Process map
The front end changes with the ingredient. The texture branch changes with the finished sauce. Cleaning and process validation span the whole system.
Configure the line
Choose an entry point and a texture to see the equipment sequence. Every project is customized to the actual raw material, texture, package, utilities and site layout.
Enquire about this layout ↗Confirm fineness and seed policy with samples. Refining is optional when the texture specification permits seeds or skins.
Heating and filling conditions require a product-specific validated process. This layout does not establish shelf life.
Input: Fresh whole chilies with field dirt and variable stem load.
Output: Drained pods ready for sorting; wash water is managed separately.
Provide clean water, a defined overflow and drain capacity, service access and a drained discharge to inspection.
Input: Fresh washed pods, dry chili or screened ingredients, using separate procedures.
Output: Accepted feed and a physically separated reject stream.
Avoid deep piles at the upstream drop. Provide safe reach, reject removal and guarded downstream transfer.
Input: Sorted fresh pods with a defined stem condition and size distribution.
Output: Prepared pods or coarse material plus a stem reject stream.
Meter feed from sorting; separate product and rejects without cross-contamination; match cutter inlet height.
Input: Inspected dried chili and a specified water addition.
Output: Conditioned chili with measured retained water and a defined drainage step.
Record incoming dry mass, water addition, drained mass and transfer timing so the formulation basis remains consistent.
Input: Destemmed pods or conditioned dried material.
Output: Coarse pieces or crushed chili at an agreed distribution.
Control upstream surges and discharge bridging; arrange a clear bypass or transfer to either blending or milling.
Input: A pumpable prepared chili feed with an agreed solids content.
Output: Finer dispersion for downstream refining or blending.
Match feed pressure, minimum flow and outlet backpressure. Define a sampling point before blending masks the texture.
Input: Prepared or ground chili with a defined separation target.
Output: Refined base and a separately quantified reject fraction.
Collect rejects without backing up the discharge, and compare inlet/outlet mass on the same basis.
Input: Chili base, liquids and recipe-defined additions.
Output: A representative mixed batch for heating or transfer.
Plan weighing or metering, powder handling, operator access and the pump inlet without creating long transfer holds.
Input: A blended sauce and a product-specific processing requirement.
Output: A processed batch ready for its defined downstream hold or fill route.
Define steam or hot-water supply, condensate or return, cooling duty, ventilation and safe discharge.
Input: Sauce with measurable air incorporation or foaming behaviour.
Output: A conditioned sauce with its air-content target checked.
Coordinate vacuum supply, condensate handling, product temperature and transfer to the filler without re-entraining air.
Input: Finished or intermediate sauce at a specified temperature.
Output: A controlled flow through the actual pipe and valve circuit.
Define suction head, pipe lengths, elevation, valve restrictions and filler demand before selecting flow and pressure.
Input: Sauce with defined formulation class, viscosity and particle characteristics.
Output: Product meeting its validated process conditions at the defined system boundary.
Align actual flow range, startup/shutdown routing, cooling and filler conditions with the validated process.
Input: Prepared sauce and clean, compatible bottles, jars, pouches or bulk packages.
Output: Filled and closed packs ready for the specified checks and downstream treatment.
Match upstream buffer and pump controls, container feed, closure supply, inspection, coding and any cooling route.
Input: A documented equipment circuit and the residues left by the product family.
Output: A cleaned and verified system released under the plant procedure.
Separate product, utility, cleaning and waste routes, with an explicit valve-state and isolation plan.