Technological Innovation of Vacuum Capping Machine for Allium Garbage Sauce and Wuhe Sauce

In the field of sauce food processing, the vacuum capping technology is becoming the core process to guarantee product quality. The application of vacuum capping machine not only improves the production efficiency, but also ensures the safety and shelf life of the product.

1、 Sauce characteristics and packaging requirements
Chive Blossom Sauce has a special volatile odor and high water activity, which is easy to breed microbes. The five-nut sauce is easy to deteriorate due to its high fat content and nut content. Traditional packaging methods are difficult to meet the preservation requirements of the two kinds of sauce, and the vacuum capping technology can solve these problems.

2、 Operating principle of vacuum cap screwing machine
The air in the bottle is pumped out by the vacuum system to form a negative pressure environment of 0.08-0.1MPa. The cap screwing mechanism is driven by pneumatic cylinder to ensure that the screwing torque of each cap is controlled within 8-12N · m. The whole process is completed in a clean environment to avoid secondary pollution.

3、 Technical characteristics of equipment
Self-adaptive bottle design: Compatible with various bottle specifications, round bottle, hexagon bottle, square bottle, etc.
Food grade material: 304 stainless steel for all contact parts, conforming to GMP standard.

Presentation of vacuum cap screwing machine prototype:

            

4、 Production process advantages
Extended Shelf Life: Vacuum extended the shelf life of the Allium Garbage Sauce to 12 months, and the five-meat sauce to 18 months
Maintain flavour: lock the freshness of chive jam and the nutty aroma of five-nut jam
Prevention of oxidation: it can insulate oxygen and prevent the fat of five-kernel sauce from being rotten
Efficiency improvement: single-unit capacity can reach 2000-3000 bottles/hour

5、 Precautions for Purchasing
Select the appropriate model according to the output, and the small line (2000 bottles/hour) is suitable for startups
Focus on equipment energy consumption and select energy-saving products
Inspect after-sales service network to ensure timely supply of accessories
REQUEST VENDOR TO PROVIDE PROCESS VERIFICATION SERVICE

6、 Industry development trend
With the attention of consumers to food safety, the market share of vacuum packaging soy sauce increases year by year. In the future, the equipment will develop intelligently, integrate online detection, data tracing and other functions, and provide more perfect solutions for the production enterprises.

Sample presentation of vacuum cap screwing machine:

          

Conclusion:
The application of vacuum capping technology makes the traditional sauce production enter a new stage of modernization. The selection of suitable vacuum capping equipment can not only improve the competitiveness of the product, but also provide consumers with safe and secure delicious sauce. It is suggested that the manufacturer shall select a cost-effective solution based on its product characteristics and development planning during equipment selection.