2014 new machine about soy protein and textured soy protein processing line

Specifications

1.low price good quality
vide overseas after service
3.have one year warranty
vide parts free of charge

 

2014 new machine about soy protein and textured soy protein processing line.

1.  Description:

        Soya protein having a meat-like fibrous structure, full chew, good water absorption, oil retention. Application in meat processing costs can be reduced, so that it has a higher nutritional value. I produced several morphological tissue protein depression, massive, flake and granular like. The plant protein production line is my company to adapt to the demand of the market, according to the food for new experiences, and puffed equipment. This equipment use low meal of groundnut meal for raw materials, production such as lean body have chewed feeling of new food, and can be widely used in ham, sausage, canned foods, fast food, quick- frozen food industry etc.

2. Raw materials:

Adopts defatted soya flour as raw materials.

3. Products:

Soya Nugget with Different Shapes, such as massive, flake and granular etc.

4. Output:

180-220kg/h, 300-500kg/h

5. Flow chart:

Mixer---Double-Screw Extruder –Air Conveyor---Roasting oven ---(Flavoring Line) .

 

6. Voltage:

in China: Three phases: 380V/50Hz, Single phase: 220V/50Hz, we can make it according to customers’ Local voltage according to different countries.

7. Technical Parameters:

Model	Input Voltage	Installed Capacity	Power consumption	Out put	Length
GYS65	380V/50Hz	80kw	55kw	180-220kg/h	16m
GYS85	380V/50Hz	125kw	100kw	300-500kg/h	19m

 

8. Sample:

 

 

 

 

9.Machinery and installations:

 

 

     

 

 

            

 

 

 

 10.Our services:

 

 

1. One year guarantee and life-time maintenance service.

 

2. Consultation service before, during, and after sales.

 

3.  Project planning and design services.

 

4. Debugging of machines until all are functional.

 

5. Training the customers how to operate and maintain the machines correctly.

 

6. Offer new product techniques and recipes timely.