1 / 3 / 5 t/h
Banana and plantain become chips, puree, powder, flour, jam, wine, vinegar and canned slices. Both are high in starch and sugar, so for chips the key is controlling browning, oil content and water activity.
01 / Products & process
One line can be set up for one or several of these products. Tell us which ones you want to make and we configure the equipment to your requirement.
02 / Main equipment
What each machine in the line does, with its typical specification. Values are reference figures and are confirmed in the quotation.
Automatic peeling
Key specSuitable for green plantain
Uniform slices
Key specAdjustable thickness, 1–5 mm
Prevents browning
Key specImmersion in an antioxidant solution
Crunchy, low-oil chips
Key spec80–110 °C under vacuum, plus centrifuging
Dehydrated slices
Key spec40–75 °C, energy-saving
Makes banana puree
Key specInterchangeable screen
Fine-textured puree
Key specHigh pressure, 20–40 MPa
Produces banana powder
Key specInlet 150–200 °C
Wine and vinegar
Key specJacketed, temperature-controlled
Bags, bottles or sachets
Key specWith nitrogen for chips
Images are illustrative; specifications are confirmed in the quotation.
03 / AI upgrades
In chips, small changes in slice thickness, oil condition or drying time show up straight away in color, crunch and shelf life. These optional upgrades measure those variables on the line instead of leaving them to the operator’s eye.
A laser sensor can be fitted after the slicer to check slice thickness, so a dull blade shows up before uneven slices reach the vacuum fryer. A camera over the fryer’s outlet conveyor grades chips by color and breakage and counts rejects per batch.
HowLaser thickness measurement, camera vision on the outlet conveyor
On the vacuum fryer, oil temperature, vacuum level, frying time and centrifuge speed can be logged for each batch, with a recipe per product. An optional oil-quality sensor tracks degradation so the oil is changed on its condition, not on the calendar.
HowProcess logging, oil-quality (polar compounds) sensor, recipes on the PLC
Air temperature and humidity in the chamber, plus tray weight on load cells, can be used to estimate when slices, or green plantain for flour, reach the target moisture. The dryer then stops on product condition rather than a fixed time, avoiding over-dried batches and wasted energy.
HowHumidity and temperature sensors, load cells, drying-curve model
Optional temperature and density probes in the fermentation tank draw the curve of each batch and compare it with earlier ones. A stalled fermentation, or a jacket that cannot hold temperature, raises an alert on the operator’s phone or the control panel.
HowTemperature and density probes, batch comparison, remote alerts
Each upgrade is optional and can be added later. We review them with your team and fit them step by step, on new equipment or on a banana or plantain line you already run, as part of the same service as sourcing, shipping, installation and maintenance.
04 / FAQ
Slices are cut evenly (thickness adjustable from 1 to 5 mm), pass through the colour protection tank and are vacuum-fried at 80–110 °C, then centrifuged to remove oil and packed under nitrogen. The critical points are browning, oil content and water activity.
Yes. The peeler is suitable for green plantain, and green plantain is used to make flour rich in resistant starch. For dried slices without frying, the heat pump dryer runs at 40–75 °C.
The pulper (interchangeable screen) and homogeniser (20–40 MPa) produce puree for baby food, drinks and bakery; the spray dryer (150–200 °C inlet) produces banana powder. Fermentation tanks make wine and vinegar, and the line also covers jam and canned slices in syrup.
The banana and plantain line is configured at 1, 3 or 5 t/h, depending on your raw material and production plan. Because the lines are modular, much of the equipment — washing, pulping, heat treatment and packaging — can also run other fruits, so the plant keeps working all year.
Delivery takes 30–60 days after order confirmation, priced FOB China or CIF your port, with payment by T/T or L/C. The line ships with an initial spare-parts kit, installation is remote or with an engineer at your plant, and the warranty runs 12 months from commissioning.
Related guides: Freeze drying or spray drying: how to make fruit powder · How to choose a fruit pulper
Fruit line 06 · Capacity 1 / 3 / 5 t/h
Valued for its intense flavor and aroma, passion fruit is ideal for juice, puree and powder. Separating seeds and skin and retaining the aroma are key; the usual combination is cold pulp extraction, aseptic filling and freeze or spray drying.
01 / Products & process
One line can be set up for one or several of these products. Tell us which ones you want to make and we configure the equipment to your requirement.
02 / Main equipment
What each machine in the line does, with its typical specification. Values are reference figures and are confirmed in the quotation.
