Fruit washing and preparation equipment
Deliver the right fruit form before the batch begins.
FRUIT JAM PROCESSING EQUIPMENT
From fruit.
To your finished jam.
Preparation, cooking and filling equipment for smooth spreads and fruit-piece jam. Build a complete line, or upgrade the machine your process needs.
Equipment-reference-based conceptual factory layout. Machine selection, dimensions, utilities and hygienic zoning require project-specific engineering.
- 01Fruit receiving & washing
- 02Preparation & fruit pieces
- 03Ingredient dosing
- 04Vacuum batch cooking
- 05Gentle product transfer
- 06Manual pack handover
A complete line or one machineWhole fruit or prepared pureeSmooth spreads or visible fruit piecesSelection built around your product & pack
PRODUCTS & MACHINERY
The right equipment, at every stage.
Follow the product from incoming fruit to the filled pack. Choose a complete process, or go straight to the equipment you need.
Two-stage fruit pulper and refiner
Resolve pulp texture before concentration makes handling harder.
Jacketed jam cooking kettle
Compare accessible batch cooking with the product’s heat exposure.
Viscous product transfer
Carry the cooked batch to the filler without losing its texture.
Jam filling machine and pack interface
Prove the package with the product the line actually makes.
CIP cleaning system and changeover
Include cleanability in the cycle and the equipment layout.
A LINE WITH CLEAR BOUNDARIES
Your recipe.
Your process.
Your production line.
Start with the fruit you receive and the jam you want to make. The preparation route, cooker, product transfer and filler then connect around that brief.
- Whole fruit, prepared pieces or supplied puree
- Atmospheric or engineered vacuum cooking
- Retail jars or a defined food-service pack
PRODUCT FIRST
Smooth spread or fruit pieces?
SMOOTH JAM
A consistent spread.
Match incoming pulp texture, conditional refining, wall mixing and viscous filling to your recipe.
Explore smooth jam equipment →FRUIT-PIECE JAM
Keep the fruit visible.
Review the mixer, outlet, pump and filling passages together to protect the required piece condition.
Explore fruit-piece equipment →Developing a reduced-sugar recipe? Compare its separate formulation and preservation requirements.
FROM INLET TO PACK
A connected batch process.
See what each stage receives, what it hands over and which machines perform the duty.
01 / BATCH HANDOVER
Prepare
Whole fruit, pieces or puree enter at different boundaries.
Inspect preparation equipment →
APPLICATIONS
What are you planning to make?
Fruit applications
Explore all fruit, packaging and selection guides →Strawberry jam processing line
Choose strawberry preparation, batch cooking and filling equipment for a smooth spread or a jam with visible fruit pieces.
Explore →Fruit applicationsMango jam production equipment
Plan mango jam equipment around whole-fruit preparation or supplied pulp, the desired fibre profile, cooking duty and finished pack.
Explore →Fruit applicationsBlueberry jam processing equipment
Compare blueberry jam routes for a uniform spread or visible berries, with matched cooking, gentle transfer and jar filling.
Explore →Fruit applicationsRaspberry jam line and refining options
Specify raspberry jam around the accepted seed and pulp condition, then connect preparation, batch cooking and viscous filling.
Explore →Fruit applicationsPineapple jam production line
Connect pineapple preparation or supplied pulp to jam cooking, controlled product transfer and the selected filling format.
Explore →Fruit applicationsApricot jam preparation and cooking line
Choose apricot jam machinery around stone removal, prepared fruit texture, batch cooking and the actual container format.
Explore →FILLING & LINE EXPANSION
A better handover.
A defined finished pack.
Connect your cooked product to a suitable transfer arrangement, filler and closing operation. Expand around the equipment you already have.
HOW TO SELECT
A useful equipment discussion starts here.
Tell us about your product
Fruit inlet, smooth or piece-containing texture, recipe stage and intended container.
Define the output basis
Finished mass per batch, the complete cycle and packaging demand. Vessel litres alone are not kg/h.
Agree the supply scope
Equipment configuration, site connections, cleaning, drawings and acceptance in a project-specific offer.
Make the cooking decision visible
Compare the complete atmospheric and vacuum arrangements, then define the formulation and trial evidence behind the chosen route.