1. Chili hot pepper sauce is very popular in East Asia, South Asia and Southeast Asia as cooking or food ingredient. It is composed of chili stem cutting machine, chili washing and sorting machine, chili hot pepper blanching(boiling) machine, chili hot pepper crush machine, chili hot pepper pulping machine, chili hot pepper sauce blending preparation system, chili sauce homogenizing, sterilizing and filling machine, CIP cleaning machine, RO water treatment system.
2. The ingredients of the chili sauce mainly include sugar, water, salt, onion, garlic, spices, seasonings, etc. These ingredients’ preparation and mixing will proceed in powder mixing tanks or high-shear dissolving tanks.
3. The capacity of the chili sauce production line is from 500L/H-10000L/H, and the end products can be filled into PET or glass bottles, jars, pouches or sachets.
4. Commercial chili sauce production involves several steps, including selecting high-quality chili peppers, cleaning and crushing them, cooking and blending them with other ingredients such as vinegar, salt, and sugar, sterilizing the mixture, and packaging it in a suitable container for distribution to retailers and consumers.
5. Chili sauce will be pasteurized by one tube pasteurizer or cooking tank before filling, and to ensure the shelf life of the end products, the chili sauce container will perform secondary pasteurizing after filling with the spray type or water bath type pasteurizer.
6. The whole chili pepper sauce equipment is configured freely according to clients’ budgets and filling containers.
7. The chili hot pepper sauce machine is made of food-grade SUS304 material, it is the ideal equipment for food processing plants.
8. According to clients’ different requirements, hot chili sauce, fermented hot sauce or chili pepper powder can be produced.

Chili hot pepper sauce: It is a hot and spicy condiment and seasoning, which is rich in vitamin, sodium, calcium, carbohydrate, and essential food ingredients. The end chili sauce will be filled into consumable packages like bottles, four sides sealed sachets or pouches.

Fermented chili pepper sauce: The fresh chili pepper will be washed, crushed and milled into 3-4mm chili pepper pieces, then the chili mash will be pumped into fermentation tank/barrels, after fermentation, the chili pepper mash will be mixed with 1-2mm garlic and ginger pieces, and then add salt, water, vinegar to mix all the ingredients together in mixing tanks, after that, the fermented chili sauce will be pasteurized and filled into glass jars, bottles or cans. In the fermentation process, the hot sauce will be fermented for 10 days at 25℃,

Chili hot pepper powder: Fresh chili pepper will be washed and graded by size, then the sorted chili pepper will be dried by belt dryer or vacuum pump dryer to 10%-12% moisture, after that the dried chili peppers will be crushed and ground into fine powder by grinder or mill, The ground chili powder is then sieved to remove any remaining chunks or impurities and to achieve a consistent texture by sieve screen. The powder is then packaged into air-tight containers or bags for distribution.

After harvesting, fresh red or green chili peppers are first processed by a stem cutting machine to remove the pepper stems. The stemmed chili peppers are then transferred to an air-blowing washing machine, where sand, dust, and other foreign materials are removed.

After washing, the chili peppers pass through a sorting inspection process, where workers remove damaged peppers and any remaining stems to ensure raw material quality.

The cleaned chili peppers are then sent to a blanching machine for blanching or boiling treatment. This process softens the peppers, improves grinding efficiency, and helps maintain product color and flavor.

After blanching, the softened chili peppers are transferred to a chopper/crusher to be broken into chili mash. The mash then enters a pulping machine, which separates seeds and coarse fibers while further refining the chili into a smooth puree.

The chili puree is then transferred to the blending system, where water, salt, sugar, spices, vinegar, stabilizers, and other ingredients are added and mixed evenly according to the recipe. After blending, the sauce can be processed through homogenization (if required) to improve texture and stability, followed by degassing to remove air bubbles and prevent oxidation.

Finally, the finished chili sauce is pasteurized and filled into bottles, jars, or sachets for packaging.

Process Flow:
Fresh Chili Pepper → Stem Removing → Air Blowing Washing → Sorting & Inspection → Blanching → Crushing → Pulping → Blending → Homogenization (Optional) → Degassing → Pasteurization → Filling & Packaging

This process is suitable for producing various products such as chili sauce, hot pepper sauce, garlic chili sauce, and other condiment sauces.

This equipment is mainly used for the removal of dry and wet chili pepper handles. The equipment has high cutting rate, low pepper loss and high efficacy. It can adapt to different varieties and chili hot pepper types. It is an important equipment for the processing of bulk chili hot peppers, which can replace a large number of workers and greatly improve work efficiency. It not only greatly increases the output, but also removes the bends of the peppers, which greatly solves the difficult handling of the chili hot peppers in the agricultural market today.

The main working principle: during the rolling process of the drum, the outer cutter and the wall of the sieve cylinder produce a mechanical twisting force on the hot pepper handle which penetrates the sieve hole, so as to achieve the purpose of removing the chili hot pepper handle.

