The chili sauce grinder machine is a food grinding equipment designed specifically for processing fresh and dried chilies, as well as various chili sauces. Utilizing advanced colloid milling technology, the high-speed rotating rotor and stationary stator generate strong shear forces, friction, and high-frequency vibrations to rapidly grind chilies into a fine and uniform chili sauce or puree. The fineness of the chili sauce can reach 50-200 mesh. This machine preserves the chili's natural color, aroma, and spiciness, making it widely used in condiment manufacturers, agricultural and sideline product processing plants, and food processing workshops.
Product Features
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Efficient Processing: Equipped with a high-power motor, it offers high speed and sufficient power for continuous and stable production. The hourly output of a single machine ranges from 70 kg to 3,000 kg, meeting the needs of various production scales.
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Food-Grade Safety: Constructed entirely of 304 stainless steel, it is acid-resistant, alkali-resistant, and corrosion-resistant, and does not react with the natural ingredients in the chilies, meeting food safety standards.
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Adjustable Fineness: By adjusting the gap between the stator and rotor, the particle size of the chili sauce can be flexibly controlled to suit the taste requirements of different markets and cuisines.
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Versatile Applications: In addition to chili peppers, this machine can also process ginger paste, garlic paste, onion paste, peanut butter, sesame paste, and fruit and vegetable pastes, making it economical and practical for multiple uses.
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Easy to Clean and Maintain: Compact structure and easy assembly and disassembly. It can be rinsed directly with clean water and supports CIP online cleaning, significantly reducing cleaning time and labor costs.
Operating Principle
The chili paste grinder utilizes a motor-driven rotor that rotates at high speed. This creates a high-frequency, powerful shearing, friction, grinding, and high-speed stirring action against the stationary stator, breaking down the chili cell structure and achieving a smooth, uniform paste-like consistency in a short period of time.