Gentle cleaning
Key specBubbling and spraying
Cuts the fruit in half
Key specContinuous automatic cutting
Separates the pulp from seeds and skin
Key specLow-speed rotor
Removes seeds and skin
Key specWithout breaking the seeds
Clarifies or preserves texture
Key specScreen or plate filter
Uniform consistency
Key specHigh pressure, 20–40 MPa
Aseptic processing
Key specTube-in-tube, 110–137 °C
Freeze-dried products
Key specCondenser ≤ −45 °C
Passion fruit powder
Key specInlet 150–200 °C
Wine and vinegar
Key specJacketed, temperature-controlled
Bottles, bags or bulk
Key specAseptic bag, PET or glass
Images are illustrative; specifications are confirmed in the quotation.
03 / AI upgrades
Passion fruit gives little pulp per fruit, broken seeds turn the puree bitter and dark, and its aroma fades with handling. These optional upgrades watch the cutting and extraction stages and make a line of many small machines easier to run.
A camera can be fitted at the bubble washer outlet to measure fruit size and remove moldy or split fruit before it reaches the passion fruit cutter. It also counts the fruit, so each lot has a record of how many units went into production.
HowCamera vision, fruit counting per lot
A camera at a sight glass after the pulp extractor and seed-skin separator can spot the dark specks of broken seed or skin in the pulp. The operator then adjusts rotor speed or clearance before a whole batch picks up a bitter note.
HowCamera on the pulp line, alerts on the control panel
Optional weighing at reception and on the pulp, seed and skin outlets gives a mass balance for every lot. You see the real pulp yield by supplier, and how much seed is available for oil or direct sale.
HowLoad cells and flow meters, yield dashboard
An AI assistant trained on the manuals of the cutter, pulp extractor, separator and UHT sterilizer can answer operators in Spanish on a tablet or phone: how to switch from seeded to seedless puree, how to run the cleaning sequence, what an alarm means.
HowAssistant trained on the equipment manuals and maintenance guides
All upgrades are optional. We assess them with your team and add them step by step, on new machines or on a passion fruit line you already operate, alongside sourcing, shipping, installation and maintenance.
04 / FAQ
The cutter halves the fruit in a continuous automatic cut; the pulp extractor, with a low-speed rotor, separates the pulp from seeds and skin, and the seed-skin separator removes them without breaking the seeds.
The usual combination is cold pulping, tube-in-tube UHT sterilisation (110–137 °C) with aseptic filling and, for powder, freeze drying (condenser at −45 °C or below) or spray drying (150–200 °C inlet).
Passion fruit seeds are a product in their own right, used for oil extraction or sold directly. The pulp is sold with or without seeds, and the line also makes NFC or reconstituted juice, concentrate, freeze-dried passion fruit, powder, wine and vinegar.
The passion fruit line is configured at 1, 3 or 5 t/h, depending on your raw material and production plan. Because the lines are modular, much of the equipment — washing, pulping, heat treatment and packaging — can also run other fruits, so the plant keeps working all year.
Delivery takes 30–60 days after order confirmation, priced FOB China or CIF your port, with payment by T/T or L/C. The line ships with an initial spare-parts kit, installation is remote or with an engineer at your plant, and the warranty runs 12 months from commissioning.
Related guides: What equipment does a fruit pulp plant need? · How to choose a fruit pulper · Freeze drying or spray drying: how to make fruit powder
05 / End-to-end service
From choosing the factory in China to a line running steadily in Peru, and then adding data and AI, the same team follows every step. All six fruit lines are delivered this way.
We configure the equipment for your raw material, products and capacity, compare manufacturers in China and quote factory-direct prices.
Factory-direct
We follow production, inspect before shipment and ship FOB or CIF to Callao or another Peruvian port.
FOB / CIF
Our engineers install and commission on site or guide it remotely, and train your operators and maintenance staff in Spanish.
Training in Spanish
Maintenance plans, spare parts shipped direct from China and remote technical support.
12-month warranty
Optional sensors, vision inspection, dashboards and an AI assistant for new machines or existing lines, to cut downtime and keep quality steady.
Optional · step by step
06 / For every plant
Every plant also needs general systems — CIP cleaning, water treatment, cold storage, metal detection, a PLC control panel, a steam boiler and compressed air — plus a packaging line suited to your product. These general systems, the packaging lines and our standard commercial terms are on the fruit processing overview page: General systems · Packaging lines · Commercial terms.
Our modular lines can process several fruits, so your plant can work all year. Tell us what you want to make and at what capacity — 1, 3 or 5 t/h — and we will reply within one business day with the next steps.