
Mango pulp and concentrate
Aseptic pulp at 16 °Brix, concentrate at 28–30 °Brix, RTS beverage base
2 to 30 tonnes of fruit per hour
Sixteen food process lines, engineered from the raw material forward. Every one of them here with its flow diagram, mass balance, equipment schedule and real capacities — before you talk to anyone.
GEM Foodtech is the food processing division of Gem Drytech Systems LLP, Kolkata — an Indian manufacturer and exporter of food processing equipment and turnkey plants since 1998, with more than 112 installations across four continents.

Each line below opens on its own flow diagram, process chart, mass balance and equipment schedule — with a yield calculator you can run on your own tonnage.

Aseptic pulp at 16 °Brix, concentrate at 28–30 °Brix, RTS beverage base
2 to 30 tonnes of fruit per hour
Hot break paste 28–30 °Brix, cold break paste, ketchup, sauce, puree
5 to 60 tonnes of tomato per hour

Whole dried chilli, flakes, powder, destemmed stemless chilli, oleoresin feedstock
500 kg to 10 tonnes of fresh chilli per hour

Kibbled, chopped, minced, granules and powder; fried onion; garlic flakes and powder
1 to 20 tonnes of raw onion per hour
Chips, french fries, potato flakes, granules, starch
500 kg to 10 tonnes of potato per hour

High quality cassava flour, dried chips, native starch, garri
1 to 25 tonnes of roots per hour
A processing plant is a yield machine wearing a capital cost. Onion dehydration returns 12 to 13 kg of product per 100 kg of raw material. Tomato paste takes 5.6 tonnes of fruit to make one tonne. Cashew gives you 22% kernel and the rest is shell.
Those numbers are on every page of this site, because a feasibility built on optimistic yields fails in year one regardless of how good the equipment is. We would rather you check our arithmetic before you sign anything.
Pilot trials run at our Kolkata facility on your own material. You get the data whether or not you buy the plant.
We will come back with a flow diagram, a yield model and a budget number. Usually within a week.