Tomato Ketchup & Sauce Making Machine, Build Your Plant With One Machine, Not Ten
The Prócer Mixpro is a complete tomato ketchup and tomato sauce plant in a single system: vacuum mixing, jacketed heating & cooling, direct steam injection cooking and inline DRI homogenization. Skip the maze of blending tanks, holding tanks, deaerators and piston homogenizers, start production sooner, in less space, at lower cost.
Engineered & built by Kinemach Engineering and Machines Pvt Ltd, Pune, India · Exported worldwide · Sanitary food-grade stainless steel
In short: To manufacture tomato ketchup or tomato sauce commercially, you need equipment for mixing, cooking, deaeration and homogenization. The Prócer Mixpro performs all four in one machine, vacuum mixing, jacket + direct steam injection cooking, and inline DRI homogenization, replacing the 8–15 vessels, deaerators and piston homogenizer of a conventional line. Plants start from tomato paste, or from fresh tomatoes with a Prócer Microcut. Capacities range from pilot batches to multi-tonne-per-hour lines, manufactured in Pune, India and exported worldwide.
Ketchup & sauce quality is won at the machine, here's what your buyers get
Every quality attribute that sells ketchup, stability, colour, consistency, yield, is decided by the processing equipment. The Prócer line builds each one in at the source.
The DRI dual-rotor inline homogenizer builds a fine, stable body, no water rings, no syneresis, no sedimentation on the shelf. Ketchup that stays perfect in the bottle, month after month.
Vacuum processing inside the Mixpro keeps every batch free of entrapped air, bright, fresh tomato colour, no oxidation dullness, and longer shelf life.
Recipe-based PLC/SCADA control gives every batch the same Brix, same viscosity, same taste, reproducible quality your customers can rely on, shift after shift.
A single-vessel process means near-total batch recovery, no product trapped in pipes and tanks, and the Microcut turns skin and seeds into product, not pulper waste.
The industrial tomato ketchup manufacturing process
Whichever Prócer route you choose, commercial tomato ketchup and sauce production follows five stages. The machines change; the flow stays the same.
Raw Material Prep
Start from 28–36° Brix tomato paste, or sort, wash and cut fresh tomatoes.
Fine Paste
Fresh-tomato route: one pass through the Microcut turns the whole tomato, skin and seeds included, into fine paste.
Mix & Cook
Paste, sugar, salt, vinegar and spices blended and cooked to target Brix, jacket heating plus direct steam injection.
Homogenize & Deaerate
Inline rotor-stator homogenization under vacuum, smooth, glossy, bubble-free ketchup.
Cool, Fill & Pack
Jacket cooling to filling temperature; hygienic transfer to bottles, pouches or sachets.
Three proven routes to commercial ketchup & sauce production
Whether you're specifying your first tomato sauce unit or replacing an ageing multi-vessel ketchup line, Prócer configures your plant around one of three routes, from tomato paste or from fresh tomatoes, batch or continuous, entry-level or flagship.
Route 1, Mixpro Line, from Tomato Paste
Flagship · One-machine plantThe most compact ketchup plant possible. Load tomato paste, sugar, salt, vinegar and spices into the Mixpro, it mixes, cooks (jacket + direct steam injection), homogenizes through the bottom-mounted DRI dual-rotor inline homogenizer and cools under vacuum, all in one vessel. No syrup room, no blending tanks, no deaerators, no piston homogenizer.
