Industrial Mushroom Caramel Butterfly Flavored Popcorn Machine

Industrial Mushroom Caramel Butterfly Flavored Popcorn Machine

Model No.︰SPM

Brand Name︰saixin

Country of Origin︰China

Unit Price︰CNY ¥ 7500 / pc

Minimum Order︰1 pc

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Product Description

Industrial Mushroom Flavored Caramel Popcorn Machine

 

Introduction:

 

Saixin CE Hot Sales Industrial Mushroom Corn Caramel Popcorn Machine Flavored Popcorn Machine  is a whole automatic process line for expanding American corn granule into different shape, learned from American advanced technology, combine high temperature and hot air circulation system to make high heat efficiency, low production cost, easy operation, then get perfect popcorn, after coating machiato or caramel, the tasty is very popular in all kinds of people.

 

Production Process Line:

Popcorn machine-Sifting-Flavors and Caramel Coating-Cooling and Separation. Popcorn Production Line is popular with all over the world, specially for American, South American.


Basic Formula:

Kernels, Caramel, Palm, Suger, Salt, NaHCO3, Flovoring etc.

Saixin CE Industrial Mushroom Flavored Caramel Popcorn Machine

 

SPM-I

Capacity

kg/hr

80

Main Motor

kw

45

Dimension

mm

1800*1100*1800

 

SPM-II

Capacity

kg/hr

150

Main motor

kw

60

Dimension

mm

2600*1600*2000

 

SPM-300

Capacity

kg/hr

300

Main motor

kw

118

Dimension

mm

3600*1800*2300

 

Main Features of our popcorn making machine:

1 Large fans make the heat cycle more uniform, higher product quality, maximum capacity can be 300kg/hr. 

2 The drum screen of popcorn popper is with a gradual gradient size way, in advance to remove unpopped corn out, to enhance the rate of blasting and to ensure uniform product quality.

 

3 Coating machine using double mixing method to improve the efficiency of mixing, while reducing the damage rate of mixing time

4 More consistency in production and control of product quality. Automatic production line, saving manpower. Higher economical opportunities business potential. 


5 With the possibility to target easily the four basic quality attributes of food products that are taste, flavour, texture and nutrition; product innovation may include upgrading of existing products as well as new products.

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