Results for “S”

Soya chunks machines for producing textured vegetable protein in chunk form, covering extrusion, cutting and drying.

Drying after extrusion is what makes the product shelf stable without refrigeration, which is central to its commercial appeal: it ships and stores as a dry good and rehydrates at the point of use. Under-drying shortens shelf life and risks mould in the bag. The line includes properly sized drying. Dryer capacity rather than extruder capacity usually sets the line's real output, so it is sized first. Contact us with your target output and product format for an equipment list.

Soya chunks manufacturing machines for commercial production of textured soya protein, built for continuous rather than intermittent operation.

Continuous running holds the texture consistent, since the extruder reaches stable conditions and stays there. Batch operation drifts, and in a texturised product the drift shows directly in the bite and in how the product rehydrates. The equipment is built for shift working. Wear parts are accessible and a first-year spares package is quoted with the machine. Contact us with your intended daily output and operating pattern for sizing and a quotation.

A soya extruder machine for processing soya into textured protein, full fat soya meal or other soya based products.

Extrusion serves two purposes with soya: it texturises the protein for meat substitute products, and it deactivates the trypsin inhibitors naturally present in raw soya that otherwise limit how much can be included in animal feed. Which purpose you have determines the configuration. Feed duty and food duty also differ in the finish and cleanability we specify. Contact us with your intended product and we will specify accordingly.

A soya meat machine producing textured soya protein in the formats sold as soya meat, chunks, granules and mince.

Format is set by the die and cutter, so one machine covers the range: chunks, mince and granules are tooling changes rather than separate equipment. That flexibility matters, since most producers in this category sell several formats from the same base recipe. Texture is established at commissioning and then held, which is what buyers judge the product on. Contact us with the formats in your range and we will confirm the die and cutter set required.

A soya meat making machine producing textured vegetable protein as a meat substitute, from defatted soya flour through to dried finished product.

The market for this product has broadened well beyond its traditional base, driven by cost in some regions and by dietary preference in others. The process is the same in both cases; what changes is the positioning and the pack. Chunk, mince and granule formats are produced on the same machine through tooling changes. Contact us with your intended market and product format for a recommendation on configuration and output.

A soya nugget plant supplied as a complete installation producing textured soya protein nuggets from raw material through to dried, packed product.

The plant covers mixing, extrusion, cutting, drying, cooling and packing, with handling between stages. Specifying it as a plant means the dryer, which usually governs capacity, is sized against the intended output from the start rather than fitted around equipment already chosen. Power supply, water and building height are confirmed before manufacture so nothing is discovered at installation. Contact us with your target output and building dimensions for a layout drawing and quotation.

A soya nuggets extruder producing textured protein nuggets from defatted soya flour.

Nugget size and shape are set at the die and cutter, and the texture is set by the extrusion conditions. Both matter commercially: the product is judged by consumers on how it rehydrates and how it chews, and those properties are established in the extruder and cannot be corrected later. Drying capacity is sized to the extruder, since under-dried nuggets will not keep in the bag. Contact us with your product specification and target output for a configuration recommendation and quotation.

A soya nuggets machine producing textured vegetable protein nuggets, covering extrusion and forming with drying to follow.

The raw material is defatted soya flour, a by-product of oil extraction, which is what makes the finished product inexpensive per serving. Flour quality and protein content vary between suppliers and affect the texture achieved, so consistency of supply matters. Where supply is variable the extruder is set up to be adjusted rather than left at a fixed setting. Contact us with your raw material specification and intended output for a recommendation on configuration.

A soyabean chunks extruder machine producing textured protein chunks from soya, for the meat substitute and protein supplement markets.

Chunk size is set by die and cutter and the texture by extrusion conditions, both of which are established at commissioning and then held. Consistency between production runs is what a buyer judges the product on, more than any single batch. Trials on your own flour can be arranged before the die and cutter set is finalised. Contact us with your product specification, raw material and target output for a configuration recommendation and quotation.

A soybean extruder machine for processing soybeans and soya meal, for textured protein production and for feed applications.

In feed use, extrusion deactivates the trypsin inhibitors in raw soya that otherwise restrict inclusion rates, which allows a higher proportion of a cheap local protein source in the ration. In food use, it texturises the protein for meat substitute products. The configuration differs between the two. Inclusion rate targets in your ration are worth telling us, as they affect the degree of treatment needed. Contact us with your intended application for a specification.

A soymilk and tofu machine grinding soaked soybeans, separating the okara residue and cooking the resulting soymilk, with coagulation and pressing for tofu production.

One unit covers both products because tofu starts as soymilk: the milk is coagulated and pressed, and the difference between soft, firm and extra firm is coagulant and pressing time rather than separate equipment. The stage that decides quality is cooking, since under-cooked soymilk retains the raw bean flavour and the trypsin inhibitors that affect digestibility. Scale runs from small shop to commercial plant. Contact us with your daily bean volume and whether you need soymilk, tofu or both.

A soymilk processing plant producing soymilk at commercial scale, covering bean cleaning, soaking, grinding, okara separation, cooking, homogenising, and filling, with options for flavoured and sweetened variants.

The stage that decides whether the product sells is cooking, because insufficiently cooked soymilk retains the raw beany note that consumers reject and the anti-nutritional factors that matter nutritionally. Homogenisation then determines how long the product stays in suspension before it separates on the shelf. Okara handling should be planned, as it is a large volume by-product. Contact us with your daily bean volume and product range for a plant layout.

Spade Hoe

An industrial microwave dehydrator for spices, chilli powder and herbs, drying and sterilizing in one pass.

Spices are the clearest case for microwave drying. Their value lies in volatile oils that hot air drives off, and the microbial limits set by export markets have traditionally been met by heat treatment that does exactly that. Microwave treatment meets the specification while retaining substantially more of the aroma and colour. Batch and continuous tunnel versions are available depending on whether you run campaigns or a steady line. Contact us with your product, throughput and target specification for sizing.

A spice microwave sterilization machine for reducing microbial load in whole and ground spices to meet export specifications.

Spices carry high natural microbial counts, and markets including the EU and North America set limits that must be met before the product can be sold. The traditional alternatives, steam and ethylene oxide, either damage the product or face regulatory restriction. Microwave treatment avoids both problems. Whole and ground spices behave differently, so the treatment is set for the form you are running. Contact us with your spice types, throughput and the limits you need to meet.

Split Type Solar Air Conditioners

Splitting Axe with Handle Splitting Wood

A spring roll wrapper machine producing the thin pastry sheets used for spring rolls and samosas, formed and cooked on a heated drum or belt.

Sheet thickness and moisture content are what determine whether the wrapper rolls without cracking and seals properly at the edge. Both are set during commissioning and adjusted for the flour being used. The machine produces sheets continuously, cut to size and stacked for packing. Contact us with your required sheet size and daily output for sizing and a quotation.

14 Pcs. Square Drive Bi-Hex Socket Set

Stable Upn Structure Hydraulic Dock Ramp