puffed snack food machinery: 八月 2018

2018年8月29日星期三

转弯机

产品特点:
1.转弯机结构形式有45度转弯机,90度转弯机,180度转弯机,能满足各种转弯输送的工艺要求.
2.转弯机可输送的物料种类繁多,既可输送各种散料,也可输送各种纸箱,包装袋等单件重量不大的件货,用途广泛.
3.转弯机结构形式有45度转弯机,90度转弯机,180度转弯机,能满足各种转弯输送的工艺要求.
4.转弯机输送带有不锈钢,尼龙,碳钢等多种材质.除用于普通物料的输送外,还可满足耐油,耐腐蚀,防静电等有特殊要求物料的输送.
5.采用专用的食品级输送带,可满足食品,制药,日用化工等行业的要求.输送平稳,物料与输送带间没有相对运动,能够避免对输送物的损坏.与其它输送机相比噪音较小,适合于工作环境要求比较安静的场合.
6.结构简单,便于维护,能耗较小,使用成本低.
7.转弯机规格标准输送带宽度为400,500,600,700,800,1000,1200mm等,也可按客户需求采用其它特殊规格.
8.转弯机标准转弯内半径为R600,R800,R1000,R1200mm等,也可按客户需求采用其它特殊规格.

滤粉式滤油机简介

油炸食品在生产过程中油的质量如色,理化指标(酸价,过氧化值,羰基价)等严重影响油炸产品的质量,同时是企业控制成本的关键.在金属离子,食品残渣,水分和空气的相互作用下,处于高温中的煎炸油会发生水解,热分解,氧化及聚合作用等化学反应,油的酸价,过氧化值也会随之不断升高.这些被劣变的油脂被食品吸收会严重影响产品外观,口感及保质期,若过早废弃又会导致企业成本的增加.
一.油炸食品企业普遍需要解决的问题:
1.油中杂质多;
2.油发黑,粘稠度高,出现气泡;
3.产生异味;
4.油酸价,过氧化值难控制;
二.滤油净化器所解决的问题:
滤油净化器在煎炸油过滤的基础上根据客户的使用情况和食品行业要求标准不断的改进,使煎炸油滤油器真正进入净化领域,主要功能:
提高产品品质:全面彻底滤除油中悬浮微粒杂质,改善油炸环境,从而改善食品的内外观质量,延长食品的保质期;
降低成本:防止煎炸油过早氧化,有效抑制油的酸价,过氧化值的升高,延长煎炸油的使用寿命;
减少油耗:由于不断滤除了煎炸油的高分子聚合物等胶性杂质油脂的粒度降低,热交换器中或煎炸油锅底部的油垢大为减少,因而提高热效率,节省能源;
三.滤油净化器原理采用科学配制表面具有极强活性和很强动态带正电荷的“滤油剂”,其对高分子聚合物,过氧化物等极性基团和微粒杂质有很强的吸附能力.配合极高的孔隙率和耐良好透气性“滤油纸”组成的滤油层以超强真空吸附,纯物理分离原理保证滤油净化处理的精度和效果.
四.滤油净化器精度保障:(共三层)
第一层:粗滤油筐——基本去除粒径为80目以上食品残渣;
第二层:精细过滤——彻底去除200上的食品颗粒残渣;
第三层:微米滤油——有针对性的滤油剂,具有中和吸附的功能,吸附高分子聚合物,碳化残渣,过氧化物,游离脂肪酸等.配合滤油纸所组成的滤油层通过磁场效应彻底将0.5μ以上粒径的残渣及反应生成物与煎炸油进行有效分离,达到超微滤油的目的.

2018年8月28日星期二

high quality artificial rice machine

For the instant rice food processing equipment has advantage of high degree automation and energy saving.
It can use rice ,millet,brown rice,buckwheat and other cereals as raw materials. After strengthen mixed with a variety of vitamins,proteins and minerals,and extruded,mixed and cured in extruder,it became to rice again.
The usage is same to natural rice,but more simple and convenient than before. It not only nutrition but also adapts to the fast rhythm of the modern life.

instant rice extrusion processing line

Contact： Catherine Ji

Tel：+86 180 0531 1413

Facebook address: https://www.facebook.com/catherineji1985

Email： 545187985@qq.com

营养米加工设备价格

nutrition artificial rice making machine

Contact： Catherine Ji

Tel：+86 180 0531 1413

Facebook address: https://www.facebook.com/catherineji1985

Email： 545187985@qq.com

hoister

Contact： Catherine Ji

Tel：+86 180 0531 1413

Facebook address: https://www.facebook.com/catherineji1985

Email： 545187985@qq.com

Nutritional Porridge Making Machine

Nutritional Rice Porridge Making Machine

Contact： Catherine Ji

Tel：+86 180 0531 1413

Facebook address: https://www.facebook.com/catherineji1985

Email： 545187985@qq.com

2018年8月27日星期一

puff snack food machines

powder mixer

screw conveyor

double screw extruder

air conveyor

snack food dryer

double roller flavor machine

Contact： Catherine Ji

Tel：+86 180 0531 1413

Facebook address: https://www.facebook.com/catherineji1985

Email： 545187985@qq.com

pet food production line

pet food making machine

Fruit and Vegetable Vacuum Fryer

Vegetable Frying Machine is widely used in production of fruits and vegetables chips, and is the vital equipment of the whole production. The vacuum degree can reach -0.098Mpa, which lowers the frying temperature and enhances the conductibility of heat and water in the materials. This helps bettering the products' quality and saving energy consumption. A high vacuum degree avoids the infiltration of oil into chips, so it produces high-quality, well tasted, and crispy chips.

Contact： Catherine Ji

Tel：+86 180 0531 1413

Facebook address: https://www.facebook.com/catherineji1985

Email： 545187985@qq.com

vacuum fryer

Best Selling Strawberry Vacuum Fryer Machine

Fruit Vacuum Frying Machine

Batch Vacuum Fryer is a low fat chip fryer which is suitable for fruit and vegetable chips vacuum frying process.

The traditional potato chips frying machine ,both batch fryer and continuous frying machine,are all operated under the atmospheric pressure, frying oil temperature is more than 160℃(320℉)，some of the disadvantages are obvious.

Most of the nutritional content of food will be destroyed

The polymerization reaction happen due to fat works as high temperature and reuse, it will produce carcinogens.

Final frying food has relatively much fat, this is harmful to health.

Limitation to suitable for processing starch or high starch content materials

Batch vacuum frying has more advantages:

Reduce oil content in the fried product,

Preserve natural color and flavors of the product due to the low temperature and oxygen content during the process,

Have less adverse effects on oil quality;

Produce chips with no acrylamide content.

Contact： Catherine Ji

Tel：+86 180 0531 1413

Facebook address: https://www.facebook.com/catherineji1985