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Peanuts canning Equipment

Industrial canning is an important packaging step within the food processing industry for items such as beverages and tinned products. Automatic dosing and weighing systems portion out your product before distributing it into separate cans. A can seamer then folds the lid over the flange of the container, hermetically sealing the can. Some manufacturers opt for an additional plastic cap allowing consumers to re-close the can after the lid would have been peeled off.

Canning

Peanuts, also known as groundnuts are one of the most popular edible seeds in the world. You can eat them as-is or process them further into on-the-shelf products like peanut butter, oil, snacks, and soups. Depending on what you want to make, some peanut manufacturing processes include roasting, frying, boiling, grinding, pressing, and coating the peanuts.

Peanuts

Some products ask for a plastic reusable lid after the can has been seamed. The closing process might look easy, but often these snap-on lids that need to be on tight, are not placed correctly. And we all know turned caps or caps that fall back to the hopper, will create a jam that you want to prevent.


<h2>Putting on snap-on lids from a sloped conveyor</h2>
The Capper C 127 by Swiss Can Machinery has a sloped conveyor that puts the lids on the tins from such an angle, that improperly placed lids are an exception. The filled and seamed tins are following a path on a conveyor belt. The lids, coming down from a sloped conveyor are put in place on the tin by two rollers, after which the capped tins follow their way to the end of the belt.

The machine can work with different sizes, as long as the tins have a maximum diameter of 127 mm. The side conveyors have two servo drives and are synchronised with the main conveyor.

Capping machine for plastic lid oatmeal tins     

Making sure the right quantity of product is in the packaging can be a precise task if this is not automated. Goods can be sorted and metered, but when it comes to for example tinned peanuts, that doesn’t do the job.


<h2>Automatic filling, weighing and seaming</h2>
The Matic 127 Twin FP by Swiss Can Machinery is a can filling and seaming machine that also automates the weighing of the product. For the filling, the tins are placed on a belt and filled using 20 dosing heads and then weighed using a sensor. The filling station uses a vibrator to make sure the filling of the products is efficient. After filling and weighing, the tins follow their way on the belt to the seaming station where a spindle applies pressure so that the seaming rollers can seam the can in separate stages. The machine can handle different sizes, as long as the tins have a maximum diameter of 127 mm.

Filling and weight checking machine for food cans

When starting out in the canned product business, you do not necessary want to invest in industrial scale equipment, as the batches you work with are not that big and ask for a different approach.


<h2>Sealing smaller batches with two seaming rolls</h2>
The S1 Manual by JK Somme seams canned fruit like for example lychees or guava but can also seam cans with other food products like chocolate or teas and even non-food products like canned t-shirts, candles or perfumes. The machine has a turntable plate on which the can is placed. After that, a first roller unfolds the curl of the lid over the can, the second roller irons the seam and tightens it. The machine is equipped with a seaming spindle with one rotary seaming chuck. This creates an airtight seal and will protect the product in the can from leaks. Up to 15 cans per minute can be seamed.

Can sizes are flexible, diameters from 52 to 222 mm can be handled by the sealer, with heights being between 20 and 300 mm. Tooling changeovers to work with a different kind of can, can be done during the same shift. The semi-manual machine is a good fit when working with smaller batches, like for example in pilot series, for a start-up, universities or laboratories.

Semi-manual can sealer

Tin plate thickness for cans has gradually reduced over the years, which makes it a hassle to use new cans on old can seamers. This forces operators to keep lower chuck pressure and slow down the machine to avoid chuck slippage.


<h2>Reducing slippage problems by using gear driven lower lifters</h2>
The SAGA M series (consisting of three machines, available with 4, 6 or 8 spindles) by JK Somme has gear driven lower lifters, allowing to seam thinner metal thickness at higher speeds. Gear driven lower lifters result in an increased capacity of seamed cans per minute and it reduces the slipping of the seaming chuck.

The machine will seam cans with pet food, sliced mango, almond paste or a wide range of other canned products. Seaming with this series can be executed atmospheric, with steam vacuum, undercover gassing, liquid nitrogen dosing or clinching. A filled can made of tinplate or aluminum is placed on a belt and lifted up. During a compression stage, force is provided to hold the can that is being sealed against the seamer chuck. The can is then fed to the first roller while the chuck keeps the lid attached to the can while the seamer turntable moves the can upwards towards the chuck. Vacuum sealing machines suck oxygen from the can and put nitrogen gas in before resuming the sealing process. After this, the lid is put on the can and double seamed by the two rollers. The first roller folds the lids curl towards the flange of the can. The second roller tightens the sealing by compressing the hooks of the lid and the flange of the can.

