The lavashak industry is one of the most attractive and profitable branches of the food industry in Iran. Considering the wide variety of fruits and the tastes of Iranians, industrial production of lavashak has become a golden investment opportunity.
In this article, we will explore the stages of the lavashak production line and the equipment needed to set up a factory or production workshop.
Preparation and Washing of Fruits
At the beginning of the production line, fresh fruits enter the washing section to remove any dirt, dust, or foreign materials from their surface.
Required Equipment:
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Stainless steel washing tank
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Inspection and sorting conveyor (for separating spoiled fruits)
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Brushing or bubble washing machine (for deeper cleaning)
Pitting and Chopping
After washing, fruits need to be chopped and pitted to prepare them for cooking.
Required Equipment:
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Fruit chopper
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Specialized pitting machine for plums, apricots, and peaches
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Conveyor for transferring to the cooking section
Cooking and Fruit Puree Preparation
In this stage, the chopped fruits are heated in cooking pots under specific temperature and pressure until they turn into a paste or puree. Sugar, salt, or natural flavorings can be added at this stage.
Required Equipment:
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Steam or double-jacketed cooking kettle
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Stirring system (to prevent settling)
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Puree transfer pump
Filtering and Homogenizing
To remove skins and seeds, the puree passes through special filters to become completely smooth and uniform.
Required Equipment:
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Stainless steel filter or pulper
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Homogenizer (in large factories)
Spreading and Drying
The filtered puree is spread on special trays and placed in smart dryers until its moisture reaches the standard level.
Required Equipment:
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Film maker (for even spreading)
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Drying tunnel (thermal, hot air, or infrared)
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Heat-resistant stainless steel conveyor
Cutting and Shaping
After drying, lavashak sheets are cut into different sizes and shapes according to market needs.
Required Equipment:
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Roll cutter or automatic scissors
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Molding and rolling machine for bite-sized or ribbon-shaped packaging
Packaging
In the final stage, the ready lavashak is placed in hygienic packaging. The type of packaging depends on the target market (bulk, single-serving, vacuum, or export).
Required Equipment:
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Vacuum or heat-seal packaging machine
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Date and code printer
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Automatic weighing and counting machine
Other Required Equipment:
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Stainless steel work table
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Puree storage tank
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Ventilation and filtration system
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Quality control laboratory
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Central steam boiler (to supply thermal energy for the production line)
Important Points for Setting Up a Production Line:
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Production Capacity: Small lines usually have a capacity of 500–1000 kg per day, while industrial lines can produce over 5 tons of lavashak per day.
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Space Requirements: At least 200–400 m² for semi-industrial lines, more for industrial production.
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Licenses: Operation license from the Food and Drug Administration, environmental health permit, and mandatory standard certification.
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Standard Packaging: For export, use approved food-grade materials and printing in the target language.
Conclusion
Setting up a lavashak production line requires technical knowledge, modern equipment, and precise management. Each stage of this process, from fruit washing to final packaging, plays an important role in the product’s quality and taste.
By following hygiene principles and using standard machinery, Iranian lavashak can become a successful export product.
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