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Help CenterCondiments Whole Product Line Separation and Filtration Equipment With Membrane Technology
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Product Overview
The Membrane Separation Equipment for Condiments, developed by Zhengzhou Chlory Technology Co., Ltd. (National High-tech Enterprise with 20+ years of membrane separation expertise), is a specialized integrated solution for the condiment industry. It resolves the core pain points of traditional processing (cardboard / diatomite / sand-rod filtration): temporary clarification, re-turbidity after storage, secondary precipitation, excess microorganisms, and flavor loss.
Based on advanced membrane technologies (inorganic ceramic membranes, organic tubular membranes, spiral-wound UF and NF), the system performs efficient clarification, sterilization, purification, concentration, desalination and decolorization of fermented condiments (soy sauce, vinegar, fermented sauce, tempeh). It selectively retains flavor substances (glutamic acid, umami nucleotides, aromatic compounds) and nutrients while removing macromolecular proteins, colloids, residues, pigments and harmful bacteria. Fully compliant with GMP and FDA food-safety standards; trusted by renowned condiment enterprises such as Haitian.
Core Advantages
High-Clarity Filtration & Stable Quality: Molecular-level sieving removes >=99% of bacteria, macromolecular proteins, colloids and residues. Clarified product turbidity
Gentle Operation & Maximum Active-Ingredient Retention: Room-temperature operation (25-40 C) without phase change avoids thermal loss of volatile aromas and nutrients; flavor/active retention >=95%.
Prolonged Shelf Life & Safety: Bacteria removal >=99.9%; extends shelf life to 12+ months without increasing preservative dosage.
Energy Saving & Cost Reduction: Energy consumption only 30-40% of traditional thermal concentration; eliminates filter aids and reduces chemicals; operating cost down 30-50%; membrane life 2-3 years.
Strong Adaptability: Anti-fouling PVDF / ceramic membranes and cross-flow design solve clogging for high-viscosity, high-impurity condiment liquids (viscosity
Main Features
Modular design; configurable ceramic / UF / NF modules; capacity 50-7000 Kg/h (pilot to industrial).
Intelligent PLC automatic control + touchscreen; real-time monitoring of pressure, flow, temperature, flux, turbidity; automatic backwashing; unattended operation.
Integrated CIP cleaning system with acid / alkali / enzyme programs; restores membrane performance without disassembly.
304 / 316L stainless steel, food-grade PVDF / ceramic membranes, FDA / GMP-compliant seals; chemical resistance pH 2-12.
Turnkey project capability: pilot verification, manufacturing, on-site installation, commissioning and operator training.
Technical Parameters
| Parameter | Specification |
|---|---|
| Processing Capacity | 50-7000 Kg/h (customizable) |
| Membrane Configuration | Ceramic 0.1-1 um; UF 1-5 kDa; NF 200-500 Da |
| Operating Pressure | Ceramic / UF 0.3-0.7 MPa; NF |
| Operating Temperature | 5-45 C (room temp; optional 5-75 C) |
| Separation Efficiency | Bacteria removal >=99.9%; turbidity |
| Material in Contact | 304 / 316L SS, food-grade PVDF / ceramic, FDA / GMP seals |
| Power Consumption | 0.75-120 KW |
| Membrane Service Life | 2-3 years |
Application Scenarios
Soy Sauce: Clarification & impurity removal; NF low-temperature concentration raises solids from 15-20% to 30-40% while retaining umami (glutamic acid, inosinic acid); clarity +30%, energy -50%.
Vinegar: UF reduces turbidity to
Fermented Sauce (Doubanjiang, Soybean Paste): Tubular UF separates clarified extract; target retention >=95%; batch qualification >98%.
Special Fermented Condiments (Tempeh, Sufu): UF enriches small-molecule active peptides; enables high-value functional seasonings.
Company Profile
ZLN Technology Co., Ltd. - certified (ISO 9001, ISO 14001, ISO 18001) OEM with 20+ years of experience. Provides customized package design, after-sales service, and turnkey membrane separation solutions for the condiment and food industries.
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