|
Seasoning type |
Characteristics |
Machine design |
|
Low viscosity sauces |
Highly fluid (e.g., ketchup, sweet chili sauce, vinaigrette) |
The machine utilizes a piston-type filling system with a drip-proof filling nozzle to prevent sauce splashing. A vent hole is provided during sealing to prevent internal air pressure from expanding the bag after sealing. |
|
Medium to high viscosity sauces |
Poorly fluid (e.g., sesame paste, peanut butter, salad dressing) |
The machine utilizes a screw-type filling system, which rotates to push the sauce through the screw, preventing incomplete filling and residual lumps. Some models are equipped with a heating and insulation jacket (e.g., for sesame paste) to prevent solidification at low temperatures. |
|
Sauces containing particles |
Contains solid particles (e.g., beef sauce, mushroom sauce, XO sauce) |
A large-diameter filling nozzle (8-15mm diameter) combined with a piston/screw system prevents particle blockage. The filling speed can be fine-tuned to ensure even particle distribution (no sedimentation or accumulation) |
|
Perishable sauces |
Requires low-temperature storage (e.g., fresh garlic sauce, fresh-cut chili ring sauce) |
The machine can be integrated with an ultraviolet (UV) sterilization module (to disinfect cups and bowls before filling). The sealing process utilizes an aluminum foil film + heat seal for strong sealing. Combined with cold chain transportation, it meets the food safety requirements for fresh sauces. |
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