The machine can handle round cans up to a 99 mm diameter, with heights up to 120 mm. Changing to another can shape is quite fast and can be done manually by unscrewing three main bolts and rotating a pinion located on the roof of the machine, which will move the complete seaming turret as well as the lid feeder till it reaches the desired height. Of the three machines, the 4M can seam up to 300 cans per minute, the 6M will do up to 450 can per minute and the 8M will go up to 600 cans per minute.

High speed can seamer

Frying is one of the most common preparation methods for nut snacks. Oils bring out distinctive flavors, textures, and aromas, but the absorption percentage in nuts is significantly lower than for other products. For this reason, an efficient system is necessary to achieve an adequate rate of oil turnover in order to maintain the quality of frying oil.


<h2>Increase the frying oil turnover rate while reducing the total volume</h2>
The NU frying plant by Kuipers requires up to 40% less oil volume than conventional systems. Lower oil volume facilitates faster oil turnover time, ensuring better frying oil quality across the production process.

Equipped with an optimized product transportation system, the frying plant efficiently routes nuts and unwanted particles to an advanced paper filtration unit. Besides preventing oil deterioration caused by any nut residue, this method further contributes to lowering overall oil volume.

The NU frying plant integrates into a complete nut processing line with 500 kilograms per hour output capacity.

Frying line for nuts

Kuipers Food Processing Machinery specializes in the technology for the frying and processing of snacks, savouries, nuts, seeds and potato products.

Either coated, battered or enjoyed just as they are, peanuts are popular in different parts of the world as a good companion to a cold beer when watching your favorite series or sports. In the United States, for instance, the consumption of peanuts in 2021 was a record for the second year in a row, with 3,5kg of peanuts consumed by person. To get the best taste and consistency for all these consumers, the advice is to deep fry the nuts. While we all know that too many fried products can be bad for our health, we dare you to find someone who resists the charms of a well-fried peanut. But why is it so popular and how can you make even better peanuts?
<h2>Making peanuts: deep-frying for a safe and tasty product</h2>
Peanuts have a low oil absorption, and this can make their production challenging. Maintaining an efficient industrial frying process, however, helps snack manufacturers achieve the right taste of the nut. Frying is also a quick and effective way of removing moisture for prolonged shelf life. Moreover, some studies suggest that heat treatment decreases levels of aflatoxins, which can harm human health. Ideally, the frying occurs with the oil from the nut being used. But as the investment in peanut oil can be expensive, producers opt for alternatives. Sunflower oil is the most common one.

To make peanuts more efficiently, regardless of the oil type you use, mind how you use it. Using a lower amount of oil and keeping it clean for longer periods helps optimize costs of ingredients, while also controlling the amount of Free Fatty Acids of the nuts – which in general cannot surpass 2%. FFAs are lipid species that contribute to insulin resistance and a higher risk of cardiovascular diseases. A smaller amount of them helps make a healthier product.
<h2>Keeping the oil good: how to maintain oil quality and save frying costs</h2>
Linked to the amount of oil is the turnover time. This is the rate at which the total frying oil volume is refreshed within the system. The shorter the turnover time, the better - it helps prevent the oil degradation and increases product shelf life. It also ensures that you’ll deep fry the peanuts with good quality oil, which you won’t need to change often. Changing oil means stopping production, which takes time, energy, and resources. “When frying peanuts, make sure that the oil you use is good for as long as possible. This way you can significantly reduce your costs”, highlights Valeria Lucinschi, Head of Sales and Business Development at <a href="https://kuipers.nu/">Kuipers</a>.

“With an innovative fryer design you can decrease by up to 40% the total volume of oil used within the system. This combined with an efficient filtration system and temperature control will help you achieve better turnover times - around one-third shorter than usual”, she explains. To produce nuts in a better and more cost-efficient way, make sure your oil turnover rate is low and guarantee its quality throughout the process. Mind the standards of FFAs while still providing the unmistakable taste and feel of the product.

Cracking the code of fried peanuts: how to produce the tasty snack

A fresh salad with a walnut oil dressing or a peanut butter sandwich? A bag of roasted cashews or a pack of almond cookies? The common thread among these tasty treats is nut processing equipment. Not all nut ingredients are indeed nuts, botanically speaking. But the machinery that transforms shelled fruits, legumes, and drupes into fried snacks or a paste is similar. As for the food products, there is a nut recipe for every mood and occasion.