Tomato Paste + Ingredients
28–36° Brix paste, sugar, salt, vinegar, spices
Glossy, Stable Ketchup
To filling & packing
- Smallest footprint and lowest installed cost per tonne of any route
- Up to 80% shorter mixing & dispersion cycles; handles up to 100,000 cP
- Self-cleaning CIP through the homogenizer, no external CIP pump
- Same machine runs mayonnaise, dressings, jams & sauces, true multi-product asset
Route 2, Fresh Tomato Line: Microcut + Mixpro
Best results from raw tomatoesStarting from fresh tomatoes? After washing and cutting, the Microcut converts the whole tomato, skin and seeds included, into a fine, smooth paste in a single centrifugal cutting pass. Unlike conventional hot break or cold break pulping lines, which reject skin and seeds at the pulper, nothing is wasted, yield goes up and colour stays fresh, because centrifugal cutting adds no heat and no friction (a key advantage over colloid mill grinding too). The paste then follows Route 1 through the Mixpro.
Washed & Cut Tomatoes
Sorted fresh tomatoes
Glossy, Stable Ketchup
To filling & packing
- Higher yield, skin & seeds become product, not waste
- Fresh colour and flavour preserved: centrifugal cutting adds no heat
- Smoother ketchup than pulper-based lines, without sieving or regrinding
- Also the right route for chutneys, salsa and desi tomato sauce recipes
Route 3, Universal Cooker + Nexus Inline Homogenizer
Flexible · Batch & pilot friendlyThe Universal Cooker handles initial mixing and cooking, direct steam injection plus gentle jacket heating, batch sizes from 5 L to 300 L, and the Nexus high-shear inline homogenizer, attached in a recirculation loop, delivers the final smooth, stable texture. Loading fresh tomatoes directly into the cooker also works; for the finest paste, put a Microcut in front.
Tomatoes / Paste + Ingredients
Optional Microcut ahead for whole-tomato fine paste
Prócer Universal Cooker
Mixing · cooking (DSI + jacket) · 5–300 L batches · vacuum option
Prócer Nexus
Single-pass rotor-stator homogenization · coarse to super-fine generators
Smooth, Stable Ketchup
To filling & packing
- Ideal for R&D, pilot plants and multi-product sauce units
- Nexus range covers 5,500–125,000 L/h, scale without changing the process
- Interchangeable cooker tool sets: mixing, cutting, emulsification
- Clear upgrade path to a Mixpro as volumes grow, recipe transfers directly
| Decision factor | Route 1 · Mixpro | Route 2 · Microcut + Mixpro | Route 3 · Cooker + Nexus |
|---|---|---|---|
| Starting material | Tomato paste | Fresh / raw tomatoes | Paste or fresh tomatoes |
| Machines to start | One, Mixpro | Two, Microcut + Mixpro | Two, Cooker + Nexus (Microcut optional) |
| Homogenization | Built-in DRI, under vacuum | Built-in DRI, under vacuum | Nexus inline, recirculation loop |
| Best for | Ketchup & sauce plants starting from concentrate; multi-product factories | Tomato-growing regions; premium fresh-tomato recipes; maximum yield | Startups, pilot lines, R&D and flexible batch production |
| Finish quality | All three routes finish with rotor-stator homogenization, glossy, stable, no water separation, no piston homogenizer | ||
Watch tomato ketchup made in the Prócer Mixpro
This is Route 1 in action: paste, sugar, vinegar and spices in, glossy finished ketchup out of a single machine. Note the texture at the end: smooth, bright and completely uniform, homogenized by the bottom-mounted DRI under vacuum, with no piston homogenizer anywhere in the room.
Direct Steam Injection (DSI) cooking, brighter colour, better texture, faster batches
How you heat ketchup decides how it looks, tastes and costs. Conventional jacket-only cooking heats the product slowly from the vessel wall, the layer touching the hot surface overcooks, browns and fouls while the centre is still coming up to temperature. Direct steam injection cooking injects culinary-grade steam straight into the product, so the whole batch heats almost instantly and uniformly. Both the Prócer Mixpro and Universal Cooker combine DSI with an indirect heating & cooling jacket, rapid DSI heat-up, gentle jacket control, jacket cooling to filling temperature.
Rapid, uniform heating with short residence time means minimal thermal degradation, a brighter red colour, fresh natural tomato flavour and stable viscosity, with no scorched notes from overheated wall layers.
