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Shan Dong Arrow Meat Replaced Textured Vegetable Protein Chunks Extruder

Min.Order: 1
Product origin: Jinan, Shandong, China
Infringement complaint: complaintComplaint
US$ 20000 ~ 21000

Description
Product Description: Use Soya pea, etc plant type protein as main materials, after extruded, finished product
with good water absorption Fiber Extensibility.
So far best substitution for animal meat, free cholesterol, high protein. Widely used at vegetarian client fast
freezing food, sausage food.
A wide range of products with beautiful, natural and realistic shapes, fine textures, adapted to the
evolving market of vegetarian consumers and balanced nutritional ratios. Depending on the customer's
requirements for the shape of the dry protein, a variety of shapes can be produced simply by changing
the moulds.
Output range :
NoModelCapacity range (kg/h)
1AHT3610-20
2AHT50100-120
3AHT62200-250
4AHT72400-500
5AHT90800-1000
6AHT1201800-2000
7AHT1322500-3000

High Efficiency Dryer

Adopt the hot air circulation bi-directional cross flow method,equipping with moisture removing fan, the wind direction forcibly
penetrates the from top to bottom and the hot air discharges the materials moisture.
Internal circulating hot air system, low energy consumption, low cost, good reliability.


Q: What kinds of products can be made?
A: corn flakes, puffs, breakfast cereals food, animal feed, animal feed, soy protein texture food.
Q: What's the delivery time?
A: We usually need 40-45 days for large sizes, depends on the finished product, so machine wash-change.
Q: What about the installation service?
A: Depending on the whole line of equipment price list, it usually takes 2-3 weeks. We will provide you with
installation instructions, such as start, as well as their operation machines for quality control, testing of different
recipes.
Q: What is the warranty period for using the device?
A: 1 year for auger and cylinder due to modular design, changing the wearing parts will be OK, unlike a full set
of screws, no need to change the whole set.

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