Sauce production line

Against the backdrop of rapid development in the modern food industry, efficient, automated, and hygienic condiment & sauce production lines have become key to enhancing product quality and production efficiency.

I. Equipment Composition

A typical condiment & sauce production line usually comprises multiple stages such as raw material handling, blending and mixing, heating and sterilization, filling and sealing, cooling and packaging, as well as quality inspection. The main equipment includes:

• Raw Material Receiving and Preprocessing Equipment: This includes equipment like conveyor belts, cleaning machines, and crushers, used to receive raw materials and perform initial processing such as impurity removal and crushing.

• Batching System: Utilizes automatic weighing scales to precisely measure various ingredients according to the formula, ensuring consistent product flavor.

• Mixing and Agitation Equipment: Such as planetary mixers or high-speed dispersers, used to thoroughly and uniformly blend the ingredients into a homogeneous paste.

• Heating and Sterilization Equipment: Such as tubular sterilizers or UHT (Ultra-High Temperature) instantaneous sterilization systems. They heat and sterilize the mixed sauce to ensure food safety and extend shelf life.

• Filling and Sealing Machines: Depending on the product packaging requirements, suitable filling equipment is selected, such as piston-type, gravity-type, or pump fillers, equipped with automatic capping/sealing devices.

• Cooling and Packaging System: The filled sauce needs to pass through a cooling tunnel to lower its temperature and prevent spoilage. Subsequently, automated packaging machines complete the final packaging.

• Quality Inspection and Sorting Equipment: Includes checkweighers, metal detectors, and vision inspection systems to ensure the quality and safety of each individual product.