Condiment Processing Plant & Machinery Solutions

Nuts, fruit, vegetables or spices are cleaned of stones and soil, washed, and cut or chopped down to a workable size. Peanut lines de-stone and clean before roasting; pickle lines cut and salt.

Peanuts are roasted and cooled; sauce, ketchup and chutney bases are cooked in a jacketed kettle with the sugar, salt and acid of the recipe. Honey and syrup lines warm the product rather than cook it.

The cooked or roasted material is reduced to a paste and then refined so the finished texture is smooth or deliberately coarse. Peanut butter, spreads and dips all pass this stage.

Stabiliser, oil, salt and flavour are dosed in and the batch is blended, then heat treated and held in tank ahead of filling.

The condiment is filled by volume into jars, bottles or pouches and closed. Thick pastes are piston filled; thin sauces and syrups run on nozzle filling.

Closed containers are labelled, date coded and packed into cartons or cases for despatch.