250kg/h Tissue Textured Protein Meat Making Machine Vegetarian Food Production Line Soy Protein Chunks

Technical specifications

Customization guide

Adjustable parameters include granule size (to suit different recipes) and texture density (for varied product applications). Users can also modify the extrusion temperature to optimize nutritional retention or adjust moisture content for specific dietary needs.

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Transform soybeans into protein-rich, meat-like chunks with precision. Ideal for creating vegetarian burgers, meat substitutes, or snack foods, this machine empowers businesses to meet rising demand for sustainable, plant-based alternatives.

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Supplier's note

1. Technical Breakthroughs:

   • Extrusion Technology: The Pro Model’s advanced extruder ensures 30% finer texture consistency than traditional models, ideal for premium meat alternatives.
   • Energy Efficiency: The Advanced Model’s optimized cooling system reduces energy consumption by 15%, cutting operational costs.
   • Durability: The Pro Model’s corrosion-resistant components last 3x longer in high-humidity environments, reducing downtime.

2. Version Selection Guide:

   • Base Model: Best for small-to-medium producers needing foundational capacity (e.g., local food manufacturers).
   • Advanced Model: Targets mid-scale operations requiring automation (e.g., regional distributors).
   • Pro Model: Ideal for large-scale industrial users prioritizing high output and longevity (e.g., global food conglomerates).

With the Pro Model’s tripled lifespan, you can minimize maintenance costs while maintaining 24/7 production. For example, its 325kg/h capacity outperforms industry benchmarks by 30%, enabling rapid scaling to meet surging demand for plant-based proteins. Pair this with its fine-texture capability to create premium products that rival traditional meat in texture and appeal.