Anyone producing tomato sauce on a small-to-medium scale — agritourism businesses, artisanal preserve makers, farms with in-house processing — knows the pitfalls of the traditional process: washing, blanching, milling, cooking and packaging often require separate stations, dead time between each step, and inconsistent quality control.
One of the biggest challenges is standardization: with traditional methods, the recipe varies from batch to batch, cooking times are never quite the same, and there’s no traceability of process parameters — a serious problem for anyone who needs to prove regulatory compliance, especially for export.
The Coveser Multipurpose Workstation was designed to eliminate this variability and turn tomato sauce production into a repeatable, traceable, scalable process: it handles washing, cooking, concentration and pasteurization/sterilization — depending on the desired shelf life — all in a single machine.
Problems the Multipurpose Workstation Solves
- Process fragmentation: moving from one machine to another (washer, blancher, tomato mill) increases dead time and the risk of contamination between stages
- Heat loss: in non-integrated systems, the product cools down between blanching and cooking, compromising color stability and reducing the effectiveness of the subsequent pasteurization
- Yield variability: manual milling or uncalibrated machines generate non-optimized skin/seed waste, losing usable pulp
- Space and investment: for a small business, buying separate production lines means more floor space and more capital tied up compared to a single compact solution
How much time is lost without a Multipurpose Workstation?
With separate machinery, every product transfer between stations means waiting time, manual handling and re-setting the machine — with repeated setup times at each stage, extra labor to move the product, and longer production cycles for the same output. With a Multipurpose Workstation, these steps happen in sequence at the same station, eliminating dead time and keeping the product in a continuous flow — with a direct benefit on the shelf life of the finished product.
The importance of vacuum cooking using the Multipurpose Workstation
Vacuum processing lowers the tomato’s boiling point, allowing the sauce to be cooked and concentrated without the high temperatures that would otherwise compromise color and flavor. The final product keeps a fresher, more natural taste, with an aromatic profile closer to raw tomato than a traditional, prolonged cooking process would give.
Scraper blades keep the sauce in constant motion throughout the cycle, preventing it from sticking to the bottom of the tank and eliminating the risk of scorching that would alter the flavor of the finished product.
Our Multipurpose Workstation: one machine, multiple products
Tomato sauce producers rarely make just one product. The Multifunction Workstation lets you switch from sauce to a ready-made pasta sauce, a vegetable preserve, or a jam without changing machinery — simply recall the saved recipe on the system. For higher volumes or parallel batch production, dual independent tank configurations are available, allowing cooking and pasteurization to run in real time on two batches at once.
For a complete overview of how the multi-function bench works and all the processes it handless, see Multipurpose Workstation : The Complete Guide to Food Processing.
Why to choose Coveser Multipurpose Workstation?
If production varies throughout the year, the Multipurpose Workstation proves to be the most effective answer: a single plant capable of adapting to different processes, without changing the production workflow or having to invest in additional machines. The Coveser Multipurpose Workstation brings together vacuum cooking, concentration, candying, and sterilization/pasteurization in a single machine. A solution designed for those who want to grow in volume without sacrificing the artisanal quality of the product.
What production capacity does the Multipurpose Workstation have?
The Coveser multifunction unit is available in different models depending on customer needs. It features either a single tank or independent double tanks. The two tanks can work in parallel — for example, two different recipes, or two different stages of the same product — increasing output without the need for additional machines.
What heating options are available?
The machine is available in steam or electric versions, allowing it to adapt to the energy resources already available on-site and optimize operating costs.
Is the Multipurpose Workstation suitable for small labs, or only for industrial production?
It is designed for a wide range of settings: artisanal labs, small food industries, and R&D departments. The ability to save recipes and recall them for every production run makes it suitable even for businesses without a dedicated technical team, since it eliminates the variability tied to individual operator sensitivity.
How much does a Coveser Multipurpose Workstation cost?
The price varies depending on the configuration (tank capacity, heating type, requested options). For a customized quote based on your production volumes, you can request a quote directly from the product page or contact the Coveser team for a free consultation.
Request a free consultation
To find out which configuration best suits your volumes and products.
