Fruit puree machinery

Vacuum Deaeration System

Remove air under the chosen vacuum-process conditions where entrainment or foaming affects the product route. Examine the structure, selection conditions and connected equipment.

Vertical deaeration vessel with vacuum and product-side connections on a supporting frame.

Treatment and packing

What this machine does

Remove air under the chosen vacuum-process conditions where entrainment or foaming affects the product route.

Shown arrangement: Vertical vessel and connected pipework
Process role: Conditional air-removal stage
Operating considerations: Temperature, foaming, viscosity and vacuum load

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Incoming material

Pumpable puree at a defined temperature, viscosity and air condition.

Outgoing material

Deaerated product returned to the next closed transfer connection.

Inside the duty

How it works

Product is exposed inside a vessel maintained below atmospheric pressure. Released gas leaves through the vacuum path while product is collected for transfer. The vacuum arrangement and the method of presenting product in the vessel are matched to the material and required flow.

Choose the configuration

Selection conditions

Evaluate whether the material needs deaeration and where it belongs relative to mixing and treatment. A percentage of oxygen removal or flavour retention requires its own measurement; neither is derived from the exterior photograph.

Connect the machine

A stable feed and suitable downstream pump inlet are needed around the reduced-pressure vessel. Keep vacuum exhaust and product paths distinct, and include the cleaning route and any required service-liquid separation in the layout.

Cleaning and maintenance

Review accessible vessel surfaces, seals, product collection areas and vacuum-side connections. Product foaming and carry-over change the cleaning and inspection duty and need attention during a representative run.

Part of a complete scope

Production packages using this equipment

Whole fruit to ingredient puree

Fresh Mango Puree Production Line

A mango-based production route combining real fruit preparation, flesh recovery, two-stage pulping and the selected bulk treatment and packing equipment.

Prepared puree to a formulated or treated ingredient

Prepared Puree Mixing, Treatment and Filling System

A package for an existing puree stream: selected ingredient mixing, optional high-pressure homogenization, controlled transfer, thermal treatment and compatible bulk bag filling.

Connected equipment