English — Industrial food & beverage lines
Jam production line — food processing equipment for preserves
MCF Technology supplies complete jam production lines for industrial producers of jams, marmalades, extra-jams and fruit preserves — including short-run artisan lines and high-speed retail lines with automated end-of-line.
What MCF Technology supplies
- Fruit preparation: destoning, cutting, blanching
- Vacuum batch cooker (batch cooking under vacuum at 55–65 °C)
- Continuous cooker for high-throughput lines
- Industrial pasteurizer for the final tunnel
- Piston filler for glass jars from 25 g up to 1 kg
- Capping, labelling, cartoning and palletizing
Typical outputs
- Jam
- Marmalade
- Extra-jam
- Fruit preserves & compotes
Download — PDF
jam production line — technical datasheet
A real engineering datasheet, not a brochure: the same data published on this page, formatted for your technical and financial review.
Technical data & process
Reference configuration, specifications, step-by-step process
Dimensions & layout
Footprint, clear height, functional zones, utilities and manning
CAPEX & payback
Indicative capacity / CAPEX / EBITDA / payback grid with assumptions
MCF Project Studio
From idea to commissioned plant, in one engineering path
Every commercial page on this site is connected to the same working method: process engineering, capacity sizing, CAPEX and a bankable financial plan over 3–10 years are produced together, not in sequence by different suppliers.
01 · Idea
Is this factory feasible in my country, with my product and my formats?
Start from the guided configurator02 · Engineering
Which capacity, process and utilities does my line actually need?
Compare technologies and lines03 · Investment
What does it cost, what does it return, and is it bankable?
Run the ROI simulator04 · Purchase
Who engineers, installs and services it worldwide?
Request the technical-financial dossier
Technical deep-dive
jam production line — benefits, process and specifications
Engineering notes on how MCF Technology configures this jam production line as integrated food processing equipment, including the aseptic filling machine and bottling line blocks that complete the scope.
Key benefits
- Continuous food processing equipment for jams, marmalades, fruit fillings and bakery preserves.
- Vacuum cooker preserves colour and aroma while hitting 62–68° Brix with minimal thermal load.
- Hot-fill bottling line for glass jars, PET and industrial 20 kg pails from the same manifold.
- Recipe management with automatic sugar, pectin and citric acid dosing.
- CIP-ready design with sanitary AISI 316L pipework and traceable batch records.
Process flow
- 1Fruit reception, sorting, washing and destoning / decoring.
- 2Cutting or crushing to specification.
- 3Vacuum cooking with sugar, pectin and acid dosing.
- 4Deaeration and inline degassing.
- 5Pasteurisation at 85–92 °C.
- 6Hot-fill on the glass / PET / bulk bottling line with induction sealing.
- 7Inverted cooling tunnel, labelling and case packing.
Specifications
- Batch size
- 500–5,000 kg per cook
- Final Brix
- 62–68°
- Filling formats
- Jar 100 g – 1 kg · Pail 5–20 kg · Pouch
- Filler accuracy
- ±0.5 g on retail formats
- Shelf life
- 18–24 months ambient (hot-fill)
Related processes
Explore related jam production line technologies
A complete jam production line project typically integrates pasteurization, sterilization, homogenization and aseptic filling. Follow the internal links below to deep-dive into each upstream and downstream stage engineered by MCF Technology.
- industrial pasteurizer for jam & preservesScraped-surface pasteurizers designed for high-viscosity fruit products.
- vacuum evaporator for jam concentrationLow-temperature evaporation to preserve color, aroma and vitamins.
- aseptic filling for fruit preparationsAseptic bulk filling of fruit preps for yogurt, bakery and ice-cream industries.
- hot-fill glass jar filling lineRotary jar fillers with cappers and inline pasteurization tunnels.
- food processing equipment catalogueFull portfolio across processing, filling and utilities.
Technical FAQ
Frequently asked questions
Is vacuum cooking better than atmospheric cooking for jam?
Vacuum cooking (55–65 °C) preserves colour, aroma and vitamin C much better than atmospheric cooking (95–105 °C). For premium jams and extra-jams, vacuum batch cookers are MCF's standard recommendation.
What jar sizes can be filled on the line?
From 25 g single-serve (HORECA and hotel amenities) up to 1 kg foodservice jars, on the same piston filler with format-change kits.
Does the line handle chunky fruit and whole-fruit jams?
Yes. MCF supplies gentle-transfer pumps, filler nozzles with wide passage and inclusion dosers to keep whole berries or fruit chunks intact.
What throughput is typical?
From 800 jars/h for artisan producers up to 12 000 jars/h for industrial preserves plants.
Is the plant compliant with EU Directive on jams (2001/113/EC)?
Yes. Sugar content, fruit ratio and cooking profile are engineered to comply with EU Directive 2001/113/EC on jams, jellies, marmalades and sweetened chestnut purée.
Which packaging formats are supported besides glass jars?
Portion cups (25–30 g), squeeze pouches and bag-in-box for foodservice — with the corresponding aseptic or hot-fill filler.
Next step
Request a feasibility study for your jam production line
MCF Technology delivers worldwide — engineering, installation, commissioning and after-sales service on every continent. Send us your throughput target and destination country and we will reply with a preliminary sizing and quote.