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- 200kgs/Hr
- SUS304 stainless steel for the main structure.
- To deactivate the pectin enzyme insides as well as soften the tomato fruits.
- To control the final product’s viscosity by controlling the heating temp.
- Product infeed and output at normal temperatures (cold break at 65-75°C, hot break at 85-100°C).
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- SUS304 stainless steel for the main structure.
- Fill the product into cups.
- The speed: about 0-20cups per minute.
- Specially used for tomato paste or other viscous product.
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