02 · Dried Fruit & Nut Processing — Production line
Takes roasted nuts through cooling, peeling, grinding, mixing and filling to make peanut butter, almond butter and other nut spreads.
Short answer: A nut butter production line takes roasted nuts through cooling, skin removal, grinding, mixing and filling to make peanut butter, almond butter and other nut spreads. The fineness you want, how hot the paste gets during grinding and whether the line must keep allergens apart are what shape the configuration.
Grinding releases a lot of heat because of friction in a thick, oily paste. If the temperature climbs too far, the flavour can turn and the oil oxidises faster, so mills are normally fitted with cooling jackets and the feed rate is set to keep the outlet temperature in a safe range for your product.
| Form | Suits | Watch out for |
|---|---|---|
| Pure nut butter | Natural peanut or almond butter | Oil separation over shelf life |
| Blended spread | Sweetened, cocoa or stabilised spreads | Dosing accuracy and mixing time |
| Crunchy | Peanut butter with pieces | Even distribution of pieces during filling |
The line starts with a nut roaster and a nut skin peeling machine. Fine grinding often uses a colloid mill, mixing a jacketed cooking kettle or mixing tank, and the finished product goes to a liquid filling machine suited to viscous paste.
Pure nut butter
nuts only, perhaps with salt; the simplest line, where grinding fineness and temperature control decide quality.
Blended spread
adds sugar, oil, stabiliser or cocoa in a mixing tank; needs dosing and a homogenising step.
Crunchy with nut pieces
chopped nuts are dosed into the smooth base before filling.
Our engineers check these points with you, so the quotation fits your site rather than a catalogue default.
Oil separation depends on fineness, storage temperature and whether a stabiliser is used. Pure nut butters naturally separate over time; blended spreads usually include a stabiliser and are cooled in a controlled way after filling. We discuss this with your recipe.
One stage gives a coarser texture and costs less. Two stages, a coarse mill then a fine mill, give a smoother product with less heat build-up in each stage.
Technically yes, but it creates allergen cross-contact. Running both means a full cleaning procedure between products, or separate lines if you label one product free of a specific nut.
Tell us your raw material, finished product and target output. Our engineers reply with a matched configuration and quotation.
What to send with your inquiry
Email sales@hnfoda.com
Plan a peanut butter business: equipment by stage, how to size capacity on nut input, aflatoxin control, cost drivers and a quotation checklist.
Dried Fruit & Nut Processing
Investors and food companies starting or expanding dried fruit, fruit chip or dried fruit snack production.
Sized to fresh fruit input (kg/h or tonnes per day); dried output depends on moisture removed
Dried Fruit & Nut Processing
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Sized to whole date input (kg/h or tonnes per day)
Dried Fruit & Nut Processing
Snack nut producers making salted, spiced, honey-roasted or coated nuts.
Sized to roasted nut input (kg/h) plus the seasoning added
Dried Fruit & Nut Processing
Dried fruit, dehydrated vegetable, herb, spice and nut processors from small batches to continuous plants.
Sized to wet product loading (kg per batch or kg/h) and the moisture to remove
