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Tomato Sauce Making Equipment

Find innovative production technology for making tomato sauce and connect directly with world-leading specialists.

Making tomato sauce

Tomato sauce is a popular ingredient for adding a sweet, slightly acidic touch of flavor to food and recipes. Sauce production involves cooking the tomatoes, removing the seeds and stems with a strainer, using a grinder or milling machine, and then further cooking to the desired consistency. Tomato sauce making equipment is used in industrial production to speed up the various preparation steps while maintaining the quality of the sauce.

Which tomato sauce technology do you need?

Energy-saving cooling system for vegan products

Energy-saving cooling system for vegan products

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Vegan Sauce Processing System

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MPAC Vento_i

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Can leak tester

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Continuous sterilizer for tin cans and jars

Continuous sterilizer for tin cans and jars

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Autoclave sterilizer for food cans and jars

Autoclave sterilizer for food cans and jars

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

Vacuum and pressure cooker for fruits and vegetables

Vacuum and pressure cooker for fruits and vegetables

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Shrink wrapping machine for PET bottles

Shrink wrapping machine for PET bottles

During a shrink-wrapping process, a change of reel can slow down the production cycl…

High speed can seamer

High speed can seamer

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

Medium scale round can seamer

Medium scale round can seamer

Automatic seaming of cans of craft bear can be quite the hassle with the movement from the cent…

Semi-manual can sealer

Semi-manual can sealer

When starting out in the canned product business, you do not necessary want to invest in industrial sca…

Automatic filling machine for sauce

Automatic filling machine for sauce

Traditional sauce filling units can struggle to maintain a high quality of output in cas…

Industrial bottle washing machine

Industrial bottle washing machine

Polyethylene terephthalate (PET) and glass bottles are widely used in the beverage industr…

Industrial bottle sterilizer

Industrial bottle sterilizer

Sterilization is an important process in the beverage industry to kill microorganisms. It is imp…

Air knife system for bottling lines

Air knife system for bottling lines

Wet containers are unacceptable and can be problematic in the food and beverage industry…

Pipeline metal detector for sauces

Pipeline metal detector for sauces

Ensuring liquid and viscous products such as sauces, soups, juices and meat are contamina…

Industrial vacuum cooker

Industrial vacuum cooker

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

sauce cooking mixer machine

Universal Mixer and Cooker for Sauces

Sauce cookers and mixing machines have traditionally been designed to suit one process…

Vacuum based homogenizer

Vacuum based homogenizer

When producing liquid and viscous products such as mayonnaise, sauces, dressings and ketchup it’s vi…

Retort Pouch Packaging Machine

Retort Pouch Packaging Machine

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

High Speed Premade Pouch Packaging Machine

High Speed Premade Pouch Packaging Machine

Pre-made pouches can be problematic for traditional cam-driven mechanical HFS ma…

HFFS machine with servo-control system

HFFS machine with servo-control system

Traditional HFFS machines use mechanical cams to drive the production path through th…

Modular HFFS Machine

Modular HFFS Machine

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

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Vacuum cooker for concentrating sauces and purees

Vacuum cooker for concentrating sauces and purees

When producing high quality prepared food, concentrating products for sa…

Industrial pressure cooker

Industrial pressure cooker

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

High-end empty bottle inspection system

High-end empty bottle inspection system

If you are looking for a system with empty bottle inspection; base, residual liquid,…

Empty crate inspection system

Empty crate inspection system

Extensive and much-differentiated inspection of both the crate and the bottle that allows you t…

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Steps for success and tomato sauce making equipment


Tomato sauce production is a fairly straightforward process involving the preparation and mixing of ingredients. Sauce makers soften the skin and seeds for ease of removal, after which pressing machines extract the juice and tomato solids used in making sauce. Additional ingredients such as herbs and oil are typically added to a mixer with the pressed tomatoes to improve taste and create a sauce ready to cook with. Finally, the latest tomato sauce making equipment is for labeling and bottling, which provides a rapid and efficient system for preparing your finished tomato sauce for distribution.


Considerations of content, how do conditions and constituents affect your sauce?

Ingredients and other factors readily influence tomato sauces. Storing tomatoes in cool dark places can permanently eliminate the flavor. Sugar, salt, and oil are added to further develop the flavors of tomato sauce. Sugar levels in tomato sauce are quantified by their Brix number as 1 gram of sugar to 100g of solution. The acceptable Brix range for fresh tomatoes is between 3.5 and 5.5, but tomato sauce requires a Brix number of at least 4.5. This can differ depending on the tomato varieties used.

Refractometry is the method used to measure this quality. Fruit pectin influences the thickness of the sauce, while protein content helps to stabilize the taste qualities of the final sauce. The temperature treatment of tomatoes inactivates pectin methylesterase, which is one of the most important enzymes affecting the quality of such products. Without this treatment, the enzymatic reactions will continue unchecked even after bottling or canning.

Temperature breaks a tomato sauce makes


Temperature plays an important role in the processing of tomatoes, and offers a convenient way to manipulate their properties. In the processing of tomatoes, there exist a “hot break,” “warm break,” and “cold break” method for preferential preservation of attributes. The hot break is performed at 100 °C preserving only the pectin for a thick and highly viscous paste. The warm break heats to about 79 °C, and while flavour is preserved, colour is not. Finally, the cold break method at 66 °C preserves both colour and flavor. This method is best for producing tomato sauce, which may then also be reconstituted into tomato juice or pulp.


Paste and purée and sauce, oh my!

The tomato is a versatile but volatile fruit with great potential and plentiful pitfalls. Processed tomatoes are generally broken down into paste, purée, and sauce according to their viscosity. Tomato paste often requires many hours of reduction in a sauce making machine to concentrate its characteristic potency and flavor. To contrast, tomato sauce may be produced in practically minutes from raw tomatoes, requiring only the preparation and some time in a tomato press, before mixing.

 

Tomato purée offers something in between, with a thicker body and richer taste thanks to its higher concentration of tomato solids. Producing paste will require equipment such as stainless steel food mills and pressing machines capable of meeting the pre-processing needs, like temperature breaking and skin removal. Producing quality sauce necessitates an understanding of the many factors such as density sugar and ingredients influencing the final taste.

Processing steps involved in tomato-sauce making

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