Built for the way your line actually runs.
A complete juice processing line covering raw fruit handling, pulp extraction, blending, pasteurisation, hot-fill bottling, and packaging. Capacities from 60 BPM to 240 BPM.
Supports nectar, RTS (Ready to Serve), 100% juice, and pulpy / fortified juice. Includes a CIP / SIP skid, deaerator, plate heat exchanger pasteuriser, and hot-fill or aseptic-fill option. Compatible with PET, glass, and tetra-pak packaging.
Who this configuration suits.
Get a detailed quote for the Turnkey Juice Plant.
Layout drawing, utility schedule, BIS / FSSAI checklist, itemised quotation in 24 hours.
Everything we ship with this plant.
Standard turnkey scope. Optional add-ons quoted on request.
Specs at a glance.
| Output (PET hot-fill) | 60–240 BPM |
| Pasteurisation | 92–96°C / 25–30 sec |
| Power load | 55 – 280 kW |
Price on Request.
Every plant is quoted against your capacity, feedwater analysis, plot and product mix. Send us those and you get an itemised proposal within 24 hours.
Output, degree of automation and whether you need redundancy on critical stations.
A high-TDS, iron-heavy or seasonal input changes the treatment train and its cost materially.
Machinery only, or turnkey with civil drawings, utilities, commissioning and BIS / FSSAI documentation.
Number of SKUs, bottle sizes and how fast you need to switch between them.
Common questions.
Hot-fill or aseptic-fill, which is better for an Indian juice brand?+
Hot-fill (~88°C bottle entry) is cost-effective for new brands. Aseptic is required when shelf-life > 6 months without preservatives is needed (typically premium preservative-free positioning).
Industry terms used here.
A controlled heat-treatment process that inactivates pathogens and spoilage organisms in beverages, typically 72–95°C for juice, 136–142°C UHT for aseptic.
An automated cleaning protocol where cleaning solutions are circulated through process equipment without disassembly.
A food-safety management system that identifies, evaluates, and controls hazards across processing, required for HORECA, institutional and export contracts.
