The salty cashew processing production line adopts the core equipment for producing salty ready to eat nuts. The entire processing process is completed through seasoning, baking, and cooling.

Manufacturer of Salty cashew nut production line

Cashew nuts are not only nutritious, but also rich in protein and vitamins, which can supplement physical strength and eliminate fatigue. They can also supplement trace elements such as iron and zinc, making them the undisputed king of cuisine. Common dishes include asparagus mixed with cashews, stir fried chicken with cashews, etc. However, various ready to eat cashews are selling very well now, among which the most common is salty cashews. Today, we will learn about the equipment for processing salted cashews and experience the “crispy secret” of salted cashews

The salty cashew processing production line adopts the core equipment for producing salty ready to eat nuts. The entire processing process is completed through seasoning, baking, and cooling. The specific equipment and processing sequence are as follows:

The processing flow of salty cashew nuts is as follows:

Shedding: Use a hulling device to remove the shell of the cashew fruit.
Screening: Separate the cashew kernels and shells through a vibrating sieve and conduct quality screening.
Peeling: Use a peeler to remove the skin on the surface of cashews.
Seasoning: Add salt water to the continuous drum seasoning machine to thoroughly mix the seasoning with the cashew nuts.
Baking: Bake in a continuous baking machine to ensure that each cashew is evenly baked.
Cooling: Use a cooling machine to lower the temperature of cashews to a point where they can be directly packaged.
Packaging: Use a multi head scale packaging weighing scheme for packaging

The equipment required for processing salted cashews mainly includes the following:

Continuous drum seasoning machine: used to put preheated cashews into the seasoning machine, pour salt water into it, so that each nut is evenly bathed in salt water.
Continuous baking machine: Pour wet cashews into the baking machine and bake at a temperature of 165-170 ℃ for 20 minutes to gradually penetrate the salt into the cashews, ensuring that each cashew is baked evenly.
Cooling machine: used to cool roasted cashews to a temperature that can be directly packaged.
Screening equipment: used to separate the kernels and shells of cashew nuts, and to screen the quality of cashew nuts through a multi-layer screening mechanism.
Peeling equipment: Use a peeling machine to remove the skin on the surface of cashews, usually including a “spiral peeling roller” and a “vibrating tube”, using high-pressure airflow to blow off lighter seed coats.
Packaging equipment: After cooling, cashews need to be packaged in a timely manner, usually using a multi head scale packaging and weighing scheme