Jam Production Line and Factory Setup

A jam production line is a complete industrial system designed to process fruit into jam under controlled hygienic and process conditions. The line produces jams and preserves in glass jars or other packs depending on the selected cooking and filling equipment.

From an industrial perspective, jam manufacturing is important because it combines fruit preparation, vacuum cooking to the correct soluble solids, accurate filling and pasteurization to achieve consistent texture, flavour and shelf life. The process relies on a defined sequence of unit operations that must be correctly engineered, sized and integrated.

Primary materials typically include fruit, sugar, pectin, citric acid and packaging materials. The core machinery set consists of fruit preparation equipment, vacuum cookers (around 500 L), fruit presses, fillers (around 30 jars/min), cappers (around 40 jars/min), pasteurization tunnels and labelers.

The Industrial Department supports investors who want to establish a new jam factory as well as existing plant owners who need repair, overhaul, capacity expansion or automation of their current lines. Projects can start from an empty site or from an operating facility that requires technical upgrading.

Whether the goal is a green-field turnkey jam plant in Iraq, Kurdistan Region, Afghanistan or other regional markets, or the modernization of an existing line in Iran, engineering, machinery supply or manufacturing, installation, commissioning and ongoing technical support can be provided under defined contractual scopes.

Production Line Overview

The jam production line is engineered as an integrated process system covering fruit washing and preparation, pureeing, vacuum cooking, filling, capping, pasteurization and labelling. Design capacity is determined during the engineering phase and can typically range from 300 to 3000 kg per hour depending on equipment sizing.

Main machinery groups include washers, peelers/pitters, fruit presses, vacuum cookers, fillers, cappers, pasteurization tunnels and labelers. Supporting infrastructure covers electrical power, steam and process water.

Manpower requirements depend on the degree of automation. Quality control covers Brix, pH, texture, microbial safety and package integrity.

Technical Specifications

Specification	Description
Product	Fruit jams and preserves in jars or other packs
Production Capacity	300–3000 kg/h (depending on equipment)
Required Area	300–800 m²
Electrical Power	380 V three-phase, 30–80 kW
Steam / Gas	100–300 kg steam per hour
Water Consumption	10–20 m³/day
Manpower	5–12 persons per shift
Main Machines	Fruit preparation, vacuum cooker, filler, capper, pasteurization tunnel, labeler

All figures are indicative.

Products

Jams and preserves from various fruits (apple, peach, strawberry, etc.) in different pack sizes.

Raw Materials for Jam Factory

Primary materials are fruit, sugar, pectin, citric acid, water, optional colours and flavourings, and packaging materials.

Sahi Rasa For Factories raw material

The Supply Chain Department is prepared to support identification, evaluation and supply of fruit, sugar, pectin and packaging materials required by jam factories.

Registering an order for raw materials for the factory Jam
Sahi Rasa Supply Chain Department

Support is available for projects in Iran, Iraq, Kurdistan Region, Afghanistan and other regional markets.

Manufacturing Process

1. Fruit Preparation – Fruit is washed, peeled and pitted as required.
2. Pureeing – Fruit is pressed or pureed.
3. Vacuum Cooking – Mixture is cooked under vacuum to the required Brix.
4. Filling and Capping – Jam is filled into jars (around 30 jars/min) and capped (around 40 jars/min).
5. Pasteurization – Filled jars are pasteurized in a tunnel.
6. Labelling and Packaging – Labels are applied and secondary packaging is completed.

Machinery & Equipment

• Fruit Preparation and Press – Washes, peels and purees fruit. Position: first stage. Importance: yield and quality of puree. Quality impact: incomplete preparation reduces yield. Maintenance: knives, screens and conveyors. Sahi Rasa support covers design, installation, repair and spare parts.
• Vacuum Cooker – Cooks under vacuum (around 500 L). Position: core stage. Importance: flavour retention and concentration. Quality impact: incorrect temperature or vacuum affects texture and colour. Maintenance: jackets, agitators and vacuum system.
• Filler and Capper – Fills and closes jars. Position: after cooking. Importance: net weight and seal integrity. Quality impact: inaccurate fill or weak seals cause quality issues. Maintenance: dosing valves and capping heads.
• Pasteurization Tunnel and Labeler – Ensures commercial sterility and applies labels. Position: end of line. Importance: shelf life and presentation. Quality impact: incomplete pasteurization affects safety. Maintenance: heating system and label applicators.

Factory Layout & Building Requirements

Typical areas include fruit reception, preparation, cooking, filling, pasteurization, packaging, quality control, utilities and staff facilities. Hygienic zoning is essential. Exact area is determined during engineering.

Utilities

• Electricity: 380 V three-phase, 30–80 kW
• Steam: 100–300 kg/h
• Water: 10–20 m³/day

Turnkey Factory Setup

An investor can start from an empty site. The project can be accompanied through feasibility, engineering, design, machinery, installation, commissioning, training and commercial production.

EPC & PMC

Projects can be executed under EPC or PMC approaches within defined contracts.

Machinery Repair

Existing jam lines can request inspection, repair and spare-parts support for cookers, fillers, cappers and pasteurizers.

Machinery Overhaul & Refurbishment

Older equipment can be overhauled and control systems upgraded.

Capacity Expansion

Capacity can be increased by upgrading cookers or filling lines.

Industrial Automation

PLC control of temperature, vacuum, filling and pasteurization is typical.

Supply Chain

The Supply Chain Department supports fruit, sugar, pectin and packaging supply.

Packaging

Jars, lids, labelling and secondary packaging are integrated according to market requirements.

Branding & Product Development

Support for formulation development, packaging design and branding is available when required.

Market & Country Sections

Services are available in Iran, Iraq, Kurdistan Region, Afghanistan and other listed regional markets.

Sahi Rasa Services

Service	Application in This Project
Feasibility Study	Technical and economic assessment
Factory Design	Layout and process design
Machinery Design / Manufacturing	Equipment specification and supply
Procurement	Sourcing of machinery and materials
Installation & Commissioning	Start-up and testing
Automation	PLC and process control
Raw Material Supply	Via Supply Chain Department
Repair / Overhaul	Restoration of existing equipment
Capacity Expansion	Throughput increases
Staff Training	Operational training

Why Sahi Rasa

Integrated process engineering, machinery, installation and training provide a clear path from concept to operating production line.

From Empty Land to Production

Typical sequence from feasibility through commercial production.

Who Should Contact Sahi Rasa?

• Investors planning a new jam factory
• Existing owners needing repair, overhaul or expansion
• Industrial buyers requiring machinery or materials

Final CTA

Contact the Industrial Department for factory setup, machinery, repair, overhaul or raw-material coordination.

Registering an order for raw materials for the factory Jam

FAQ

1. What capacity can be designed?
   Typically 300–3000 kg/h.
2. Which main machines are required?
   Fruit preparation, vacuum cooker, filler, capper, pasteurization tunnel and labeler.
3. How much space is needed?
   Approximately 300–800 m².
4. Can existing lines be repaired?
   Yes.
5. Are turnkey projects available?
   Yes under defined contracts.
6. Are services available in Iraq and Afghanistan?
   Yes.
7. Can ingredients be supplied?
   Yes via the Supply Chain Department.
8. Is installation included?
   It can be included according to the package.
9. What about automation?
   PLC and process control can be provided.
10. How is capacity expanded?
    By upgrading cookers or filling lines.