Large scale fully automatic chili sauce production line, designed and manufactured throughout the entire process from raw material processing to finished product packaging and storage!

The chili sauce products made from chili and natural spices through fine processing have significant improvements and enhancements in terms of spiciness, nutritional content, thickness, and color. The production process technology and requirements are as follows

Chili Sauce Production Line Process/ Technological Flowchart

The fresh red or green chili hot pepper after harvesting, use the pepper stem cutting machine to remove the stem, then upload the chili hot pepper into air blowing washing machine to remove the sand or foreign matters, then do inspection sort out the rotten hot pepper and remove the remain stems by workers, then the high-quality chili pepper will be blanched or boiled in a blancher to soften the chili pepper, after that the soft hot peppers or chili will be sent to one chopper to crush the pepper into mash, and following that, the pulping machine will remove the seeds and break further into the puree. After that, the chili pepper paste will be blended with other ingredients, then after homogenizing, degassing then filled into bottles or sachets.

Key Machine Of Chili Sauce Production Line

Chili pepper stem cutting machine
This equipment is mainly used for the removal of dry and wet chili pepper handles. The equipment has high cutting rate, low pepper loss and high efficacy. It can adapt to different varieties and chili hot pepper types. It is an important equipment for the processing of bulk chili hot peppers, which can replace a large number of workers and greatly improve work efficiency. It not only greatly increases the output, but also removes the bends of the peppers, which greatly solves the difficult handling of the chili hot peppers in the agricultural market today.

The main working principle: during the rolling process of the drum, the outer cutter and the wall of the sieve cylinder produce a mechanical twisting force on the hot pepper handle which penetrates the sieve hole, so as to achieve the purpose of removing the chili hot pepper handle.

Chili hot pepper washing and sorting machine

This chili washing machine is made of SUS304 material, water is used as the medium, and the air bubbles are formed by the strong flow turbine fan to roll and clean the chili pepper flexibly. While cleaning, spray pipes and nozzles are added to the upper part of the mesh belt, and the high-pressure water pump is used for circulating spraying, which effectively suppresses the pepper floating and material cleaning.

The chili hot pepper inspect conveyor is used to sort out the low-quality peppers, it is belt mesh conveyor and can meet 5-6 workers operate at the same time.

Chili hot pepper drying machine
The chili pepper drying machine is a specialized equipment used to dry chili peppers efficiently and quickly in the industrial food processing field. There are several types of chili pepper drying machines, each with its own unique features and advantages. Here are some common types of chili pepper drying machines:

Belt drying machine: A belt drying machine uses a conveyor belt to move the chili peppers through a heated chamber. As the peppers move through the chamber, they are dried by the hot air circulating around them. This method is ideal for drying large quantities of chili peppers quickly and efficiently.
Heat pump drying machine: In this type of machine, the chili peppers are placed inside a chamber where a heat pump circulates hot air around them. The trays are stacked on top of each other, and the hot air passes through the peppers, drying them evenly.

Chili hot pepper crushing and pulping machine
The chili pepper pulping machine is composed of a crushing device and a beating device, which is first crushed and then pulping the chili pepper. The use and operation are faster, and the crushing, pulping and slagging processes can be completed automatically at one time, which greatly reduces the manual workload. At the same time, this machine has an automatic cleaning function, which is now a high-end fruit and vegetable pulp processing equipment for large-scale fruit processing plants. The chili paste after pulping, the pulp size is less than 0.6mm, and the seeds and coarse fiber will be removed.

For small capacity, we can also use the colloid mill or wet-type milling machine to crush and refine the pulp from fresh chili hot peppers. It has excellent superfine pulverization, dispersion, emulsification, homogenization, mixing and other efficiencies, after the material is processed by this machine, the particle size can reach 2-60μm, and the homogeneity can reach more than 95%. It is ideal equipment for ultra-micro processing.

Chili sauce preparation machine
The chili sauce blending and preparation process will be in the mixing tanks, the powder ingredients will be dissolved in powder mixing tank or high shear dissolving tank, then pump into the blending tank, in blending tank, the pepper sauce, water and other auxiliary ingredients will be mixed evenly with 65-80℃. The blending tanks are SUS304 material, can be heated by electricity or steam, equipped with stir, CIP cleaning ball, temperature sensor, lever sensor, sample valve.

Chili sauce homogenizer, degasser and sterilizer
If you use the colloid mill to process the chili sauce, then there is no need for homogenizing process, but if you use the pulping machine, the high-pressure homogenizer needs to be used, the function is superfine and emulsification materials to make the materials more smooth.

When sterilizing chili sauce, there are two options, one will use tube pasteurizer heat the pepper sauce to 95℃, with 15-20S, then filled into bottles or sachets instantly. The other option is using a cooking tank to boil the material, then filling into containers. The cooking tank pasteurizer is suitable for small capacity lines.

Chili sauce filling machine
Chili pepper sauce filling machine adopts piston-type quantitative hot filling machine.

Accurate measurement: Servo system control is adopted to ensure the accuracy of filling.

Variable speed filling: In the filling process, when the target filling volume is approaching, variable speed can be applied to realize slow filling, preventing the liquid from overflowing the bottle mouth and causing pollution.

Convenient adjustment: To change the filling capacity specification, you only need to change the parameters on the touch screen, and all filling heads can be changed in place at one time. In addition, the fine-tuning dose only needs to be adjusted on the touch screen.

Quality standards and packaging

There is no national unified quality standard for this product, and generally local or enterprise self determined standards are used. The reference standards are as follows:

1. Sensory identification. Color: Lemon brown, slightly red, glossy. Aroma: The chili sauce has a strong aroma and no other unpleasant odors. Taste: Fresh and sweet, suitable for sour and spicy flavors. Form: Pure and thick, slightly grainy (better if finely ground).
2. Physical and chemical identification. Moisture content ≥ 65%, chloride content ≥ 7g/100ml, total acid content ≥ 1.2g/100ml, total solid content ≥ 30%.
3. Hygiene standards. Same type of sauce.
4. Packaging. Chili sauce generally comes in three packaging forms: 5kg or 10kg barrels or jars, 230g or 350g bottles, and 100g or 150g bags or toothpaste tubes made of plastic film and tin foil.

4、 Precautions

During processing and production, emphasis should be placed on the quality of raw materials, proportioning, and other technological processes. Strictly control the technical conditions throughout the entire process operation. If the temperature and time are not well controlled, it will seriously affect the product quality and flavor.

In the entire process operation, using sub item feeding can fully utilize the role of various auxiliary materials, prevent nutrient loss, and achieve the goal of safety and quality assurance.

3. The production of chili sauce should be planned and scaled, with strict regulations on procurement, processing, packaging, and marketing management. The product quality should meet food hygiene requirements and standards.