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What are the characteristics of vacuum Hawthorn beater

Time:2020-11-11 07:12  Browse:277


Beating the importance of fruit and vegetable products is obvious. The pulp with stable quality is like blood, which maintains the normal operation of the production line. Therefore, the beating machine is as important as the heart of the production workshop. Without it, all production links must be stopped.
 
The problems of conventional beating machine mainly include the following aspects: the pulp is not easy to beat; feeding is not convenient; discharging is not convenient; the temperature of raw material is uncertain, which leads to the instability of pulp temperature; the beating temperature rises and can not be finished according to the predetermined time; the taste structure is not stable; the oil and fat will overflow with the increase of temperature; it is not environmental protection and energy-saving; the pH is uncertain; the dust is large; it can not be produced in large quantities.
 
Nowadays, the vacuum refrigeration beating machine has solved these problems by means of self cooling and vacuum pumping.
 
As can be imagined, for those old Hawthorn beating machines, workers are required to put material into the pulp before beating. After beating, the workers are required to dig out the slurry with a shovel. The pail size is less than 10 kilograms, and hundreds of kilograms are needed. This is a day's labor momentum.

 

真空山楂打漿機(jī)
  The vacuum Hawthorn beater completes the active feeding and unloading, and the labor volume is greatly reduced. Of course, active loading and unloading is only one aspect. "Vacuum" is a significant improvement. Vacuumizing the beating bucket with cover can effectively reduce workshop dust and improve the quality of beating. What's more, the yield of products can also be greatly improved.

In addition, through its own refrigeration function, a series of problems such as bad beating, unstable pulp temperature caused by uncertain material temperature, unstable beating temperature, unstable taste structure, and large amount of oil overflow with the increase of temperature were solved.


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