100 kg/h linha de produção de moinho de manteiga de amendoim

Introdução:
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.

Função da máquina principal como segue:
1. Assar: A temperatura de trabalho do Roaster é 200 - 210ºC, 20 - 30 minutos. Usar torrefador vai assar um pouco de cheiros.
2. Cooling: O amendoim será enviar o cinto de resfriamento para esfriar.
3. Descasca: 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. Moagem: Using colloid grinder to make the peanut grinding, the fineness of grinding is controlled below 7um, temperature of grinding is controlled below 68ºC.
5. Mistura de resfriamento: make the butter more homogeneous and the butter through second grinding should be cooled immediately. The temperature should go down 45ºC.
6. Vácuo: Short time storage and remove the bubble in the butter.
7. Flling: Máquina de enchimento automática, a manteiga de amendoim acabada é embalada em 50 - 1000 ml por garrafa, 10 - 60 garrafas/min