Smooth hot sauce
Wet grinding and optional refining create a fine sauce base. Review consistency through blending and filling.
Explore smooth sauce linesFrom ingredient to filled package
Chili Sauce
Processing Lines
The right equipment for the sauce you want to make.
Connect chili preparation, grinding or cutting, batch processing and filling. Compare a complete line or the individual machine your production needs.
Wash & inspect → Destem → Crush → Blend → Cook → Thermal → FillExplore the process ↗
Fresh chili · dried chili · supplied mashSmooth sauce · visible piecesBottles · jars · pouches · bulk
Equipment in focus
Where the batch is made.
Combine batch mixing with an engineered heating and cooling interface.
A jacketed vessel, agitator, temperature measurement and controlled utility circuit are specified as one batch module. Scraping is selected where wall deposition requires it.
Choose your product route
Same chili. Different lines.
Chunky chili sauce
Control cutting, mix gently and match the pump and filler to the pieces you want to keep.
Explore chunky sauce linesYour existing production
Add or replace an individual machine. Start with its feed, product duty and upstream/downstream interfaces.
Find a processing moduleProcess map
From material to packed sauce
One material family, two texture routes, one defined cleaning boundary.
01Prepare
02Texture
03Batch
04Transfer
05Preserve
06Pack
07Clean
Core processing equipment
Know what each machine does.
Fine grinding / colloid mill
Reduce wet chili solids for a smooth hot sauce or fine paste.
Enquire about this module →Chili cutter and coarse crusher
Prepare a controlled coarse feed or the visible chili pieces in a chunky sauce.
Enquire about this module →Sauce ingredient blending tank
Distribute added ingredients while preserving the intended sauce texture.
Enquire about this module →Viscous and particulate sauce transfer pump
Move sauce between vessels and filler with the required pressure and texture retention.
Enquire about this module →Chili sauce filling and closure interface
Match the dose path and closure system to the sauce and selected package.
Enquire about this module →Cleaning and changeover system
Organize cleaning circuits around chili residues, oils and product changeovers.
Enquire about this module →Match the material and texture
See your equipment sequence.
Configure the line
Start with the sauce.
Choose an entry point and a texture to see the equipment sequence. Every project is customized to the actual raw material, texture, package, utilities and site layout.
Enquire about this layout ↗Equipment sequence
- Chili washing machine
- Inspection and sorting conveyor
- Chili destemming module
- Chili cutter and coarse crusher
- Fine grinding / colloid mill
- Seed and skin refining module
- Sauce ingredient blending tank
- Jacketed sauce processing kettle
- Viscous and particulate sauce transfer pump
- Product-specific thermal processing module
- Chili sauce filling and closure interface
Confirm fineness and seed policy with samples. Refining is optional when the texture specification permits seeds or skins.
Heating and filling conditions require a product-specific validated process. This layout does not establish shelf life.
Sauce applications
Start with the product you make.
Sauce application
Sriracha sauce
A smooth chili-and-garlic sauce needs consistent wet grinding, ingredient distribution and a filling route matched to its viscosity.
Explore the equipment →Sauce application
Chili garlic sauce
Chili and garlic may be finely dispersed or deliberately visible. The desired particle profile determines cutting, mixing, pumping and dosing.
Explore the equipment →Sauce application
Sweet chili sauce
A pourable base with suspended chili pieces requires controlled mixing, suitable heat-transfer surfaces and consistent particulate filling.
Explore the equipment →Sauce application
Chili paste
Concentrated chili paste places a different load on grinding, vessel discharge and pumping than a thin hot sauce.
Explore the equipment →Sauce application
Smooth hot sauce
Build a wet preparation and fine-grinding route for a flowing sauce, with refining selected according to the seed and skin policy.
Explore the equipment →Sauce application
Chunky chili sauce
Visible pieces must survive cutting, blending, transfer and filling. The smallest product passage can govern the whole configuration.
Explore the equipment →Sauce application
Dried chili sauce
Whole dried pods, flakes and powder have different receiving and conditioning requirements. A hydration step is selected only when the product requires it.
Explore the equipment →Sauce application
Sauce from fermented chili mash
Supplied fermented mash can enter at receiving, refining or blending without repeating a fresh-pod preparation line.
Explore the equipment →Sauce application
Roasted chili sauce
Prepared roasted chili enters a sauce line with a defined moisture content and particle profile; roasting supply is a separately specified front-end duty.
Explore the equipment →Sauce application
Chili cooking sauce
Multi-ingredient cooking sauces combine a mixing and heating duty with a transfer and filling arrangement matched to oil, solids and viscosity.
Explore the equipment →Engineering notes
Read before you specify.
How sauce texture changes the equipment
Fine hot sauce and visible-piece chili sauce need different mechanical treatment, even when the ingredient list looks similar.
Chili Sauce Particle, Seed and Skin Control
Visible pieces, seed fragments and skin are product decisions. They must survive cutting, mixing, transfer and filling — or be removed on purpose.
Compare chili sauce line quotations on the same scope
Use a supply boundary and acceptance matrix to compare proposals before comparing their totals.