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Apple juice line configurations

Choose the product on two axes.

Clarity and concentration change different parts of the equipment scope.

Whole-fruit extraction: the shared process

  1. 01
    SHARED FRONT END

    Apple reception & sorting equipment

    Define the quality and mass of the fruit entering the process.

  2. 02
    SHARED FRONT END

    Stage 1: bubble flotation washing

    Connect fruit cleanliness, water management and controlled feeding.

  3. 03
    SHARED FRONT END

    Stage 2: brush washing & spray rinse

    Clean the fruit surface with controlled brush contact after the first wash.

  4. 04
    SHARED FRONT END

    Apple crushing & mash transfer equipment

    Prepare the fruit for pressing without treating all particle sizes as equivalent.

  5. 05
    SHARED FRONT END

    Apple juice pressing equipment

    Recover juice on a measurable whole-fruit basis. For a proposed vitamin C (ascorbic acid) colour-protection step, compare controlled addition during mash transfer or immediately after pressing in product trials; record timing, mixing, formulation and dose, without treating the addition as a substitute for the required preservation process.

Choose the pressed-juice route

CHOOSE TWO AXES
NFC No concentration
Concentrate Defined evaporation duty
ClearClarity target
01 / A

Clear / NFC

Add clarification and filtration to the shared crushing and pressing front end, then coordinate the required treatment and packaging.

View process ↗01 / B

Clear / Concentrate

Combine the clear-juice finishing branch with a concentration system sized from the measured feed, target soluble solids and operating conditions.

View process ↗
CloudyCloud target
02 / A

Cloudy / NFC

Start with the same extraction front end, then develop cloudy-juice finishing around the intended suspended phase and stability target.

View process ↗02 / B

Cloudy / Concentrate

Assess the combined concentration and cloud-stability task through product trials before finalizing the equipment configuration.

View process ↗

Clear NFC apple juice

The clarity target introduces a finishing branch. NFC describes the absence of concentration, not whether suspended material is retained.

No evaporator is included merely because the product is clear.

  1. 01
    SHARED FRONT END

    Apple reception & sorting equipment

    Define the quality and mass of the fruit entering the process.

  2. 02
    SHARED FRONT END

    Stage 1: bubble flotation washing

    Connect fruit cleanliness, water management and controlled feeding.

  3. 03
    SHARED FRONT END

    Stage 2: brush washing & spray rinse

    Clean the fruit surface with controlled brush contact after the first wash.

  4. 04
    SHARED FRONT END

    Apple crushing & mash transfer equipment

    Prepare the fruit for pressing without treating all particle sizes as equivalent.

  5. 05
    SHARED FRONT END

    Apple juice pressing equipment

    Recover juice on a measurable whole-fruit basis. For a proposed vitamin C (ascorbic acid) colour-protection step, compare controlled addition during mash transfer or immediately after pressing in product trials; record timing, mixing, formulation and dose, without treating the addition as a substitute for the required preservation process.

  6. 06
    CLEAR-JUICE FINISHING

    Enzyme treatment tank

    Provide controlled holding for the selected clear-juice enzyme process.

  7. 07
    CLEAR-JUICE BRANCH

    Decanter centrifuge clarification & filtration

    Develop a clear product through the appropriate finishing steps.

  8. 08
    JUICE HANDLING

    Deaeration & closed transfer

    Evaluate oxygen exposure across the actual process.

  9. 09
    PRODUCT PRESERVATION

    Juice thermal-treatment system

    Coordinate product treatment, flow and packaging.

  10. 10
    PACKAGING

    Filling & packaging handover

    Match the final product format to the complete preservation system.

Review this route

Cloudy NFC apple juice

The process manages cloud and coarse material. It does not automatically use the clear-juice clarification and filtration train.

No mandatory clarification branch and no concentration step.

  1. 01
    SHARED FRONT END

    Apple reception & sorting equipment

    Define the quality and mass of the fruit entering the process.

  2. 02
    SHARED FRONT END

    Stage 1: bubble flotation washing

    Connect fruit cleanliness, water management and controlled feeding.

  3. 03
    SHARED FRONT END

    Stage 2: brush washing & spray rinse

    Clean the fruit surface with controlled brush contact after the first wash.

  4. 04
    SHARED FRONT END

    Apple crushing & mash transfer equipment

    Prepare the fruit for pressing without treating all particle sizes as equivalent.

  5. 05
    SHARED FRONT END

    Apple juice pressing equipment

    Recover juice on a measurable whole-fruit basis. For a proposed vitamin C (ascorbic acid) colour-protection step, compare controlled addition during mash transfer or immediately after pressing in product trials; record timing, mixing, formulation and dose, without treating the addition as a substitute for the required preservation process.

