CHILI SAUCE
PROCESSING EQUIPMENT
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Engineering notes

Investigate sauce processing symptoms by stage

Locate the first point at which the product changes. Avoid adjusting several machines at once without a measured baseline.

Particles disappear between blend and pack

Compare samples at blender outlet, pump discharge and filler nozzle. Review agitation exposure, pump speed, valve openings and dose-path restrictions. A smooth sauce route may be working as designed while being unsuitable for the selected chunky product.

Filling weight varies or product drips

Check temperature, density and entrained air at the filler supply. Inspect nozzle cut-off and the relationship between hopper level and dose. Compare package and closure tolerances before changing the upstream formulation.

Residue returns after an apparently clean rinse

Inspect dead ends, lid penetrations, screens, seals and filler branches. Confirm which parts the cleaning return actually traversed. Persistent fouling or unexplained process deviation requires the plant to hold affected operation under its quality procedure.

Sources and engineering library

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