A M Technology And Engineering LLP

• Hygienic Build: The SS 304 Grade construction is the industry standard for food processing. It resists corrosion from garlic juices and stands up to rigorous cleaning.

• Precision Control: Using Janatics pneumatics and Select controllers suggests high reliability. The timer and temperature controllers are crucial for loosening the skin without "cooking" or bruising the clove.

• Efficiency: A 98% peeling rate is excellent for this capacity, though as noted, this depends heavily on the garlic being well-dried (cured) before processing.

• Low Damage: Because it uses air-blown technology rather than mechanical friction, the garlic retains its natural moisture and shelf life, making it suitable for retail packaging or further processing into paste.

To run this machine at its rated capacity, you will likely need to ensure your facility has:

1. Air Compressor: This machine requires a consistent supply of compressed air. For a 100 kg/hr model, you usually need a 10 HP to 15 HP compressor (verify the CFM requirements with the manufacturer).

2. Power Supply: The heater alone is 1500W (1.5kW), plus the blower. A standard single-phase 240V connection is usually sufficient, but check if the air compressor requires 3-phase power.

3. Pre-Processing: For the best results, garlic should be broken into individual cloves (bulbs broken) before being fed into this machine.

Additional Information:

• Item Code: GPM50
• Production Capacity: 50 kg/hr
• Delivery Time: 2 to 3 weeks

Additional Information:

• Production Capacity: 200 to 300 kg/hr
• Delivery Time: 3 to 4 weekss

• Hygienic Build: The SS 304 Grade construction is the industry standard for food processing. It resists corrosion from garlic juices and stands up to rigorous cleaning.

• Precision Control: Using Janatics pneumatics and Select controllers suggests high reliability. The timer and temperature controllers are crucial for loosening the skin without "cooking" or bruising the clove.

• Efficiency: A 98% peeling rate is excellent for this capacity, though as noted, this depends heavily on the garlic being well-dried (cured) before processing.

• Low Damage: Because it uses air-blown technology rather than mechanical friction, the garlic retains its natural moisture and shelf life, making it suitable for retail packaging or further processing into paste.

To run this machine at its rated capacity, you will likely need to ensure your facility has:

1. Air Compressor: This machine requires a consistent supply of compressed air. For a 100 kg/hr model, you usually need a 10 HP to 15 HP compressor (verify the CFM requirements with the manufacturer).

2. Power Supply: The heater alone is 1500W (1.5kW), plus the blower. A standard single-phase 240V connection is usually sufficient, but check if the air compressor requires 3-phase power.

3. Pre-Processing: For the best results, garlic should be broken into individual cloves (bulbs broken) before being fed into this machine.

Additional Information:

• Production Capacity: 100 to 1000 kg/hr
• Delivery Time: 3 to 4 weeks