Linea di produzione del mulino al burro di arachidi da 100 kg/h

Introduzione:
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.

Funzione della macchina principale come segue:
1. Trostazione: La temperatura di lavoro di Roaster è 200 - 210ºC, 20 - 30 minuti. L'uso del torrefato cuocererà odori di un giorno.
2. Cooling: Peanut verrà invocata la cintura di raffreddamento.
3. Peeling: 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. Macinatura: Using colloid grinder to make the peanut grinding, the fineness of grinding is controlled below 7um, temperature of grinding is controlled below 68ºC.
5. Mixaggio di raffreddamento: make the butter more homogeneous and the butter through second grinding should be cooled immediately. The temperature should go down 45ºC.
6. vuoto: Short time storage and remove the bubble in the butter.
7. Flling: Macchina di riempimento automatico, il burro di arachidi finito è confezionato in 50 - 1000 ml per bottiglia, 10 - 60 bottiglie/min