Línea de producción de fábricas de mantequilla de maní de 100 kg/h

Introducción:
This peanut butter production line  was designed by combined with domestic and foreign advanced technology  and customer demand.It is consisted of feed elevator, continuous roasting and peeling machine, cooling machine, storing and feeding machine, grinding machines, mixing machine, vacuum degassing tank, pump and other spare parts.

Función de la máquina principal de la siguiente manera:
1. Taza: La temperatura de trabajo de Roaster es 200 - 210ºC, 20 - 30 minutos. El uso de tostadores horneará huele somedeliciosa.
2. Cooling: El maní enviará un cinturón de enfriamiento para enfriar.
3. Peleo: Put the roasted peanuts into peeler to take off the red skin, the double rollers will frication the redskin, the simple cyclone system will suck the red skins, most of them will be put in half-piece, then fall to the selecting conveyor, the over-roasted and un-blanched peanut kernel is picked up by manual or mechanical. (It is matched with manual type conveyor in the quotation).
4. Molilla: Using colloid grinder to make the peanut grinding, the fineness of grinding is controlled below 7um, temperature of grinding is controlled below 68ºC.
5. Mezcla de enfriamiento: make the butter more homogeneous and the butter through second grinding should be cooled immediately. The temperature should go down 45ºC.
6. Vacío: Short time storage and remove the bubble in the butter.
7. Flling: Máquina de llenado automático, la mantequilla de maní terminada se empaqueta en 50 - 1000 ml por botella, 10 - 60 botellas/min