Sauce application
Build a wet preparation and fine-grinding route for a flowing sauce, with refining selected according to the seed and skin policy.
Fine grinding reduces particles; refining separates material. Define whether seeds and skins should remain before selecting a screen or calculating the reject stream.
Compare sauce temperature, air content and viscosity at the filler supply. Agree bottle geometry, closure and dose method together with the treatment boundary.
Discuss smooth hot sauce equipment →Core equipment
Remove loose field soil from fresh pods before inspection and cutting.
Enquire about this module →Prepare a controlled coarse feed or the visible chili pieces in a chunky sauce.
Enquire about this module →Reduce wet chili solids for a smooth hot sauce or fine paste.
Enquire about this module →Separate unwanted seed or skin fractions from a smooth sauce base.
Enquire about this module →Distribute added ingredients while preserving the intended sauce texture.
Enquire about this module →Match the dose path and closure system to the sauce and selected package.
Enquire about this module →