Guide to the Selection and Use of Packaging Machines for Dry-Pot Sauce and Baked Cold Noodles Sauce
In the catering industry, the packaging of sauces is not only related to production efficiency but also directly affects the product's shelf life and consumers' experience. As common condiments, dry-pot sauce and baked cold noodles sauce require professional equipment for packaging. This article will introduce the key points for selecting packaging machines for dry-pot sauce and baked cold noodles sauce, as well as matters needing attention during their use, so as to help catering practitioners improve packaging efficiency and quality.
I. Basic Functions of Packaging Machines for Dry-Pot Sauce and Baked Cold Noodles Sauce
Dry-pot sauce and baked cold noodles sauce are usually semi-solid or thick liquids. Therefore, packaging machines need to have the following functions:
1. Precise Measurement: Due to the high viscosity of the sauces, the packaging machines should be equipped with a screw pump or a piston-type metering system to ensure that the filling amount is consistent each time.
2. Tight Sealing: As the sauces are prone to oxidation and deterioration, the packaging machines should support heat sealing or vacuum sealing to extend their shelf life.
3. Compatibility with Multiple Packaging Materials: Common packaging forms include bags, bottles, or cans, and the machines should be suitable for different materials (such as aluminum foil bags and plastic bottles).
4. Anti-drip Design: Since the sauces tend to leave residues, the equipment should have an anti-drip function to reduce waste and the cleaning burden.
II. How to Select a Suitable Packaging Machine
1. Production Capacity: Select a semi-automatic or fully automatic model according to the daily output requirement. Small catering stores can choose a semi-automatic machine with an output of 200 to 500 bags per hour, while large factories need to be equipped with a fully automatic production line with an output of over 2,000 bags per hour.
2. Adaptability to Sauce Characteristics: If the dry-pot sauce may contain particles (such as chili peppers and fermented broad bean paste), select a model with a stirring function to prevent sedimentation; as the baked cold noodles sauce has stronger fluidity, adjust the filling speed to avoid splashing.
3. Hygiene Standards: A machine body made of 304 stainless steel is easier to clean and meets food safety requirements.
4. After-sales Service: Give priority to brands that provide technical training and accessory support to reduce subsequent maintenance costs.

Prototype Display of the Fully Automatic Sauce Packaging Machine:

III. Recommendations for Use and Maintenance
1. Operation Training: Employees need to be familiar with the parameter settings of the machine (such as the filling amount and sealing temperature) to avoid packaging damage or inaccurate measurement caused by improper operation.
2. Regular Cleaning: After each use, the parts that come into contact with the sauce (such as the filling nozzle and conveying pipeline) need to be disassembled and cleaned to prevent the remaining sauce from breeding bacteria.
3. Fault Troubleshooting: For common problems such as loose sealing and measurement errors, they can be solved by adjusting the temperature sensor or calibrating the metering system.
4. Consumable Matching: Select packaging materials that are compatible with the machine, such as high-temperature sealable bags or pressure-resistant bottle caps, to ensure the sealing performance.
IV. Recommendations of Mainstream Models in the Market
1. Semi-automatic Sauce Packaging Machine: It is suitable for food processing factories that are just starting up.
2. Fully Automatic Vertical Packaging Machine: It integrates the functions of measurement, filling, and sealing.
3. Customized Production Line: For large-scale production, it can be linked with processes such as labeling and boxing, and you need to inquire about the price according to your needs.
Sample Display of the Fully Automatic Sauce Packaging Machine:  

Conclusion 

When selecting packaging machines for dry-pot sauce and baked cold noodles sauce, factors such as production capacity, the characteristics of the sauces, and the budget need to be comprehensively considered. The right equipment can not only improve efficiency but also ensure product quality. It is recommended to test the prototype machine first to ensure that it is suitable for the actual production requirements before making a purchasing decision.