Unveiling the Hidden Economic Gems: Exploring Opportunities in Setting Up a Jam Factory
Unveiling the Hidden Economic Gems: Exploring Opportunities in Setting Up a Jam Factory
SEAMERCO Industrial Group designs and offers jam & compote production lines in different capacities and operations. The production line of fruit jam and compote, depending on the type of exploitation and way of packaging, includes preparation, production, packaging, and facilities since more than 90% of the machines. The standard jam and fruit compote production line is made by SEAMERCO Industrial Group, with design of machines such as roller cherry picker, corer, cherry for use in jam and compote production line, syrup formulation Piston filler and volumetric filler for filling all kinds of jam and compote automatically, Pasteur tunnel for pasteurizing the contents of the compote can. The contents of the jam jar are designed and executed. All SEAMERCO industrial group lines have 18months warranty and 10 years after-sales service.
To separate the damaged fruits and wastes that have been transferred to the production line along with the fruits, they are passed through Quality control conveyor, so that the wastes are separated and transferred outside the line by the operators stationed on the machine’s sides.
Cherry fruit, which is used in cherry compote & cherry jam, must be picked. The tailing device has 1.5-meter-long rods placed horizontally with a rubber cover, and move in the opposite direction so that when cherries and cherries pass, their plant stems are caught in our groove, the bars are placed and separated.
Cherry fruits in jam should be pitted. The core holding device has a fixed & moving roller . The movable roller moves the cherries spilled on the surface of the roller, towards the fixed roller. The steel grooves of the portable and fixed roller move together to separate the core from the cherry tissue.
After the initial processing, the fruits & vegetables are transferred to the jam-cooking machine by the elevator. It provides heat for cooking. Permissible additives such as sugar, pectin, cardamom, etc., are added to the jam; after the jam concentration reaches 65% Brix, gear pumps transfer the backup to the hopper filler. Cooking tanks are also used for the syrup of some jams and fruit compote syrup formulation. After the syrup preparation, they are either homogenized with solid materials in the same tanks or done in the hopper with agitator filling. But for compote syrup, it is transferred to a satisfactory solution by the pump.
The traffic tray machine transfers glass or empty cans from their pallets. The operator takes several glasses or empty cans from the pallet and places them on the rotating tray of this machine. With its rotation, the tray creates centrifugal force, and the glasses or cans exit from the outlet on one side of the projected device to be placed on the next device individually.
After the jam is prepared on the cooking platform, a gear pump transfers it to the hopper filling. The jam from its sap must be stirred continuously by the stirrer embedded in the hopper to homogenize. Filling pistons are opened & closed with each rotational action performed by horizontal lame embedded in the machine; with the piston returning to the hopper, the piston is filled with jam contents. Moving to the conveyor belt removes the contents, and the glass is filled. By the sensor under the nozzle holding the glass is completed.
The elevator transfers the raw materials prepared in the preparation section to a special 18nozzles filling tray. It has a unique container holder on the tray to share the contents with the filling bowl nozzles. The cans or glass compote with the passage of cans and jars under the nozzles are placed on the device’s transport tape by Mardon and the entrance star under the nozzles of the device; the contents are filled inside them and are moved out of the device by the exit star.
In the compote production process, a micro-shower or pneumatic solution device is used to add the syrup made by the formulation to cans or jars filled with compote fruits. When the dishes pass under the shower, the prepared solution is showered in the micro-shower solution machine, and its fine head is transferred to the tank. As a result of the pouring cycle, and if the engine is pneumatic, the dishes are detected after passing through the sensor. The container and their number reach the quorum, corresponding to the number of nozzles, block entrance port, and the PLC commands the solution to fall from the nozzles.
The filled Glass cans with jam or compote are transferred into the device using a transfer tape. The can lid’s rail places the glass doors in the path of the glass so that, when the glass passes under the can lid’s rail, the edge of the glass is stuck to the edge of the door. The glass can is moved under the head of the capping machine, and is fixed to the can by the head.
After capping, cans or jars are placed inside the Pasteur tunnel device. After that, the final cooking and pasteurization of the contents inside the can and glass will take place. The Pasteur Tunnel has 3stages: hot water, lukewarm water, and cold water. In three stages are showered on the cans and jars respectively.
In glass packaging, to show that the manufacturer seals the packaging, a nylon label should be placed on the lid and the body of the glass to cover both. For this purpose, a label shrink device is used; the label roll is placed on the edge of the glass and is cut, and then is heated inside the element tunnel until the nylon above is shaped into the shape of the door & body of glass.
Operator-printed cans & jars are placed on cartons or short-edged plastics (12 or 16), after that driven by Jack Inside the nylon shrink pack are stretched, driven up inside the heat tunnel which is created by the elements of the device Heat and take.
If machines are foreseen for the joint production of compote and jam, access to raw materials determines the simultaneous production of these two types of products. Usually, access to raw materials is not done simultaneously, except for limited products. For example, when you have access to cherries to produce jam, you will also have access to cherries, and as a result, it is possible to produce jam and compote simultaneously.
Considering people’s access to fresh and seasonal fruits and the need for more expectation and taste in the country’s food culture, compotes are less welcome. However, the daily need for jams and various other products makes this product more welcome—as well as the export status of these products.
Yes – the export position of jam has made the position of this type of product special due to the access to all kinds of fruits and vegetables in different seasons as well as the variety of products and the proximity of the tastes of the countries in the region – but the export of compote if the market is identified and the possibility of exploitation From fruits in the seasons when the supply exceeds the demand, it justifies the export of these types of products in the form of compote.
The construction of a factory depends on the approach of the group’s founder in marketing and selling the product (whether it is only a producer or both a producer and a seller). Larger markets are available with higher shipping costs. If the factory is far from olive harvest fields, the costs of supplying raw materials will be higher, and access to the market will be better.
Based on Seamerco’s proposed model for starting a production line, the path of entrepreneurs from the time of the formation of an idea to the production of the final product includes the following.
SEAMERCO industrial group has participated in setting up 170 domestic factories and 35 foreign factories.
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