Tell us about your production challenge
Industrially manufactured soups gained traction in the 19th century when canning was invented and they have been warming us ever since. Whether it’s a classic ready-to-eat canned soup, condensed soup or a dry soup mix, soup manufacturing equipment for mixing, cooking, boiling, or sterilizing caters to every manufacturer’s production requirements.

Which soup equipment do you need?

Continuous chocolate line with vertical ball mills

To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, sev...

Continuous high impact mixer

A high-impact mixer can help you to produce a homogeneous mixture when you are mixing powders a...

Mid-shear mixer

Mid shear mixers are typically used for processes where high shear leads to product deformation and low shear ...

High performance can seamers for the food industry

The wide variation of materials and dimensions used in the food cannin...

Can seamer for food products

Flexible can seaming equipment is required to adapt for product-specific variations in food can...

Industrial tilting pan with cooling system

Raw materials need to be processed into finished, cooked products most quickly ...

Industrial sauce pan

For the small and medium food industry, economical use of time, space and human resources is critical wh...

Industrial pressure cooker

Optimizing production processes and human resources to reduce energy consumption and save time an...

Compact industrial sauce pan

Safe, reliable cookers that operate unobtrusively are required in any kitchen where space and t...

Multi-functional food processor for cooking ready meals in different consistencies

In...

Vacuum cooker for concentrating sauces and purees

When producing high quality prepared fo...

Multi-functional food processor for a high sugar percentage pastes production

For the ...

Food processor for making fruit jams for pastries

In a bakery environment fruit jams are ...

Easy to use food processor for gastronomy sauces and pastes

For the development and prod...

Air knife dryer for pouches

Flexible pouch packaging is a popular choice for many consumer food products. Before final print...

Mass flow air knife drying system for cans

For large-scale production of canned beverages, line throughput and efficiency ...

Entry level HFFS Machine for flat sachets

Traditional horizontal form fill and seal sachet machines for lower volume lines...

High-Speed Pouch Packaging Machine

For large scale production of powders and liquids in a wide range of industry sectors, a...

Modular HFFS Machine

A large range of sizes and types is available, with traditional horizontal form fill and seal machines b...

HFFS Machine for Large or Heavy Pouches

Traditional pouch-forming machines can struggle to maintain the position of the pac...

HFFS machine with servo-control system

Traditional HFFS machines use mechanical cams to drive the production path through t...

High Speed Premade Pouch Packaging Machine

Pre-made pouches can be problematic for traditional cam-driven mechanical HFS m...

Economical Pouch Packaging Machine

The side gusset pouch is a popular packaging solution for medium formats, particularly f...

Retort Pouch Packaging Machine

A wide variety of products that were previously canned are now able to be more economically p...

Autoclave for doypack pouches

The self-standing Doypack and other similar pouch products are a very popular method of packag...

Industrial vacuum cooker

Batch cookers can be highly inflexible and inefficient, relying on maximum fill levels to operate we...

Pipeline metal detector for sauces

Ensuring liquid and viscous products such as sauces, soups, juices and meat are contamin...

Vacuum cabinet dryer for plant extracts and functional foods

Plant extracts are vital to functional food preparations. B...
Continuous freeze dryer

Continuous freeze-dryer for fruit powders and plant extracts

Extracting the essential acids and compounds from fruits an...

Display tray cartoner machine

Packaging products usually require a great deal of flexibility to comply with demand from mark...

Case packer machine for pouches

Automated case packer machines are a good solution to achieve reliability and to increase th...

Continuous sterilizer for milk beverages

An important goal of heat processing in the manufacturing of milk beverages is to ...

Continuous sterilizer for pet food

Sterilization is a critical operation in the manufacturing of wet pet foods. An importan...

Irregular can seamer

Quite some time can be lost adjusting the seaming process to different can sizes when orders keep follow...

Medium scale round can seamer

Automatic seaming of cans of craft bear can be quite the hassle with the movement from the cen...

High speed can seamer

Tin plate thickness for cans has gradually reduced over the years, which makes it a hassle to use new c...

Marmalade and Jam Processing Machine

When producing jams and marmalades, preserving the natural flavours, aromas and colors...

Jam pasteurizer with temperature control

Microorganisms and pathogenic forms in fresh fruit jams can shorten storage time. ...

