10 tons/day to 1500 tons/day for industrial production, and less than 10 tons/day for experimental research and development.

Both can process fresh berries with similar characteristics.

All use air bag juicers and inert gas to increase the juicing rate and ensure the quality and color of the juice to a greater extent.

The entire production process is controlled by PLC, and the one-button operating system greatly optimizes the rational allocation of human resources.

The electrical components of the equipment adopt internationally renowned brands (such as Germany's SIEMENS, Italy's ESA, etc.) to improve the quality and service life of the equipment.

The production of grape juice concentrate uses a low-temperature vacuum triple-effect evaporator, which greatly reduces energy consumption and saves more than 30% of energy. At the same time, the low temperature state retains the flavor substances and nutrients of the grapes to the maximum extent, so that the tannin substances in the grapes are optimized to the maximum extent. For the cooling water of the evaporator, the design adopts an external water tank circulation supply to reduce the waste of cooling water.

The original juice batching center is equipped with an enzymatic hydrolysis and degumming system, which can perform enzymatic degumming pretreatment on the original juice according to the product process requirements and enhance the adaptability of the product to the later processing.

xThe multi-stage juice separation device combined with temperature control can maximize the retention of flocculation components in the juice according to the process line, which is beneficial to the later stability of the juice.

The entire process design and pipeline connection layout take into account the retention of the original natural aromatic components of grape concentrated juice. The entire cooling and heating process and material transmission are completed in a short time and short distance, effectively preventing the loss of flavor substances produced by heat-sensitive reactions; at the same time, it also reduces the quality damage caused by oxidation reaction of grape juice under high temperature conditions; and it is equipped with an aromatic substance recovery system to perfectly reproduce the original flavor of grape juice.

Tube sterilization and aseptic filling to ensure the sterility of the product.

Through the reasonable design of the pipelines and equipment of this production line, the CIP cleaning station can be divided into sections to independently complete the CIP cleaning operation to ensure the safety and hygiene of the production line.

All parts of the system that come into contact with materials are made of 304 stainless steel, which fully complies with food hygiene and safety requirements.