The vacuum capping machine for shiitake mushroom sauce and grilled sausage sauce is an important part of packaging equipment production

In the food processing industry, vacuum capping machine is a key equipment widely used in various sauce packaging production lines. Choosing a suitable vacuum capping machine is crucial for high viscosity sauce products such as shiitake mushroom sauce and grilled sausage sauce. This article will provide a detailed introduction to the characteristics, working principles, and key purchasing points of vacuum capping machines suitable for these two types of sauces.

The vacuum capping machine mainly consists of a capping system, a capping system, a vacuum system, and a control system. For products such as shiitake mushroom sauce and grilled sausage sauce, the equipment needs to have stronger sealing performance and higher vacuum requirements. A high-quality vacuum capping machine can complete capping at a vacuum degree of 0.08-0.1MPa, ensuring that the sauce does not deteriorate during the shelf life.

When choosing a vacuum capping machine specifically for shiitake mushroom sauce and grilled sausage sauce, the following key parameters should be noted: firstly, the precision of vacuum degree control. It is recommended to choose equipment with an adjustable range of 0.06-0.1MPa; Next is the screw cap torque, which is usually set at 3-8N · m; Finally, regarding production efficiency, choose models with a capacity of 20-60 bottles per minute based on production demand.

In terms of equipment material, the parts in contact with the sauce should be made of 304 stainless steel to ensure food safety. It is recommended to use servo motor drive for the transmission system to ensure the accuracy of the screw cap. For high viscosity sauces, special attention should be paid to anti drip design to avoid sauce contamination of equipment.

Vacuum capping machine prototype display:

                

In terms of operation process, the working steps of the vacuum capping machine for shiitake mushroom sauce and grilled sausage sauce include: automatic capping, bottle mouth positioning, vacuuming, tightening and sealing, and finished product output. The entire process is automated, reducing manual intervention. Some high-end models are also equipped with visual inspection systems, which can automatically remove unqualified products.

In terms of maintenance, it is recommended to clean the equipment, especially the screw cap head, after work every day. Regularly check the oil level of the vacuum pump and replace the vacuum pump oil every 500 hours. Lubricate the transmission components quarterly to ensure long-term stable operation of the equipment.

There are various models of vacuum capping machines available in the market, such as semi-automatic, fully automatic, single head, multi head, etc. For small and medium-sized production enterprises, it is recommended to choose semi-automatic models with high cost-effectiveness; Large production enterprises are more suitable for configuring fully automated production lines.
Sample display of vacuum capping machine:

                   

Enterprises producing shiitake mushroom sauce and grilled sausage sauce should choose suitable vacuum capping equipment based on their own product characteristics, packaging specifications, and production needs. High quality vacuum capping machines can not only improve production efficiency, but also ensure product quality, extend product shelf life, and create greater value for enterprises. It is recommended to consult a professional equipment supplier before making a purchase and conduct sample testing to ensure that the equipment fully meets production requirements.