Production lines for diced tomatoes

The requirements of the law are reflected in the characteristic Made in Italy care exercised by manufacturers of processing equipment and canning companies, ensuring that all processing stages are directed towards achieving the best possible finished product. This concerns both the preliminary processes, common to all tomato processing - from raw material reception to quality assessment, weighing to unloading, delivery to the process lines, washing and sorting - and the specific stages involved in the production of tomato purée, concentrate, extruded pulp and diced tomatoes.
In particular, as far as diced tomatoes are concerned, preference is given to fruit with a lower seed content and greater firmness. The tomato cube is stripped of its skin, passed through choppers to obtain the characteristic diced pieces, then drained, sorted and heat-treated before being sent for canning.
In compliance with the required characteristics of the product, which also depend on marketing, it is important that there should be a minimal content of discoloured parts, such as the collar of the fruit, green shoulders, and poorly coloured filaments.
However, the focus is always on caring for the raw material in the broadest sense, above all in terms of safety, goodness and preserving the nutritional and organoleptic values of the food.
In this case, the delicate nature of diced tomatoes, not least because of their appearance, requires more stringently controlled processing, time and temperature constraints than other tomato products.