Nutritional Food Automatic Extruder
Model
DF50-28D DF62-28D DF72-28D
Capacity (kg/h)
60-100 200-350 350-500
power (kw)
37 90 110
- Product Introduction
Product Introduction
The processing of cereal foods generally requires mixing, shaping, baking or frying, sterilization, drying or crushing, etc., and requires various corresponding equipment; when using extrusion puffing technology to process food, due to the extrusion process During the process, mixing, crushing, sterilization, compression molding, dehydration and other processes are completed at the same time, which significantly shortens the production process, reduces manufacturing costs, and saves more than 20% of energy consumption.
Product Parameters
| Model | production capacities | Power | weights | sizes |
| 40 | 40-50kg/h | 5.5KW | 310KG | 1300*1200*1100 |
| 50 | 80-100kg/h | 7,5 kW | 330KG | 1350*1100*1200 |
| 60 | 120-150kg/h | 15kW | 360KG | 1350*110*1200 |
| 70 | 180-200kg/h | 18,5 kW | 410KG | 1500*1360*1250 |
Convenient to eat and a wide variety of products. After being puffed, the food has become cooked food, which can be directly consumed with boiling water, or made into compressed food, or made into a variety of foods after a little processing, which is convenient to eat. The equipment generally used to produce puffed food is relatively simple, with a unique structural design, and parts can be easily and quickly combined or replaced to form a multi-purpose system. By changing the equipment parts, material types, moisture content and processing conditions, a variety of different products can be produced, while production efficiency is improved and processing costs are reduced.
High utilization rate of raw materials and no pollution. Extrusion processing is carried out in a closed container. During the production process, no waste gas and wastewater will be discharged into the environment, and the utilization rate of raw materials is high. When starch is used to make wine, the utilization rate of the raw materials after puffing is more than 98%, and the wine yield is increased by 20%; when soybeans are used to make soy sauce, the protein utilization rate is generally 65%, and after using puffing technology, the protein utilization rate can be increased by 25%.
The raw materials are widely applicable. Puffing technology can not only process grains, potatoes, beans and other grains in depth to make coarse grains fine, but also process fruits and vegetables, spices and some animal proteins.
Our Advantages
150
+
Number Of Employees
3000㎡+
Factory Area
10
+
Years Of Experience
800㎡+
Company Area
Qualifications and Honors
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