Sauce application
Chili and garlic may be finely dispersed or deliberately visible. The desired particle profile determines cutting, mixing, pumping and dosing.
Specify both the chili and garlic particle limits. A coarse cutter and gentle blender can preserve pieces; a fine-grinding route is appropriate only when those pieces are not part of the product.
Compare the smallest valve opening, pump passage and filler nozzle against the largest inclusion. Trial the mixed sauce, since garlic pieces and chili solids behave differently from water.
Discuss chili garlic sauce equipment →Core equipment
Prepare a controlled coarse feed or the visible chili pieces in a chunky sauce.
Enquire about this module →Distribute added ingredients while preserving the intended sauce texture.
Enquire about this module →Combine batch mixing with an engineered heating and cooling interface.
Enquire about this module →Move sauce between vessels and filler with the required pressure and texture retention.
Enquire about this module →Match the dose path and closure system to the sauce and selected package.
Enquire about this module →