Bulk Juice

To stay flexible with the needs of our clients, we can offer a bulk juicing service.  We process the juice in the typical way but the finished product is put into sanitized, food grade IBC tanks and shipped immediately to your location or cold storage facility.

IBC tank for shipping bulk juice.
IBC tank for shipping bulk juice

Fruit we can process: Cherries, Peaches, Apricots, Nectarines, Plums, Blueberries, Strawberries, Raspberries, Blackberries, Apples, Pears, Quince, Rhubarb.  We can also press vegetables like Carrots, Beets and more.  At this time we cannot process grapes or tomatoes.

Bulk cherry, berry or other stone fruit juices undergo an enzyme treatment to separate the juice from the pulp and can then be pumped into new tanks, raw, or with a pasteurization treatment to prevent early fermentation.

Bulk apple and pear juices are first ground into a mash, then cold pressed and pumped directly into your stainless steel tanks or IBC tanks for transport.  We can also flash pasteurize the juice before shipping upon request.

Fresh fruits are washed in a bath and rinsed before processing. We can process frozen fruit, but they must be previously washed and thawed properly before processing.

No Fruit? No Problem!

We work with many growers in the region that have excess or cull fruit so we can likely find what you need for your project.  We can also do the work of sourcing containers and shipping so that you can focus on creating new, exciting products for BC!

Our priority is to make safe, high quality products; we pay attention to food safety each step of way.  From inspection of the incoming fruit to the machine cleanliness and sanitation to the shipping and refrigeration companies, we are committed to producing excellent bulk products to be used for further processing.

Bulk juice is made solely for further processing and is not to be consumed raw.  Mobile Juicing provides the bulk juicing service for processors only, with the mutual agreement that the raw product be properly treated to eliminate pathogens and spoilage bacteria.