The Jam & Sauce Pro Line combines the key production stages required for efficient processing and packaging of products into jars.

FIVE KEY PRODUCTION STEPS

1. Fruit and Vegetable Washing

Fresh fruit and vegetables are thoroughly washed before processing to remove soil, dust, leaves and other impurities that could affect product quality. Proper washing protects the following processing stages, improves production hygiene and ensures that only clean raw material enters the preparation process. 

2. Prepare the Raw Material

After washing, the raw material must be prepared into a form suitable for cooking. The required preparation method depends on whether the fruit contains stones and on the desired texture of the final product.

• Destoning and Pulping - Fruit with Stones such as plums, peaches, apricots and cherries must be destoned before the usable fruit mass can be cooked. This stage reduces manual preparation, creates a consistent raw material and enables efficient transfer of the fruit pulp directly to the cooking process.
• Milling and Crushing - Fruit and Vegetables without Stones - Fruit and vegetables that do not contain stones are milled into a uniform mash before cooking. The milling level can be selected according to the product being produced—from a coarser structure for certain sauces to a finer mass for purées, spreads and smooth products. 

3. Cook & Mix

The prepared fruit or vegetable mass is transferred into a cooking kettle, where ingredients are added and the product is cooked according to the required recipe. Controlled heating and continuous mixing help achieve uniform cooking, consistent texture and repeatable product quality throughout the batch. The process can be carried out in a standard cooking kettle or under vacuum for products that require gentler thermal treatment and better preservation of natural colour, flavour and aroma.

4. Filling

After cooking, the finished product is transferred to the filling stage and accurately dosed into jars. The appropriate filling system is selected according to the product’s viscosity, the required filling volume and whether the product contains pieces of fruit or vegetables. Accurately and consistently filled jars using the filling technology best suited to the product’s viscosity and particle size.

• The pneumatic filling machine is suitable for jams, sauces, spreads, purées and similar products with or without pieces, depending on their size and consistency. 
• The automatic filling machine with rotary table uses a gear-pump filling system and is designed for smooth, homogeneous products without solid pieces. The rotary table automatically moves the jars through the filling process, enabling continuous operation, higher production capacity and reduced manual handling. The machine is suitable for smooth jams, sauces, tomato products, fruit purées, spreads and similar products with a uniform consistency.

5. Closing Jars

Filled jars are closed with twist-off lids to protect the product and prepare it for cooling, labelling, storage and distribution. Reliable capping is essential for maintaining package integrity, reducing leakage and supporting the required shelf life of the finished product. Securely closed jars containing a finished product ready for the next packaging stage.