Comprehensive Advantages of the Production Line

1. Wide Compatibility: One production line supports PET bottles, glass bottles, aluminum cans, tetra pak bricks and other packaging formats, and easily switches between clear juice, cloudy juice, concentrated juice and fermented fruit vinegar products.
2. Controllable Quality: Fully enclosed production throughout the process. Multi-stage enzymatic clarification ensures clear and stable product state without sediment, and dual UHT + retort sterilization ensures product hygiene safety and long shelf life.
3. User-friendly Operation: Touchscreen human-machine interface with visual parameter adjustment, easy to master even for new operators. The system supports formula storage and one-click switching for multi-variety and multi-flavor production.
4. Flexible Capacity: Flexible equipment configuration to match small workshops and large-scale factories, with a wide range of capacity options from 2,000 to 36,000 bottles per hour to meet different investment scales.
5. Convenient Maintenance: The food-grade stainless steel body is easy to clean and corrosion-resistant, with universal spare parts and low later maintenance cost. The fully matched CIP cleaning system ensures long-term hygienic and stable production operation.

Core Production Process

The production line adopts the industry-standard hot filling + secondary sterilization process with compact workflow and full automatic control. Six core procedures ensure authentic fruit flavor, clear product state and long shelf life of products:

1. Raw Water Treatment

Raw water goes through multi-stage purification including quartz sand filtration, activated carbon filtration, precision filtration, primary reverse osmosis and UV sterilization to remove sediment, residual chlorine, heavy metals and microorganisms. High-purity production water avoids browning and flavor deterioration caused by metal ions, which is the foundation of stable juice color and taste. Treated aseptic water is stored in dedicated tanks for subsequent blending and production processes.

2. Raw Fruit Pre-treatment & Juicing

Selected fresh fruits first go through floating washing to remove surface dirt and pesticide residues, then are manually sorted on the sorting platform to eliminate defective and rotten fruits. After crushing into small chunks to improve juice yield, materials are processed by a professional juice extractor to separate juice from pomace. This process maximizes juice yield and fully retains natural vitamins, pigments and aroma components of raw fruits, forming the core base of juice products. For fruit vinegar production, the extracted raw juice enters the subsequent fermentation section.

3. Clarification & Fermentation Treatment

The extracted raw juice first goes through enzyme deactivation at 80~85°C, then is sent to enzymolysis tanks for enzymatic treatment to decompose pectin and macromolecular substances. After adding clarifiers and standing for clarification, the juice is processed by vertical pressure filters for fine filtration to remove suspended solids, pulp particles and colloids, obtaining clear and stable juice. For fermented fruit vinegar, the clarified juice sequentially goes through alcoholic fermentation and acetic fermentation in dedicated fermentation tanks, with strict temperature and time control to produce high-quality fruit vinegar base.

4. Formula Blending & Vacuum Degassing

The prepared juice or fruit vinegar base is delivered to stainless steel blending tanks, mixed with pre-dissolved sugar syrup, citric acid, food additives and pure water in precise proportions according to product formulas. After duplex fine filtration to remove fine impurities, the material undergoes vacuum deaeration to eliminate dissolved oxygen, prevent juice oxidation, browning and foaming during filling, and effectively preserve the natural flavor and color of the product. The blending system supports one-click formula switching for production of multiple flavors and varieties.

5. UHT Instant Sterilization & Hot Filling

The blended material liquid is sent to plate-type or tubular UHT (Ultra-High Temperature) sterilization equipment, completing sterilization within a few seconds at high temperature. This process thoroughly kills pathogenic bacteria, spoilage bacteria and spores in the liquid, while maximally retaining the original fruit flavor and nutritional components due to short heating time. The sterilized liquid is kept at hot filling temperature and sent to the 3-in-1 monoblock filler, which completes bottle rinsing, quantitative hot filling and screw capping in a fully enclosed environment to avoid secondary contamination.

6. Secondary Sterilization & End-of-Line Packaging

After filling and sealing, products are sent to a water-bath sterilization retort for secondary sterilization under constant temperature and pressure to completely eliminate residual microorganisms inside containers and greatly extend product shelf life. Cooled finished products then enter the downstream packaging process: light inspection rejects defective products with abnormal liquid level, leaking caps or impurities; bottle surfaces are air-dried; date coding and sleeve labeling / self-adhesive labeling are completed in sequence; finally, products are grouped and packed via shrink wrappers and case packers, and stored in the warehouse after quality inspection.