Seamerco Industrial Group

Canned beans
Production Line

Canned beans production line video

Canned beans production line

SEAMERCO Industrial Group designs and offers canned beans and legumes production lines in different capacities and operations. The production line of canned beans and legumes includes four parts: preparation, production, packaging, and facilities. With changes in parts of the machines, it is possible to use the production line to produce canned beans, green beans, chickpeas, green peas, lentils, Beans, and eggplant caviar are available. All SEAMERCO industrial group lines have 18months warranty and 10 years after sales service.

Canned beans Production line machinery

primary sand _catching

After removing the beans from the unique transfer bags on the gravel belt, due to the vibration and slope on the device, the beans move forward and are placed between the grooves of this device. Soil, straw, and stones smaller than beans pass through the tracks and poured into the waste storage tank, then the beans are transferred to the next machine.

Materials lifter

The cleaned beans are placed in the storage tank of the elevator, and each time the elevator blade goes up, some of the beans are transferred with them.

Bean soaking tank

The beans are placed in the soaking tanks by lift, and depending on the type of beans, they are soaked in these tanks for hours to prepare for the preparation process. A special valve is placed under this tub so that the water in these tanks can be changed every few hours.

Secondary sand _catching

Once the beans have been soaked, they are transferred to the secondary sand catching. This allows the beans to float to the top of the water while the larger stones sink to the bottom. The beans remaining on the water’s surface are lifted and transferred to the blancher machine.

Cooking blancher

Once the beans are sanded, they are transferred to the drum of the blancher machine. The blancher machine drum is a large cylinder that contains multiple meshes. These meshes allow hot water and steam to flow through, which helps to blanch the beans and remove any enzymes. Additionally, the initial cooking of the beans takes place in the blancher. After blanching, the beans are cooled with lukewarm water and sent to the sorting section.


To prepare canned beans and legumes, it is essential to cool & place them on a sorting belt. The machine operators should inspect carefully the beans to ensure no shells, rocks, or other debris are mixed with beans.  After this inspection beans should be filled into the can.

Materials lifter

The next step after sorting the beans is to transfer them to the filling machine. To do this, a material lift is used. The beans are stored in a storage tank and gradually depleted as they are lifted by the blade of the lift bar, which carries them to the filling machine.

Can traffic tray

The operator removes the empty cans inside the pallet in a few ways. They place the cans on the round tray of the traffic tray. The tray rotates with each turn, and centrifugal force moves the cans to the side of the machine. The cans are then taken out from the exit, which is located on one side of the traffic tray. From there, they are transferred to the next device.

Can washer before filling

To ensure proper hygiene, cans must be sterilized before filling. This machine has nozzles that fix and dry each empty can as it passes underneath. As a result, the cans are left clean, dry, and ready to be filled.

Rotary volumetric filler with 36 heads

The beans are carefully deposited onto the filling tray’s nozzles as the upper part moves. The tray has multiple bowls to measure the volume of beans being deposited. As the device rotates, the nozzles move underneath the bowls and fill up with beans.

Mushroom wash tub

Before producing canned beans and mushrooms, it is crucial to wash the mushrooms first in specialized tubs that are equipped with an aerator. These tanks are typically double-walled to allow for waste and sand to be placed in the second wall. The blower responsible for aeration ensures that the mushrooms are thoroughly washed after getting wet. This process helps to eliminate any impurities and ensures that the mushrooms are clean and ready for canning.

Mushroom Blancher

Before filling mushrooms inside a can, it is essential to cook them properly. This is achieved using an industrial pot with two walls that generate steam. The mushrooms are filled inside the pot and indirectly heated to cook them thoroughly.

Mushroom slicer

Once the mushrooms have been blanched, it’s time to slice them. To do this, you can use a slicer device equipped with a vibration and a groove, which helps guide the mushrooms individually and parallel to the blades. Each machine has multiple edges, so when the blanched mushrooms pass under them, they are automatically sliced into neat pieces.


In canned beans, the sauce contains most of the can’s ingredients after the beans. This sauce has a unique formulation, often considered a specialized skill by production managers in canning factories. A formulation machine should be used to create a special sauce for beans and legumes. The formulation consists of 2 tanks, one located in the lower part and the other in the upper part.

The lower tank includes a jacket (water vapor wall) and high-speed mixer to combine various ingredients; Including water, salt, turmeric, pepper, paste, cumin, etc.

The upper tank is used for storage and comes equipped with a jacket

This mixture of lower tank is transferred to the upper tank with lower speed.

Liquid filler (sauce)

Two types of sauce fillers are used in the canned food production line. The continuous shower sauce filler pours the prepared sauce from the nozzles. The excess sauce from the filled cans is returned to the storage tank. There is also a different type of sauce filler that blocks new cans from entering and directs them to the available sauce dispenser nozzles, with the device’s sensor detecting their presence, and the PLC commands the machine’s nozzles to pour sauces into cans.


