Producing 200 liters of ketchup in PerMix’s all-in-one vacuum emulsifier is a large-scale operation, and you’ll need our industrial-grade equipment. Here’s a general guide to help you with the process:


  • 45 kg ripe tomatoes, chopped
  • 2.5 kg onions, finely chopped
  • 200 grams garlic, minced
  • 5 liters apple cider vinegar
  • 2.5 kg white sugar
  • 125 grams salt
  • 50 grams black pepper
  • 25 grams ground cloves
  • 25 grams ground allspice
  • 25 grams cinnamon
  • 25 grams mustard powder
  • 25 grams celery salt


  1. Preparation:
    • Wash and chop the tomatoes, finely chop the onions, and mince the garlic.
  2. Cooking the Base:
    • In a PerMix PVC All-in-One Vacuum Emlsifier, combine the chopped tomatoes, onions, garlic, and apple cider vinegar.
    • Cook over medium heat until the tomatoes break down and the mixture becomes soft, using the single motion, side and bottom scraped surface agitation.
  3. Transfer to the Emulsifier:
    • Teasing there, as there is no need to transfer, it is an all-in-one machine. Simply let cooked mixture by emulsified by the all-in-one vacuum emulsifier.
  4. Add Seasonings:
    • Add the sugar, salt, black pepper, ground cloves, ground allspice, cinnamon, mustard powder, and celery salt to the emulsifier.
  5. Emulsify Under Vacuum:
    • Set the vacuum emulsifier to the appropriate setting for ketchup production.
    • Emulsify the mixture under vacuum conditions until a smooth and uniform consistency is achieved.
  6. Adjust Consistency and Seasoning:
    • Check the consistency of the ketchup. If it’s too thick, you can add a little water to achieve the desired thickness.
    • Taste the ketchup and adjust the seasoning as needed. Add more salt, sugar, or spices according to your preference.
  7. Cooling:
    • Allow the ketchup to cool. You may need to use a cooling system to expedite the process.
  8. Packaging:
    • Once cooled, transfer the ketchup to large, sanitized containers suitable for storage.
  9. Quality Control:
    • Perform quality control checks to ensure the product meets the desired standards.
  10. Storage:
    • Store the ketchup in appropriate conditions. Refrigeration may be necessary, depending on the preservatives used and the intended shelf life.
  11. Distribution:
    • Package the ketchup into smaller retail containers or distribute it in bulk as needed.

Ensure you follow all safety and hygiene regulations, and consider consulting with a food production expert to ensure your process meets industry standards. Additionally, the specific settings and procedures for your vacuum emulsifier will depend on the model and manufacturer, so refer to the equipment manual for detailed instructions.