As a Milk Processing Plant or a juice processing factory, only through more creative and quality-guaranteed products can you win the favor and love of consumers in the market. In order to maintain these hard-won reputations, brands need to maintain a high degree of control over their operations as they grow. This prevents super-premium companies from purchasing certain types of juices and installing special equipment for any fruits and vegetables they process internally, which is common among large juice producers. Similarly, if brands continue to maintain their established volume production processes, the need to scale up also presents operational challenges.
The result is that producers of high-end juices and pure juices require an extremely versatile production line. These lines must also be good at handling apples, carrots, green leafy vegetables, and all other types of fruits and vegetables that enter the company's products. Sometimes a fruit or vegetable is processed. Other times the production line handles a variety of materials. Equipment specifically designed to process a single type of fruit or vegetable is not a viable option.
This mode of operation magnifies the problems caused by the inefficient cleaning process. Some producers of high-quality juices and pure juices will run a variety of products on a daily basis, such as starting with apples, switching to carrots in the afternoon, and then processing green leafy vegetables in the evening. This makes cleaning time a key parameter for site efficiency.
Suppliers have responded to these issues with equipment that is better suited to the needs of growing juice companies. Continuous cold processing – also known as raw processing – requires constant feeding of fruits and vegetables into the production line. The Fruit Juice Production Line then supplies a continuous stream of juice for mixing, filling and HPP. Continuous processing equipment can handle a wide variety of fruits and vegetables, either individually or in the desired proportions of the final product. Either way, the result is a non-hot, cold-processed product that can be sold.