Autoclave sterilizer for food cans and jars

An autoclave is a must-have machine for canned food production lines. It perfo...

Batch cooker for fruit puree

The fruit pulp is used in many different bakery products, especially as a filling. Since fruit ...

Fruit pulping machine

When making fruit pulp, a pulping machine helps you remove seeds, stems, and skins from your fruit. How...

Industrial jam vacuum cooker

In a production setup of agri-food preserves, sauces, and other condiments, vacuum cooking at 5...

Capping Machine for Jars

In production lines that involve sterilization processes, jars that are not properly capped may expl...

Semi-Automatic Volumetric Liquid Filling Machine

Filling containers manually with liquid and viscous products is the metho...

Small Scale Industrial Jam Cooker

Production of marmalades, jams, fruit concentrates, and sauces requires multiple steps. T...

Bouillon cube press machine for medium-range batches

The pressing stage during the production of bouillon cubes or tablet...

High-speed bouillon cube press machine

Mass production of bouillon cubes and tablets with very high output requires higher ...

Vacuum belt dryer for fruit, vegetable and herbal extracts

Organic volatile compounds from fruits, vegetables and herbs ...
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Stories about soup

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Tell us about your production challenge

When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!
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What are you making?

Different soups – different soup making equipment

Soups consist of various vegetables- potatoes, tomatoes, pumpkins, mushrooms, carrots and sometimes even dairy – all of which require different steps. In order to make soup, all ingredients must be properly cleaned, peeled, chopped and sliced into smaller pieces for optimal food processing.

As different vegetables are used and different soup recipes are formulated, changes must be made in the soup production line to include different equipment for pre-treating the vegetables. Potatoes and carrots must be peeled, while tomatoes are blanched to remove their bitter flavonols-rich skins.
After the ingredients are prepared, manufacturers can use different cooking techniques and soup making equipment like blanchers, steamers, stockpots immersion blenders and slow cookers, among others.

During blanching, vegetables are immersed in boiling water or steam before enzymes are deactivated. Some vegetables like eggplants need particular attention because they are sensitive to post-cooking browning. The problem can be avoided by adding antioxidants during blanching.
Soup can be further processed, depending on whether you are making ready-to-eat or dry mix soup. Ready-to-eat soup is deaerated to prevent oxidation and changes in color, while dry mix soup’s ingredients are dehydrated so they can be reconstituted with boiling water at a later date.

How does thermal processing affect vegetables?

Vegetables must undergo an industrial thermal process before being consumed. Heat treatment definitely brings benefits such as increased protective compounds, but it can also cause color degradation and losses of nutritional and soluble compounds (sugars and soluble fibers). Whether these conditions occur or not depends both on the characteristics of the vegetable to be processed such as enzymes or oxygen concentration and on the severity of the heat treatment.

For example, it has been determined that steaming reduces the loss of fat-soluble nutrients better than boiling. Instead, a study conducted by the Institute of Nutrition at Mahidol University in Thailand showed low losses in the vegetable’s β-carotene content when blanching, only 7-11%, while steaming, frying and boiling showed greater losses, 15, 18 and 43%.

To pasteurize or to sterilize?

There are two methods of removing microorganisms in the soup manufacturing process: pasteurization and sterilization. The choice between the two depends on the pH of the soup– most meat and vegetable-based soups have low acidity and manufacturers can fully sterilize them. In this case, sterilization temperature are above 100 °C and the product is then cooled down and transferred into previously sterilized packaging.

If the soup’s pH is in the acid range, pasteurization is recommended. Different temperatures for pasteurization are required to complement the pH range, for example if the pH range is between 3.4 and 4.0, the recommended temperature is 85°C. If it falls between 4.3 and 4.5, the recommended temperature for pasteurization is 99°C.

Soup in cans, pouches and trays

Canned soup is immensely popular owing to its versatile and recyclable packaging. After transferring the ready-to-eat soup into cans, can seamers ensure the product is sealed properly to prevent spoiling and spilling.

Since the invention of canning, soup’s packaging has evolved to plastic pouches that are re-sealable easy to use. High-speed stainless steel pouch packaging machines rapidly package liquid products into flexible pouches with great precision.

Soup trays are also gaining popularity because they can be frozen and microwaved, providing a single serving of soup. During the manufacturing process, trays are filled with soup and then sealed with tray sealers which secure the contents and prevent spillage.

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