The Juice Production Line combines the key production stages required for efficient processing and packaging of fruit and vegetable juices.

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 the quality and hygiene of the finished juice. Depending on the selected equipment and production capacity, the raw material can be washed by water spraying, bubble washing or a combination of both methods. Proper washing protects the following processing stages and ensures that only clean raw material enters the milling and juice-extraction process.

2. Milling and Raw Material Preparation

After washing, the fruit or vegetables are milled into a uniform mash suitable for juice extraction. The required milling structure depends on the type, firmness and condition of the raw material. Proper preparation opens the fruit structure, improves juice release and enables more efficient and consistent pressing. The milling equipment can be integrated with the washing and elevating system, creating a continuous process in which the washed raw material is automatically transferred directly into the mill.

3. Juice Extraction and Collection

The prepared fruit mash is transferred to the pressing stage, where the liquid juice is separated from the remaining solid material. A belt press enables continuous and controlled juice extraction by gradually pressing the fruit mash between the belt and pressing rollers. This ensures an efficient production flow and a high juice yield while reducing the amount of manual handling. The extracted juice is collected in a stainless-steel buffer tank before pasteurization. The tank provides controlled transfer between the pressing and thermal-processing stages. For cloudy juices, it can be equipped with an agitator to maintain a uniform product and reduce natural sedimentation.

4. Pasteurization

The freshly extracted juice is heated to the required pasteurization temperature before filling. Controlled thermal treatment reduces the presence of unwanted microorganisms, improves product stability and supports the required shelf life of the finished juice. Precise temperature regulation helps provide repeatable processing conditions while preserving the natural colour, flavour and aroma of the raw material. Pasteurization can be carried out in a standalone pasteurizer connected to a separate filling machine or in a compact system that combines pasteurization and filling in one unit.

5. Filling and Packaging

After pasteurization, the juice is transferred directly to the filling stage and accurately filled into the selected packaging. The appropriate filling system is selected according to the packaging type, required filling volume, production capacity and desired level of automation.

• Bottle Filling - Bottle-filling equipment is used for filling juice into glass or suitable bottles. The filling system can be adapted to different bottle dimensions, neck openings and required production capacities. After filling, the bottles are closed with suitable caps to protect the product and prepare it for cooling, labelling, storage and distribution.
• Bag-in-Box Filling - Bag-in-Box filling equipment is used for packaging juice into flexible bags placed inside protective cardboard boxes. This packaging format is suitable for different filling volumes and provides convenient storage, transport and dispensing of the finished product.