Nuts

Every year, more than 200 million FIBCs are filled with food for storage and transport. Products must be kept in the ideal conditions to maintain their quality from production up to packaging, storage, and delivery. By controlling oxygen levels during packaging and continuously monitoring the conditions in each package, food manufacturers can benefit from less waste within their supply chain, where up to 40% of the food waste occurs.


<h2>Remote monitoring of conditions inside each modified atmosphere bag to prevent waste</h2>
The Modified Atmosphere Sensor, from Somsix, is a monitoring device for oxygen levels and other conditions inside bulk packages. The device is available in 3 monitoring categories. The first category is called modified atmosphere (MA) sensors for FIBCs. It features remote monitoring of oxygen, temperature, and humidity wherever the FIBCs are located. The second category is a custom sensor, which monitors specific data or packaging applications based on client requests, while the third category is called basic manual probe, where a probe and a set of MA sensors are used for monitoring.

These sensors are mainly developed to allow monitoring of modified atmospheric conditions inside the packages in the most non-invasive and cost-effective way. All sensor caps are easy to install, provide accurate analysis, and monitor each bag every 6 hours. Data collected are sent directly to the operator through a software portal. The monitoring system also allows certification of product quality from departure to arrival.

Sensor for Modified Atmosphere FIBCs

From being grown in the field to roasting and slicing, the manufacture and processing of almonds is a multi-tiered operation. After removing their hull, also known as almond hulling, you can process almonds in various ways to achieve the requested consistency. Whether you chop the almond, finely mill them or turn them into almond milk, they require special care and equipment for nut processing.

Almonds

Cashews come from a tropical tree native to Central America. They have become prominent and your nut mix will not be complete without them. The cashew processing method involves roasting, shell drying, peeling, grading, fumigation and packaging. You have to conduct these processing methods with care to obtain quality cashew nuts. In order to achieve this, you'll need the appropriate machinery for your cashew processing plant.

Cashews

Making.com is a new online platform that helps makers find production technology quicker by grouping it around the products they make.

<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">So much food loss occurs during processing that the phenomenon merited its own UN SDG (12.3.1a).</div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m"></div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">Flexible Intermediate Bulk Containers have made transport storage and distribution much more secure. But they are not the final answer to food waste. Humidity, heat, and other atmospheric factors directly impact, and producers must keep an eye on them to prevent loss.</div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m"></div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m"><a class="PrimaryLink BaseLink" href="https://www.somsix.com/" target="_blank" rel="noreferrer noopener">Somsix</a> devised a system to do just that. An award-winning system, actually.</div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m"></div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">The patented valve technology is fitted with intelligent sensors that monitor temperature, oxygen level, moisture, and a host of other elements in real-time.</div>

#Changemaker: FIBC with brains

Feed

Food

Fruit pulp is a mass of pressed fresh fruit not meant for immediate consumption. Production of fruit pulp avoids wasting food and preserves the flavors and nutrient value of the fruit product. Processed fruit pulp is an ingredient in beverages, sauces, baby foods, jellies, smoothies, and bakery products.

Tradition and manufacturing procedures dictate the distinction between fruit juice, puree, and pulp. Still, naming and labeling are complex and depend on regulations, type of fruit, texture, consistency, preservation methods, and sugar or solid content (measured in Degrees Brix). Depending on your desired output, there are various fruit pulper machines for different stages of production that make the process quicker and more efficient.

Fruit pulp

The building blocks of matter have driven the imagination of philosophers, scientists, and artists for millennia. But, for manufacturers, these elements have a more concrete existence as powders. Powder processing technology conditions these primary materials to create a vast range of products, from chemicals and foods to pharmaceuticals and ceramics.

Powder

<span style="font-weight: 400">Spice manufacturing is one of the world's oldest trading products. The word spice refers to any dried part of a plant other than the leaves and is used for seasoning and food coloring. Spices are made from dried barks, roots, berries, and twigs, while green leafy parts of plants are considered herbs. Well-known examples include cinnamon, chilies, star anise, ginger, garlic salt, turmeric, cumin, or pepper, as well as pre-mixed blends such as Masala, Five-Spice Powder, or Old Bay.</span>

Spices

Find production technology for Peanuts canning, and connect directly with leading machine manufacturers worldwide

Peanuts canning Equipment

Which peanuts canning equipment do you need?

Capping machine for plastic lid oatmeal tins

Filling and weight checking machine for food cans

Semi-manual can sealer

High speed can seamer

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