|Machine Name:||Peanut Butter Machine||Paste Pump Power:||1.5 KW|
|Stirring Cooling Tank Power:||2.2 KW||Warranty:||12 Month|
|Vacuum Tank Power:||2.2 KW||Voltage:||380 V / Customized|
peanut butter production line,
high capacity food dehydrator
Commercial Peanut Butter Grinder Machine Sauce Paste Peanut Butter Machine
Peanut butter machine can be designed according to the capacity required by the customer. Generally used process: peanut kernel → baking → cooling → peeling → sieving → selection → priming sauce → finely ground sauce → homogenization → canning → freezing → room temperature preservation of the complete production line, and can be based on the actual customer Site measurement layout for automated production.
Over the years, our company has cooperated with dozens of companies and has sufficient experience in production lines with large and small production capacity. It is able to make full use of the plant space and strive to make the process more reasonable.
Our company specializes in the research and development of peanut butter production equipment. The single machine type required is one-stop for purchase. It can also design a reasonable production line according to your production capacity and heating heat source. If you are first exposed to peanut butter processing, we can also recommend social technical trainers to help you the most.
Baking: Bake the peanuts to 160 ° C for 40 to 60 minutes. The inside and outside of the peanuts are required to have the same color and no scorch.
Cooling, sieving: After the peanut kernels are baked, the material is quickly discharged. As soon as possible, the peanuts are cooled or cooled by cold air. After the peanuts are cooled, they are peeled with a peeling machine and sieved to separate the cotyledons from the germ.
Grinding the sauce: Put the separated cotyledons into the mill for grinding, 1 rough grinding, grinding to medium fineness, 2 times fine grinding, grinding into fine and smooth finished products. Sugar or salt (2% to 3% of sugar, 0.5% of salt) and 0.05% of vitamin E were added at 2 times.
Homogenization: In a stirred tank, heat the peanut butter to 60-70 ° C, add 2% monoglyceride and 1% to 5% soy flour, and mix well.
Canning and freezing: Peanut butter is placed in a can and left to freeze at a low temperature of about 0 °C. After the overall crystallization is completed, it can be moved. After that, it can be stored at room temperature.
Contact Person: Amos