Steam condensing directly in the product is the fastest heat transfer there is. Heat-up time drops dramatically versus jacket-only cooking, shorter batch cycles and more batches per shift from the same machine.
Precise temperature control through accurate steam regulation gives every batch the same cook, texture and Brix. Less fouling and burn-on means no burnt particles in the product and a smooth, uniform body.
Lower steam consumption and water consumption per batch, less fouling so CIP runs less often and production runs longer, and gentler processing that reduces stress and maintenance on downstream homogenization.
| DSI + jacket (Prócer dual heating) | Jacket-only cooking | |
|---|---|---|
| Heat-up speed | Near-instant, uniform through the batch | Slow, from the wall inward |
| Colour & flavour | Bright red, fresh tomato profile, short heat exposure | Browning risk at the hot wall; cooked flavour notes |
| Fouling & burn-on | Greatly reduced, longer runs, less frequent CIP | Product bakes onto the jacket wall; frequent cleaning |
| Temperature control | Precise, via regulated steam injection | Lags behind, overshoot and undershoot common |
| Utilities per batch | Lower steam & water consumption | Higher steam use; heat lost through long hold times |
| Batch time | Shortest, more batches per shift | Longest stage of the cook cycle |
DSI is standard thinking in modern ketchup and sauce processing, and in the Prócer line it comes built into the same machine that mixes, homogenizes and cools.
Prócer line vs conventional multi-vessel ketchup plant
Most ketchup projects start by evaluating a conventional line: syrup preparation and storage tanks, ingredient tanks, blending tanks, holding tanks, deaerators, steam skids and a 150–200 bar piston homogenizer, tied together with pumps, platforms and piping. Here's how the single-machine Prócer route compares, point by point.
| Prócer Mixpro line | Conventional multi-vessel line | |
|---|---|---|
| Core equipment | 1 machine (+ Microcut for fresh tomatoes) | 8–15+ machines: syrup tanks, blending tanks, holding tank, deaerators, DSI skids, piston homogenizer, many pumps |
| Homogenization | Bottom-mounted DRI rotor-stator, low maintenance, self-CIP | 150–200 bar piston homogenizer: heavy foundations, costly spares, scheduled downtime |
| Deaeration | Built in, vacuum processing inside the vessel | Separate vacuum deaerator vessels with liquid-ring pumps |
| Floor space & civil work | Compact modular skid, minimal piping | Large hall, platforms, staircases, pipe racks |
| Product losses | Single vessel, near-total batch recovery | Product held up in long pipe runs and multiple tanks |
| Cleaning (CIP) | Self-cleaning through the homogenizer; fewer surfaces | Multi-tank CIP station cleaning many circuits; high water & lye use |
| Energy & utilities | Optimized single-vessel cycle, less power, steam and water | Many motors, pumps and vacuum systems in series |
| Operation | Recipe-driven PLC/SCADA, one operator per batch | Operators managing several sections and transfers |
| Flexibility | Same machine makes mayonnaise, dressings, jams & more | Line engineered for ketchup only |
| Project timeline | Factory-tested machine, install, connect utilities, produce | Months of erection, piping, cabling and commissioning |
| Total project cost | Substantially lower installed cost for equivalent capacity | Equipment + piping, valves, I/O, platforms, larger building & utilities |
Machines in the Prócer ketchup & sauce line
Every machine is built in sanitary food-grade stainless steel and proven across sauces, dressings and condiments, as capable standalone as in the full line.