  6. 06
    CLOUDY-JUICE BRANCH

    Cloudy-juice finishing

    Manage cloud rather than removing every suspended component.

  7. 07
    JUICE HANDLING

    Deaeration & closed transfer

    Evaluate oxygen exposure across the actual process.

  8. 08
    PRODUCT PRESERVATION

    Juice thermal-treatment system

    Coordinate product treatment, flow and packaging.

  9. 09
    PACKAGING

    Filling & packaging handover

    Match the final product format to the complete preservation system.

Review this route

Clear apple juice concentrate

Concentration adds evaporation, condensate, energy and possibly aroma-handling interfaces. It does not remove the need to define clarification performance.

Feed flow is not the evaporated-water rate.

  1. 01
    SHARED FRONT END

    Apple reception & sorting equipment

    Define the quality and mass of the fruit entering the process.

  2. 02
    SHARED FRONT END

    Stage 1: bubble flotation washing

    Connect fruit cleanliness, water management and controlled feeding.

  3. 03
    SHARED FRONT END

    Stage 2: brush washing & spray rinse

    Clean the fruit surface with controlled brush contact after the first wash.

  4. 04
    SHARED FRONT END

    Apple crushing & mash transfer equipment

    Prepare the fruit for pressing without treating all particle sizes as equivalent.

  5. 05
    SHARED FRONT END

    Apple juice pressing equipment

    Recover juice on a measurable whole-fruit basis. For a proposed vitamin C (ascorbic acid) colour-protection step, compare controlled addition during mash transfer or immediately after pressing in product trials; record timing, mixing, formulation and dose, without treating the addition as a substitute for the required preservation process.

  6. 06
    CLEAR-JUICE FINISHING

    Enzyme treatment tank

    Provide controlled holding for the selected clear-juice enzyme process.

  7. 07
    CLEAR-JUICE BRANCH

    Decanter centrifuge clarification & filtration

    Develop a clear product through the appropriate finishing steps.

  8. 08
    CONCENTRATE BRANCH

    Juice concentration & aroma interface

    Add a concentration duty only when the target product requires it.

  9. 09
    PRODUCT PRESERVATION

    Juice thermal-treatment system

    Coordinate product treatment, flow and packaging.

  10. 10
    PACKAGING

    Filling & packaging handover

    Match the final product format to the complete preservation system.

Review this route

Cloudy apple concentrate assessment

This is a distinct product-development and selection case. Confirm concentrate behaviour and the required product after any later reconstitution, rather than assuming clear-concentrate settings transfer.

Confirm cloud behaviour after concentration and any intended reconstitution.

  1. 01
    SHARED FRONT END

    Apple reception & sorting equipment

    Define the quality and mass of the fruit entering the process.

  2. 02
    SHARED FRONT END

    Stage 1: bubble flotation washing

    Connect fruit cleanliness, water management and controlled feeding.

  3. 03
    SHARED FRONT END

    Stage 2: brush washing & spray rinse

    Clean the fruit surface with controlled brush contact after the first wash.

  4. 04
    SHARED FRONT END

    Apple crushing & mash transfer equipment

    Prepare the fruit for pressing without treating all particle sizes as equivalent.

  5. 05
    SHARED FRONT END

    Apple juice pressing equipment

    Recover juice on a measurable whole-fruit basis. For a proposed vitamin C (ascorbic acid) colour-protection step, compare controlled addition during mash transfer or immediately after pressing in product trials; record timing, mixing, formulation and dose, without treating the addition as a substitute for the required preservation process.

  6. 06
    CLOUDY-JUICE BRANCH

    Cloudy-juice finishing

    Manage cloud rather than removing every suspended component.

  7. 07
    CONCENTRATE BRANCH

    Juice concentration & aroma interface

    Add a concentration duty only when the target product requires it.

  8. 08
    PRODUCT PRESERVATION

    Juice thermal-treatment system

    Coordinate product treatment, flow and packaging.

  9. 09
    PACKAGING

    Filling & packaging handover

    Match the final product format to the complete preservation system.

Review this route

Separate the side streams and cleaning

Pomace leaves the press separately from the product. Cleaning is an independent operating state with its own returns, drainage and utility interfaces.

Review cleaning interfaces →

YOUR PRODUCT. YOUR PROCESS.

Let’s define the
right equipment scope.

Share the juice you want to make, the quantity basis and your project conditions.

Start a project enquiry ↗Or contact us by email →
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