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DTG Semi automatic paste filling machine
- group name
- sauce (paste) filling machine
- Min Order
- 1 set
- brand name
- DONGTAI
- model
- DTG
- Nearest port for product export
- Qingdao, Dalian, Shanghai
- Delivery clauses under the trade mode
- FOB, CFR, CIF, EXW
- Acceptable payment methods
- T/T, L/C
- update time
- Mon, 24 Dec 2018 15:30:46 GMT
Paramtents
Power 550w
Air pressure 0.5-0.7MPa
Filling voulme 100-500ml
Filling speed ≤20 bottles/min
Error ≤5g
Size 1200×450×650
Packging & Delivery
-
Min Order1 set
Briefing
Detailed
Semi automatic paste filling machine
Product introduce:
The series of filling machines are reasonable in structure, compact in size, reliable in
performance, accurate in quantitative and easy to operate. The power part adopts
pneumatic structure, and all adopt domestic famous pneumatic components. The material
contact parts are made of 304 stainless steel and meet the requirements of GMP
certification. The use of increased mixing hopper, the hopper volume can reach 120L,
independent aluminum shell copper core stirring motor, frequency control, can be adapted
to the filling of various sauces. The filling amount and filling speed can be arbitrarily
adjusted within the range of the model according to the user's needs, and the filling
accuracy is high. The filling head is made of anti-drip device.
Parameter:
| Model | Power | Air pressure | Filling volume | Filling speed | Error | Exterior | Size | Filling material |
| DTG-500 | 550w | 0.5-0.7Mpa | 0-500ml | ≤20 bottles/min | ≤5g | All stainless steel and aluminum profiles | 1200*450*650mm | Granular sauce |
| DTG-1000 | 550w | 0.8-1.1Mpa | 500-1000ml | ≤15 bottles/min | ≤5g | All atainless steel and aluminum profiles | 1400*450*650 | Granular sauce |
Scope of application：
This machine is mainly designed and produced for the sauce distribution of the food
industry. It is especially suitable for chili sauce, bean paste, peanut butter, sesame paste,
jam, butter hot pot bottom material and red oil hot pot bottom material with granules and
high concentration in the seasoning. Filling of viscous sauces with other substances.