Complete Process · Mix · Cook · Homogenize
Prócer Mixpro
- Vacuum high-shear mixing with jacketed heating/cooling + direct steam injection
- Bottom-mounted DRI dual-rotor inline homogenizer, high & low shear in one
- Up to 80% shorter batch cycles; viscosity up to 100,000 cP
- PLC/SCADA recipe control; self-cleaning CIP
Raw Tomato · Fine Paste
Prócer Microcut
- Centrifugal precision cutting, no heat, no friction, no browning
- Whole tomato incl. skin & seeds → fine paste, 0.03–0.6 mm, one pass
- Higher yield than pulper lines, nothing rejected as waste
- Proven on tomato catsup, chutney, chili paste & purees
Batch Cooking · Mixing
Prócer Universal Cooker
- All-in-one cooking & mixing, 5 L to 300 L batches
- Dual heating, direct steam injection + indirect jacket
- Vacuum processing option; multiple blade options
- Perfect for R&D, pilot lines and multi-product sauce units
Continuous Homogenization
Prócer Nexus
- High-shear rotor-stator inline homogenizer, single-pass uniformity
- Flow rates 5,500–125,000 L/h; motors 7.5–110 kW
- Generator options coarse → super-fine; CIP/SIP compatible
- The low-maintenance alternative to piston homogenizers
Tomato ketchup & sauce machinery, frequently asked questions
What machines do I need to start tomato ketchup or sauce manufacturing?
If you start from tomato paste, a single Prócer Mixpro covers mixing, cooking, deaeration and homogenization, add only your filling machine. If you start from fresh tomatoes, add a washing/cutting line and a Prócer Microcut ahead of the Mixpro. Conventional setups need 8–15 separate machines for the same job. See the three routes above.
Can I make ketchup directly from tomato paste?
Yes. Most commercial ketchup is made from 28–36° Brix tomato paste concentrate. In the Mixpro, paste, sugar, salt, vinegar and spices are loaded and the machine mixes, cooks and homogenizes the ketchup in a single vessel, no separate syrup room, blending tanks or piston homogenizer needed.
Can I make ketchup starting from fresh / raw tomatoes?
Yes, Route 2. After washing and cutting, the Microcut converts the whole tomato, including skin and seeds, into a fine smooth paste in one pass. Yield goes up because nothing is rejected as pulper waste, and the paste then runs through the Mixpro or Universal Cooker.
Is a piston homogenizer necessary for good ketchup or sauce texture?
No. Rotor-stator homogenization, the DRI unit in the Mixpro or a Nexus inline homogenizer, produces the fine, stable, glossy body consumers expect, without the capital cost, foundations, spares and maintenance of a 150–200 bar piston homogenizer and its supporting deaerators and holding tanks. See the full comparison above.
What is direct steam injection (DSI) and why does it matter for ketchup and sauce?
Direct steam injection cooking injects culinary-grade steam straight into the product instead of heating it slowly through the vessel wall. For tomato ketchup and sauce that means near-instant uniform heating, brighter red colour and fresher flavour (short heat exposure), stable viscosity, far less fouling and burn-on, precise temperature control, and lower steam and water consumption per batch. Both the Prócer Mixpro and Universal Cooker combine DSI with an indirect jacket for heating and cooling. See the DSI section above.
Can the same machine make ketchup, tomato sauce, mayonnaise and other sauces?
Yes. The Mixpro is a multi-product system, tomato ketchup, tomato sauce, mayonnaise, salad dressings, dairy and cheese sauces, jams and chutneys all run on the same machine with recipe-based changeover and fast CIP in between.
What capacity ketchup and sauce plants can Prócer supply?
From 5–300 L Universal Cookers for R&D and small batch units, through production-scale Mixpro systems, up to Nexus inline homogenizers handling 5,500–125,000 L/h. Kinemach configures the line to your tonnes-per-day target.
How much does a tomato ketchup plant cost in India? What is the tomato ketchup making machine price?
Tomato ketchup making machine price depends on capacity, 500 kg per hour, 1 TPH or 2 TPH lines are the most common asks, plus automation level and starting material. Because a Mixpro line replaces several tanks, pumps, deaerators and a piston homogenizer with one machine, total project cost, equipment, piping, installation, building and utilities, is typically significantly lower than a conventional line of the same capacity. for a techno-commercial proposal with exact pricing.
