✔100L–1,200L jacketed vessel: a chili sauce making machine for hot pepper sauces, sambal and chili crisp in condiment plants.
✔Oil-stage heating: 180°C–240°C for spice blooming, with infrared pre-mix gas listed up to 260°C and steam to 120°C.
✔Full-contour scraping: spring-loaded virgin PTFE blades sweep pepper skins and seeds off the heated bowl wall.
✔Low-shear folding: 0–36 RPM or 0–45 RPM, with a 10–18 RPM band for 5mm–15mm meat and mushroom pieces.
✔Sanitary build: SUS304 with optional SUS316L, Ra ≤ 0.6 µm polish, cantilever drive and IP65 control panel.
This chili sauce making machine reaches the 180°C–240°C oil stage used to fry shallots, garlic and dried chili flakes, and is published up to 260°C on infrared pre-mix gas. A controlled 85°C–105°C jacket simmer follows for paste reduction.
Multi-claw planetary agitation combines vessel revolution with orbital rotation. Spring-loaded virgin PTFE scrapers rated to 260°C follow the hemispherical bowl contour, keeping dense pepper skins, flakes and seeds in circulation instead of settling on the heated wall.
Stepless inverter control spans 0–36 RPM on mid-scale lines and 0–45 RPM on industrial lines through a K-series helical gear reducer. Running at 10–18 RPM folds 5mm–15mm diced beef, poultry cubes or sliced mushroom through the sauce mass without shredding the solids.
Dual hydraulic cylinders on an elevated forward pivot tilt the vessel up to 90°, directing the batch into 200L Euro buggies or insulated transfer pump hoppers. PLC temperature-retention programs hold the published 85°C–90°C band before hot fill transfer.
| Machine Engineering Parameter | Mid-Scale Batch Lines (100L–500L) | Heavy-Duty Industrial Plants (600L–1,200L+) |
|---|---|---|
| Gross vessel capacity | 100L, 200L, 300L, 400L, 500L | 600L, 700L, 800L, 1,000L, 1,200L (customizable) |
| Heating energy options | Saturated steam / infrared gas / thermal oil | Dual-jacket steam / infrared pre-mix gas / thermal oil |
| Thermal operating range | Ambient to 120°C (steam) / up to 260°C (gas) | Ambient to 120°C (steam) / up to 260°C (gas or oil) |
| Jacket test pressure | 0.2–0.4 MPa (steam system option) | 0.2–0.4 MPa (hydrostatically tested to 0.6 MPa) |
| Agitator kinematics | Dual-motion orbital planetary scraping | Multi-claw reinforced planetary agitation system |
| Scraper blade metallurgy | High-density virgin PTFE (heat proof to 260°C) | Spring-loaded self-compensating food-grade PTFE |
| Agitation speed range | 0–36 RPM (stepless frequency inverter control) | 0–45 RPM (high-torque K-series helical gear drive) |
| Drive power rating | 1.5–4.0 kW (overhead top mount) | 5.5–11.0 kW (heavy-duty reducer motor) |
| Discharge mechanism | Hydraulic vessel tilting (up to 90°) | Automated high-pivot hydraulic pouring system |
| Product contact metallurgy | Certified food-grade SUS304 / optional SUS316L | Certified food-grade SUS304 / optional SUS316L |
| Internal surface finish | Sanitary precision polish (Ra ≤ 0.6 µm) | Ultra-smooth mirror polish (Ra ≤ 0.4–0.6 µm) |
| Shaft seal engineering | Top-hung cantilever drive (no liquid-level seals) | Top-hung cantilever drive (no liquid-level seals) |
| Compliance and protection | CE Machinery Directive certified, IP65 control | CE Machinery Directive certified, IP65 control panel |
Values are taken from the manufacturer engineering matrix. For multi-kettle layouts feeding holding buggies, transfer pumps and filling equipment, see the complete sauce production line.
Product contact surfaces in SUS304 with optional SUS316L, listed with EN 10204 Type 3.1 mill test certificates covering chemical spectrometry and acid and salt corrosion resistance.
Pressurised steam jackets hydrostatically tested at 1.5 times rated working pressure, up to 0.6 MPa, with signed pressure-retention logs listed among the shipping documents.
A CE declaration of conformity under Directive 2006/42/EC, dual-channel emergency stop circuitry, safety limit switches on hydraulic tilting and an IP65 rated control panel are listed for delivery.
Dry-run cycling, high-torque resistance tests and multi-cycle hydraulic tilting trials are recorded on video before container loading.
The manufacturer lists the following engineering and commercial documents for hot sauce line evaluation.
2D layout footprints, 3D CAD step files and electrical schematics for utility connections.
Inner vessel plate thicknesses listed up to 8.0mm on heavy industrial bowls.
Scraper orientation, paddle angle and reduction ratio matched to recipe viscosity; see multi-claw agitator configurations for the larger bowls.
Commercial invoice, packing list, CE declaration and electrical compliance dossiers.
Optional SUS316L contact parts for acidic fermented pepper pastes.
Mill test certificates and hydrostatic test records issued with the vessel.
Throughput calculations and utility sizing for single or multi-kettle layouts.
Discharge into 200L buggies, insulated transfer pump hoppers and filling equipment.
PLC temperature-retention programs for the 85°C–90°C hot fill transfer window.
XINYE supplies the engineering matrix, dimensional drawings and factory test records for the chili sauce making machine on request, so procurement teams can check vessel capacity, heating source and discharge geometry against an existing hot sauce line before specifying a configuration.
Phone:0086-15908033216
E-mail: olivia.xinye@gmail.com
Whatsapp/WeChat: +86 15169588915
ADD: No.78, Jianqiao Road, Shunwang Sub-district, Zhucheng City, Weifang City, Shandong Province
Customer Message
Designed by Zhonghuan InternetCopyRight © 2026 ZHUCHENG XINYE MACHINERY CO., LTD. All rights reserved All tags Sitemap
