Chili sauce processing equipment

A clear process route

Fresh chili, dried chili or supplied fermented mash: prepare the feed and select a smooth or chunky sauce route.

  1. 01Inspect and wash
  2. 02Remove stems and cut
  3. 03Grind for smooth sauce
  4. 04Blend ingredients
  5. 05Apply selected heat treatment
  6. 06Transfer and fill

Every project is different. The equipment sequence is customized to your raw material, product, packaging, utilities and available space.

Selection points

Keep visible pieces: bypass fine milling and check the pump, valve and filler passages.

For smooth sauce, compare particle size, seed and skin policy, and mill performance with the actual recipe.

Oil separation, scorching and inconsistent dosing need recipe-specific trials; the complete batch cycle includes charging, processing, emptying and cleaning.

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