Chili Sauce Production Line

Product Overview:

Our company has an advanced team and sophisticated processes, integrating Italian technology and European standards with domestic production techniques to form a viable processing plan for chili sauce production lines. We also provide a comprehensive one-stop service for our clients' engineering projects, tailored to their investment status and actual production needs, including:

· Engineering design

· Matching equipment

· Installation

· Commissioning

· Technical and operational training

We offer a turnkey project for our clients.

Raw Materials: Fresh or dried chili peppers

End Products: Chili sauce or chili oil sauce

Processing Capacity: 10 to 1500 metric tons of raw materials/day

Sauce Composition: Pure fruit puree, vitamins, sugar, and various flavor additives.

Sterilization Methods: Pasteurization, high-temperature sterilization, aseptic sterilization (adjustable according to requirements).

End Packaging: Aseptic bulk containers, bag-in-box aseptic small bags, tin small packaging, small bag packaging, glass bottle packaging, and plastic bottle packaging.

Control Method: Manual or automatic control options available for capacities below 300 tons.

System Components:

· Raw material lifting system

· Cleaning system

· Sorting system

· Crushing system

· Preheating enzyme inactivation system

· Pulping system or chili oil stir-frying system

· Vacuum concentration system

· Blending system

· Sterilization system

· Aseptic bulk bag filling system

· Small packaging filling system

Capacity Table:

Product Features:

1. Our chili sauce or chili oil sauce processing equipment is rationally designed, aesthetically pleasing, stable in operation, energy-efficient, and has low steam consumption.

2. The concentration system uses a forced circulation vacuum concentration evaporator, specifically for the concentration of high-viscosity materials such as jam, puree, and syrup, making the viscous chili sauce easy to flow and evaporate with a short concentration time. It can also concentrate the chili sauce to the specified concentration according to customer requirements.

3. The evaporator operates at a low temperature, ensuring full utilization of heat, gentle heating of the chili sauce, even heating within the tubes, a high heat transfer coefficient, and prevention of "dry wall" phenomena.

4. A specially structured condenser allows normal operation even at cooling water temperatures of 30°C or higher.

5. Continuous in-feed and out-feed with automatic control of the liquid level to the required concentration.

6. Stir-frying is performed using an electromagnetic wok, ensuring even heat distribution.