Automatic Industrial Hot Pepper Chili Curry Sauce Making Machine Electric Cooking Mixer Machine Sugar Melting
I. Core Types and Functions of the Equipment
The basic configuration of the stir-frying machine
Continuous stir-frying specifically designed for curry sauce ensures uniform blending of spices and ingredients through an automated temperature control system. Typical models have power coverage from 0.55kW to 27kW, net weight from 500kg to 700kg, and are suitable for medium and large food processing plants 1.
process adaptation design
segmented heating system : It simulates the three stages of "low-temperature stir-frying - medium simmering - thickening" in the traditional process to prevent the spices from being burnt (for example, Onions need to be stir-fried until transparent and tomatoes need to be crushed to extract juice)
Integrated stirring and grinding : Some models are equipped with an integrated crushing module, allowing water/stock to be directly added after stir-frying and stirred until a thick texture is achieved, replacing the manual transfer to the mixer process
Ii. Automated process flow
preprocessing stage
The automatic feeding system adds oil, Onions, tomatoes and other base ingredients in proportion. The program sets the stir-frying time (refer to the traditional process, it needs to stir-fry for 15 minutes until caramelized)
spice blending stage
Powdered spices (turmeric powder, chili powder, masala curry powder, etc.) are added through sealed pipes to avoid dust
The nut butter/cream-based liquid admixture is injected by a quantitative pump and mixed simultaneously with the seasoning
