Ingredients: fresh or dried chili peppers

End product: chili sauce or oil chili sauce

Processing capacity: 10~1500T raw materials/day

Jam ingredients: pure fruit puree, vitamins, sugar and other flavor additives.

Sterilization method: pasteurization, high temperature sterilization, aseptic sterilization. (adjustable upon request)

Terminal packaging: sterile vats, bag-in-box sterile pouches, tinplate pouches, pouches, glass bottles, and plastic bottles.

Control mode: Manual control or automatic control can be used for machines below 300 tons.

System components: Raw fruit lifting system, cleaning system, sorting system, crushing system, preheating enzyme inactivation system, beating system or oil pepper frying system, vacuum concentration system, blending system, sterilization system, aseptic big bag filling system , small packaging dispensing system

Our company's chili sauce or oil chili sauce processing equipment has reasonable and beautiful design, stable operation, energy saving and low steam consumption.

The concentration system adopts a forced circulation vacuum concentration evaporator, which is specially used to concentrate high-viscosity materials such as jam, pulp, syrup, etc., so that the chili sauce with higher viscosity can easily flow and evaporate, and the concentration time is short. And the chili sauce can be concentrated to the specified concentration according to the customer's requirements.

The evaporator has a low evaporation temperature and the heat is fully utilized. The tomato paste is heated gently and evenly in the tube. The heat transfer coefficient is high, which can prevent the "dry wall" phenomenon.

The condenser with special structure can operate normally when the cooling water temperature is 30℃ or higher.

The material is continuously fed in and out, and the material liquid level and required concentration can be automatically controlled.

Use an electromagnetic wok to stir-fry and heat evenly.