In the production process of pet wet food, the choice of core equipment directly affects the taste, nutrition and safety of the product. The following are several types of key equipment and their functions that are essential in the production process:
Raw material pretreatment equipment
The thawing machine is used to quickly process frozen meat raw materials, which can not only ensure uniform thawing, but also avoid bacterial growth caused by natural thawing.
For bone-in raw materials, the strip cutter cuts large pieces of meat into strips suitable for subsequent processing, while the grinder is responsible for crushing raw materials such as meat and offal into 0.5-3mm particles in preparation for emulsification. For example, bone-in chicken needs to be processed into bone mud by a grinder first, and then further refined into a uniform meat slurry by a colloid mill. This equipment can handle fluid materials and achieve ultra-fine grinding, which is the key to producing mousse texture wet food.
The shred machine is specially used for canned shredded meat. It disassembles the steamed meat into uniform filaments and cooperates with a vibrating screening device to remove broken bones.
Mixing and emulsifying equipment
Colloid mill is a three-stage sawtooth rotor and stator, with particle size controlled to below 20μm, suitable for the preparation of meat paste for mousse texture cans, and can release functional ingredients such as collagen.
The vacuum degree of the vacuum mixer reaches -0.08MPa, and the meat paste is deeply combined with additives such as vitamins and probiotics through the negative pressure expansion effect, and the survival rate of live bacteria is increased to 92%.
The chopper emulsifies the raw materials into fine meat paste with a particle size of 1-5μm through high-speed rotating blades (speed 2000-4500rpm). This physical shearing technology can significantly improve the palatability.
Canning and sealing equipment
Quantitative filling machine: accurately control the filling volume, suitable for aluminum foil boxes, soft packaging or metal cans. For example: fully automatic aluminum box filling and sealing machine: can process 3000-3500 boxes per hour, using piston quantitative filling, adjustable sealing temperature (0-400℃), suitable for 20-300ml containers. Soft packaging filling machine: With drive technology, it can achieve drip-free and high-precision filling, suitable for sauces or mixed wet grains.
Vacuum canning machine: The vacuum degree reaches 0.09MPa, and the sealing overlap rate exceeds 50%, which prevents soup leakage. Some equipment is equipped with a visual inspection system to remove defective products in real time.
Sterilization equipment
The high-temperature sterilization pot uses 121℃ steam sterilization, which can kill pathogens and extend the shelf life to 14 months. The sterilization temperature of metal cans is usually above 121℃, or even higher (such as superheated steam sterilization at 130℃-160℃), and higher pressure is required to ensure the sterilization effect. Soft packaging cans usually use a high-temperature sterilization process of about 121℃, and some products will use a double-peak high-temperature sterilization process (such as 80℃, 5 minutes, 110℃, 5 minutes, 121℃, 12 minutes, etc.). This process can effectively reduce the sterilization intensity and reduce the deterioration of food flavor caused by high temperature.
Because the soft can packaging material is thin and conducts heat quickly, its sterilization time is usually shorter than that of metal cans.
Post time: Jul-14-2025