How do I start a small scale tomato ketchup manufacturing business?
If you're researching how to start a tomato ketchup and sauce manufacturing business in India, begin with your capacity target and recipe, then size the line to match. A small scale ketchup making unit can begin with a Universal Cooker + Nexus (Route 3) or a compact Mixpro, and scale up without changing the process. Kinemach supports your detailed project report (DPR) with machine specifications, utility requirements, layout guidance and capacity planning, useful for bank finance and PMFME / food-processing subsidy applications, plus FSSAI-compliant sanitary design and trials on your own recipe before you invest.
Where are Prócer ketchup and sauce machines manufactured?
Prócer machines are engineered to international sanitary standards and built by Kinemach Engineering and Machines Pvt Ltd at Kurali, Khed, on the Pune–Nashik Highway in Pune, Maharashtra, India, the same machines we export worldwide. For Indian buyers that means fast delivery, local spares and engineer support in days. You're welcome to visit the Pune technology centre for a live trial with your own recipe before purchase.
Do you export tomato ketchup and sauce making machines?
Yes. Prócer supplies ketchup and sauce lines to Africa (Angola, Nigeria, Kenya, Ghana, Ethiopia, Tanzania, Egypt), the Middle East (UAE, Saudi Arabia, Oman, Qatar), South & Southeast Asia (Bangladesh, Sri Lanka, Nepal, Philippines, Vietnam, Indonesia, Malaysia) and Western markets. Export machines are configured for destination voltage and frequency, shipped in seaworthy packing with full documentation, and commissioned with remote video-guided installation and training support.
Tomato ketchup & sauce machine manufacturer & exporter, Pune, India
Prócer machines are built on world-class process technology platforms, vacuum high-shear processing, dual-rotor inline homogenization, direct steam injection cooking and centrifugal precision fine cutting, engineered to international sanitary standards and built by Kinemach Engineering and Machines Pvt Ltd, a food processing machine manufacturer in Pune, at our works on the Pune–Nashik Highway (Kurali, Khed, Maharashtra).
As a tomato ketchup making machine manufacturer in India, based in Pune, the heart of the country's food machinery belt, we commission and service every ketchup and sauce plant we build, across Maharashtra, Gujarat, Rajasthan, Punjab, Uttar Pradesh, Madhya Pradesh, Karnataka, Tamil Nadu, Telangana, Andhra Pradesh, Kerala, West Bengal and beyond, with spares and service engineers shipping from Pune, so your plant never stands still. FSSAI-compliant sanitary design, with documentation support for PMFME and food-processing subsidy schemes.
Export-ready ketchup & sauce lines for global markets
The same lines are engineered for export from day one: Prócer supplies processors across Africa (Angola, Nigeria, Kenya, Ghana, Ethiopia, Tanzania, Egypt), the Middle East (UAE, Saudi Arabia, Oman, Qatar), South & Southeast Asia (Bangladesh, Sri Lanka, Nepal, Philippines, Vietnam, Indonesia, Malaysia) and Western markets. Every export machine is configured for destination voltage and frequency (220/380/415 V, 50/60 Hz), shipped in seaworthy packing with complete documentation, and commissioned with remote video-guided installation and operator training.
Prove it before you invest: bring your own recipe to our Pune technology centre for a live trial, or ship us your tomato paste and join the trial on video from anywhere in the world. We run your product on the actual machine and send you the finished ketchup.
Plan your ketchup & sauce plant with Prócer
Tell us your target capacity and starting material, paste or fresh tomato, and our engineers will configure the right route, machine sizes and layout, with a techno-commercial proposal and trials on your own recipe.
- Call / WhatsApp+91 94473 39284 · +91 70126 65575
- Emailprocersales@kinemach.com
- Visit / TrialsPrócer Technology Centre, Pune–Nashik Highway, Kurali, Khed, Pune 410501, India
- Chat on WhatsApp
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