Ingredients: fresh mushrooms

End product: mushroom sauce (concentration 28-30%, 30-32%, 36-38%)

Processing capacity: 10~1500T fresh fruit/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, pulping system, vacuum concentration system, blending system, sterilization system, sterile big bag filling system, small package packaging system .

Our company's mushroom 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 for the concentration of high-viscosity materials such as jam, pulp, syrup, etc., so that the mushroom paste with higher viscosity can easily flow and evaporate, and the concentration time is short. And according to the customer's requirements, the tomato paste can be concentrated from 4.5-5.5% Brix to 28-30%

The evaporator has a low evaporation temperature and the heat is fully utilized. The mushroom sauce is heated gently and evenly in the tube. The heat transfer coefficient is high, which can prevent the "dry wall" phenomenon. Brix, 30-32% Brix, 36-38% Brix.

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.