They are passed under steam nozzles to ensure no air is left inside canned beans and legumes. This causes the temperature of the can to rise, leading to the expulsion of air. If any water vapor remains inside the can after closing and cooling the autoclave, it will condense and create a vacuum. This process helps preserve the quality of the canned food and prevents spoilage.

Metal cans sealer machine

After removing air, cans should be immediately capped with a device. This work is done by a device called a Can lid capping. The jack levels the autoclave basket, and the cans fill different levels with each can addition inside the basket. Autoclave baskets are equipped with wheels and are placed inside the autoclave after filling. After loading all autoclave baskets, the door is closed and automatically adjusted. According to the texture of the fish used in canning the specific working temperature, duration, and the height of the location of the factory above sea level (atmospheric pressure) are calculated.

Tin can Cleaning

After filling beans and bean sauce into cans, the cans’ bodies often become dirty. A can washing machine is employed at the end of the production line to clean the closed cans. The device uses compression nozzles to spray water, water vapor, and detergent solution onto the cans that pass under them. Finally, the cans are transferred out of the machine.

Automatic autoclave

After washing, the cans are placed on a special conveyor belt to be transported to the autoclave baskets. The autoclave basket is banded by the level lifting jack, and every time a can is added inside the basket, the cans fill the different levels of the basket. Once filled, the autoclave baskets are equipped with wheels and placed inside the autoclave. The lid is then closed and adjusted automatically.

Jet printer

After being dried, the operator places the sterilized cans on the transfer belt of the jet printer using the traffic tray device. The printer then adds production information such as the production date, expiration date, product code, and consumer price. This process prepares the cans for collection.


To easily transport cans in multiples, they should be packed. For this purpose, the shrink-pack device is used. The operator first places the cans on short-edge cartons in multiples and places them on the sheeting tape. The pneumatic jack guides the carton inside, so that it can be placed inside the heat tunnel of the shrink in addition to the nylon tape. After heating, the nylon sheeting sticks to the body of the cans and takes their shape, it cools down and comes out of the machine.


Frequently asked questions about Tomato Paste production line

In case of simultaneous exploitation of the canned beans production line, the type of exploitation and its production capacity should be determined. In general, 80% of non-meat canning machines are jointly operated. Only in the preparation section for cleaning and separation, initial cooking and filling, changes are made in the machine.
For example, to produce eggplant caviar, eggplant peeler, meat grinder, double-piston filling machine, rotary drum, and mushroom washing machine, mushroom blancher, and mushroom slicer should be added to the production line to produce canned beans with mushrooms.

A capacity that, in addition to justifying fixed and current costs, can introduce your product in the market.
The steps that are usually mentioned in standard phasing are:
The first phase: the founder’s understanding of the production process and familiarization with the relevant environment and the upcoming obstacles, obtaining solutions to overcome the upcoming obstacles, opportunities and challenges will be experienced in the first year.
The second phase: advertising and continuous presence and exploiting opportunities and providing sales offers with minimum profit and maximum circulation, distributors and sellers getting familiar with the product produced in the second year.
The third phase: diversity in products and reduction of business costs, reduction of production costs, focus on creating the target market according to the data obtained during these two years will be realized in the third year.
The fourth phase: appropriate response to customer requests according to business and sales feedback, establishment of internal and external representation, product production considering the environment and target market and customer order, competitive product export

Yes – Currently, many canned beans and legumes factories in Iran export most of the products for export to Afghanistan, Iraq, etc.
But it is necessary to study the food culture of those countries and consider the formulation of canned beans and legumes according to their taste.
By raising the quality of the final product and planning and setting goals and establishing representation and communication with foreign merchants, it is possible to export products according to the final price.

Yes, it will be possible to reduce the initial costs by changing the capacity and form of the production line. Cost reduction is generally done by two methods: reducing the capacity of machinery or buying second-hand machinery. Simerco company has considered various plans for the implementation of the canned beans and legumes production line, which includes industrial, workshop and overhauled types. Running a production line with overhauled machinery will usually reduce the initial investment by 40%.
For example, two-nozzle filling machines, fixed blanchers, and horizontal autoclaves are used in the low-capacity canned beans production line, which will reduce initial fixed costs by 50%.

The construction of a factory depends on the approach of the founder of the group in the way of marketing and selling the product (whether it is only a producer or a producer and seller). Larger sales are available with higher shipping costs. If the factory is far from the field of harvesting beans, the costs of supplying raw materials will be higher and access to the market will be better. But in some productions, the factory should be close to the field of harvesting beans, for example, to produce canned green peas, it is better to preserve them for less than 4 to 5 hours from the time of harvesting to the time of canning, otherwise the green peas will dry out and It is not suitable for canning.

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