Carrot is recorded as being used in medicine by the early Greeks and has been cherished ever since. Its juice is one of the most delicious and healthful, and alone or in combination it should be part of every daily diet due to the essential vitamin A.
Due to its updated and careful processing technology Bertuzzi has supplied carrot processing machinery, equipment and complete processing lines in many countries of the world. The possible final products are puree, concentrated juice, baby foods and natural fresh juice.
Washing, peeling and sorting
Carrots are fed to the plant in cases, bins, bags or in bulk. A comprehensive washing is essential, as large quantities of mud and stones may be transported together with the product.
Chopping and cooking
The washed and peeled carrots are chopped before going to the treatment line. The chopping dimensions depend on the required extraction (puree or pressed juice). The chopped carrots are heated in a tubular cooker to soften the fibers and to get consequently the maximum juice yield.
Carrot juice: extraction
Belt press allows to recover up to 75% of juice with a single pressing or more than 85% with a double pressing.
Carrot juice: concetration
Optionally, juice can be concentrated. Our plate evaporator model Fleshterm is particularly suitable for the production of concentrated carrot juices up to the Brix values required by the market.
Carrot puree: refining
We offer different machines for the refining of carrot purees. Depending on the requirements the process can take place either in one or two stages.
Once sterilized the product can be filled in aseptic bag in drums or in box thanks to Bertuzzi Aseptic Fillers.
Cleaning of the plant
All Bertuzzi lines are designed according to the international food grade requirements and to be fully cleanable by exploiting integrated cleaning procedures and systems or centralized and fully automatic CIP system. The Bertuzzi CipMatic is specifically designed to guarantee a perfect and efficent CIP of the fruit processing plants.