This chili washing machine is made of SUS304 material, water is used as the medium, and the air bubbles are formed by the strong flow turbine fan to roll and clean the chili pepper flexibly. While cleaning, spray pipes and nozzles are added to the upper part of the mesh belt, and the high-pressure water pump is used for circulating spraying, which effectively suppresses the pepper floating and material cleaning.

The chili hot pepper inspect conveyor is used to sort out the low-quality peppers, it is belt mesh conveyor and can meet 5-6 workers operate at the same time.

The chili pepper drying machine is a specialized equipment used to dry chili peppers efficiently and quickly in the industrial food processing field. There are several types of chili pepper drying machines, each with its own unique features and advantages. Here are some common types of chili pepper drying machines:

• Belt drying machine: A belt drying machine uses a conveyor belt to move the chili peppers through a heated chamber. As the peppers move through the chamber, they are dried by the hot air circulating around them. This method is ideal for drying large quantities of chili peppers quickly and efficiently.
• Heat pump drying machine: In this type of machine, the chili peppers are placed inside a chamber where a heat pump circulates hot air around them. The trays are stacked on top of each other, and the hot air passes through the peppers, drying them evenly.

The chili pepper pulping machine is composed of a crushing device and a beating device, which is first crushed and then pulping the chili pepper. The use and operation are faster, and the crushing, pulping and slagging processes can be completed automatically at one time, which greatly reduces the manual workload. At the same time, this machine has an automatic cleaning function, which is now a high-end fruit and vegetable pulp processing equipment for large-scale fruit processing plants. The chili paste after pulping, the pulp size is less than 0.6mm, and the seeds and coarse fiber will be removed.

For small capacity, we can also use the vacuum homogenizing mixer,  colloid mill or wet-type milling machine to crush and refine the pulp from fresh chili hot peppers. It has excellent superfine pulverization, dispersion, emulsification, homogenization, mixing and other efficiencies, after the material is processed by this machine, the particle size can reach 2-60μm, and the homogeneity can reach more than 95%. It is ideal equipment for ultra-micro processing.

The chili sauce blending and preparation system is used to mix chili paste, water, spices, and other auxiliary ingredients evenly to achieve the required flavor, texture, and stability. The system mainly includes a powder dissolving tank, high-shear dissolving tank, blending tanks, transfer pumps, and control system.

Before blending, powder ingredients are prepared in the powder mixing tank or high-shear dissolving tank to ensure complete dissolution and prevent agglomeration. The dissolved ingredients are then transferred into the blending tank.

In the blending tank, the main ingredients are added, including:

• Chili paste or chili puree
• Water
• Salt
• Sugar
• Vinegar or acid regulators
• Spice powders (such as garlic, onion, pepper, and other seasonings)
• Stabilizers/thickeners (such as xanthan gum or modified starch, according to formula)
• Vegetable oil or other additives (depending on the product type)

The agitator mixes all ingredients uniformly at 65–80°C, improving ingredient dissolution, flavor extraction, and product consistency before homogenization and pasteurization.

For small production capacities (below 1 ton/hour), a jacketed cooking kettle can be used for chili sauce preparation. According to the recipe, ingredients such as chili paste, oil, onion, garlic, meat particles, spices, and other flavoring ingredients are added into the kettle.

The material is heated by steam, hot water, heat transfer oil, electromagnetic heating, or electric heating, while the agitator continuously mixes the ingredients to achieve uniform cooking and flavor distribution.

The kettle adopts a special inclined transmission stirring system, allowing the agitator to fully contact the tank body and achieve mixing without dead zones, making it suitable for high-viscosity products such as chili sauce and hot pot base.

Advantages:

• Heating, mixing, and cooking in one unit
• Suitable for small-batch production
• Uniform mixing and heating
• Ideal for viscous sauce products

The chili sauce homogenizing and pasteurizing system is designed to improve product texture, stability, and shelf life. Depending on the grinding process, different homogenization solutions can be selected.

When a colloid mill is used, additional homogenization is usually unnecessary because the colloid mill already provides fine grinding and emulsification. When a pulping system is used, a high-pressure homogenizer can be added to further reduce particle size, improve emulsion stability, and achieve a smoother texture.

For pasteurization, two solutions are available. A tubular pasteurizer can continuously heat chili sauce to approximately 90–95°C and hold for 15–30 seconds before hot filling, which is suitable for medium and large production capacities. A jacketed cooking tank can also be used for heating, mixing, and pasteurization in batches, which is more suitable for small-scale production.

The chili pepper sauce filling machine adopts a piston-type quantitative hot filling system, which is suitable for high-viscosity products such as chili sauce, pepper paste, ketchup, and other condiments.

• Accurate filling: The servo motor control system ensures high filling precision and stable filling volume.
• Variable speed filling: The machine automatically slows down when approaching the target volume, preventing overflow, splashing, and contamination around the bottle mouth.
• Easy adjustment: Filling volume specifications can be changed directly through the touch screen. All filling heads can be adjusted simultaneously, and fine filling volume adjustments can also be completed digitally.

The machine provides reliable, hygienic, and efficient filling performance for chili sauce production lines.