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Help CenterCommercial Use Pumpkin Seed Butter Machine Sunflower Seed Roasting Production Line
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Process flow and equipment of peanut butter production line
The process flow of the peanut butter production line: raw material improvement-stone and impurity removal-baking-cooling-peeling-selection-coarse grinding-fine grinding-blending-cooling-degassing-filling.
The production line's technological process and main equipment include peanut baking oven, peanut peeler, picking belt, material lifter, sauce grinder, transfer pump, mixer, mixing tank, vacuum tank, cooler, filling machine, etc. Its characteristics are streamlined operation, high degree of mechanization, good reliability, fully enclosed production, no pollution, and advanced equipment for the production of stable peanut butter.
No. |
Name |
Power(kw) |
Size(mm) |
Qty |
1 |
Roaster |
47.2 |
2900*2100*1700 |
1 |
2 |
Convey Belt |
0.75 |
3600*700*1500 |
1 |
3 |
Cooling Belt |
6 |
6000*1200*1600 |
1 |
4 |
Peeling Machine |
0.74 |
1100*450*1100 |
1 |
5 |
Picking Belt |
0.75 |
6000*800*1000 |
1 |
6 |
Elevator |
0.75 |
1000*500*4200 |
1 |
7 |
Storage Tank |
1200*1200*3800 |
1 |
|
8 |
Peanut Butter Grinder |
11*3 |
1250*550*1100 |
1 |
9 |
Chiller |
3P |
1200*600*1200 |
1 |
10 |
Storing Tank |
1000*1000*900 |
1 |
|
11 |
Mixing Tank |
2.2 |
300L |
1 |
12 |
Vacuum Degassing Tank |
2.2+1.5 |
300L |
1 |
13 |
Paste Cooling Machine |
0.75 |
2000*400*1700 |
1 |
14 |
Filling Machine |
|||
15 |
Workbench |
1200*1200*800 |
1 |
|
16 |
Paste Pump |
1.5*3 |
1200*300*350 |
3 |
Work flow introduction:
1. Baking:
The working temperature of the batch roaster is 200-210ºC, 20-30 minutes. Use the batch baking machine to bake some delicious smells.
2. Cooling:
The peanuts are sent to the cooling belt for cooling.
3. Peeling:
Put the roasted peanuts into the peeling machine to remove the red skin. Double rollers rub the red skin. The simple cyclone system sucks the red skin. Most of them will be cut into half and then dropped on the picking conveyor. The over-roasted and unbleached peanuts The peanut kernels are picked up manually or mechanically.
4. Initial grinding:
Use steel mill for initial grinding;
5. Secondary grinding:
A colloid grinder is used for secondary grinding, the grinding fineness is controlled below 7um, and the grinding temperature is controlled below 68°C.
6. Stirring:
Make the butter more even
7. Cooling:
After the second grinding, the butter should be cooled immediately. The temperature should drop by 45C.
8. Degasser:
Remove the air in the peanut butter.
9. Storage tank:
Precipitate in the storage tank until the temperature drops to the air temperature.
10. Packaging and filling section:
Fill the finished peanut butter into 200g/500g/1000g bottles through the filling machine.
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