Chili Sauce Processing Line Pepper Paste Making Machine for Sale

Name: Chili Sauce Processing Line Pepper Paste Making Machine for Sale
Brand: Zhucheng Lonkia Co., Ltd
SKU: 2163391752

Shandong, ChinaZhucheng Lonkia Co., Ltd

US$23,000.00

1 Set

Product specifications

VOLTAGE

Product profile

Customization

Available

After-sales Service

1 Years

Warranty

1 Years

Model NO.

LY-LJJSCX

Type

Frozen Fruit and Vegetable Production Line

Voltage

Optional

Power

Optional

Customized

Certificate

CE/ISO

Raw Materials

SUS304

Delivery Period

7-45 Days

Service

Support Inspection and Testing

Transport Package

Wooden Case

Specification

1200*2500*4000

Trademark

LONKIA

Origin

Shandong, China

Production Capacity

100-600kg/H

Key features

Whole line made of food-grade SUS304 stainless steel, compliant with international food hygiene standards

Integrated multi-process covering sorting, de-stemming, washing, chopping, cooking, filling, and sterilization

PID intelligent temperature control system, cooking temperature fluctuation within 1-2Celsius

High-temperature and high-pressure sterilizer, effectively killing microorganisms for food safety

CE/ISO certified

Company profile

100% Finished Products InspectionManagement CertificationPatents AwardedFull Customization

Zhucheng Lonkia Co., Ltd

Shandong, China

CertifiedBusiness Type: Manufacturer/Factory & Trading Company CertifiedR&D Capacity: ODM Service Available & OEM Service Available CertifiedCustomization Options: Customization from Samples, Customization from Designs, etc. CertifiedExport Year: 6 years CertifiedNearest Port: Qingdao PortAverage Response Time: ≤2.91h

AI-Powered supplier vetting

SummaryLONKIA is a food and agricultural machinery supplier with over a decade of stated industry experience, a 6,260 m² manufacturing plant, ISO 9001:2015 certification, and broad customization capability. It exports 71%–90% of total sales and reports products used in more than 60 countries and regions, but it has no overseas agents, branches, warehouses, showrooms, or stated overseas service coverage. Production is supported by valid contracts with affiliated subcontractors, while no in-stock capacity is available. After-sales and complaint-handling capabilities are weakened by the absence of written procedures and records. The supplier has six R&D engineers and OEM experience with well-known brands, but no available SDK and no new products launched last year. Financial information is limited to year labels without substantive financial metrics, so credibility cannot be assessed. Customer evidence includes repeat buyers and OEM service, but no Fortune 500 cooperation.

Supplier typeThe supplier is a manufacturer and seller of food machinery, environmental protection machinery, slaughter machinery, agricultural and animal husbandry machinery, chemical machinery, kitchen equipment, and related accessories. Its listed products include processing lines and washing, frying, blanching, pasteurization, and meat-production equipment, indicating an industrial food and agricultural machinery supplier.

CertificationsThe supplier reports an ISO 9001:2015 management-system certificate and states that quality assurance exists in its quality-control processes. However, corrective/preventive-action and complaint-handling procedures or records are not written, which limits evidence of procedural maturity but does not negate the stated certification.

After-Sales capabilityThe company states that its services span manufacturing, sales, and after-sales support, and its products are used in more than 60 countries and regions. Nevertheless, it has no overseas agents or branches, no overseas warehouse or showroom, no stated overseas service countries, and no written procedures or records for corrective actions or customer complaints, indicating limited documented and local-service capability.

Production capacityProduction capability is supported by a 6,260.0 m² manufacturing plant, valid manufacturing-capacity contracts with affiliated subcontractors, and a broad equipment portfolio. The supplier lacks in-stock capacity, and finished-product inspection is guided by instructions without written records, so production scale is evidenced but inventory readiness and inspection documentation are weaker.

Customization capabilityThe supplier explicitly reports customization from samples, customization from designs, full customization, minor customization, and flexible customization. These stated options indicate broad capability to adapt products to customer requirements.

Client casesThe supplier reports OEM service for well-known brands, products used across more than 60 countries and regions, and a repeat-buyer preference of 50%–80%. It reports no cooperation with Fortune 500 companies, and no specific customer names or verifiable project cases are provided, so customer experience is supported but not fully documented.

Product Q&A

Q:Which chili varieties are suitable for? What are the types of products?

Fresh chili peppers: Erjingtiao, Chaotian pepper, Xianjiao, Xiaomi pepper Dry pepper Types of products that can be produced: Fresh green pepper sauce, fresh red pepper sauce Beef chili sauce, garlic sauce Pickled Chinese cabbage Sauce, Spicy Oil Chopped pepper, chili powder, pickled pepper hot pot base

Q:How to ensure the food safety of chili sauce?

1. Manual selection and removal of rotten raw materials 2. Bubble cleaning+ozone water sterilization to remove sediment and pesticide residues 3. High temperature curing of sandwich pot to kill microorganisms 4. Vacuum packaging to prevent secondary pollution 5. Packaged chili sauce undergoes high-temperature and high-pressure sterilization in a sterilization pot 6. Optional metal detector to ensure no metal foreign objects

Q:What are the precautions for using a sterilization pot?

1. Glass bottles need to be cooled in sections after sterilization, with a temperature difference controlled within 40 Celsius to prevent bottle bursting 2. Check if the basket is evenly placed to avoid blocking the nozzle and affecting the sterilization effect 3. Different specifications of products require different sterilization formulas (temperature+time) 4. Sterilization records need to be kept for future reference to meet food traceability requirements