Usually the production of shortening does not require the participation of the aqueous phase. Therefore, the equipments for producing margarine can produce shortening after a certain configuration, but equipment specialized in producing shortening cannot produce margarine through configuration adjustment.

Brief Introduction:

The shortening production line is little simpler than the margarine production line because shortening production does not contain an aqueous phase and pasteurizing. Our company shortening production line is suitable for customers who need high quality shortening. Because our chilling unit (A unit) is designed by senior engineers from Unilever, Canada. It has a higher heat conversion rate than other similar products. In the case of the same process and recipe, the heat conversion rate of A unit is an key factor in determining whether the production line can produce high-quality fat products or not. The output of one A unit（Scraper surface heat exchanger )can reach at least 1.3 TPH capacity. The higher heat conversion rate also means a reduction of manufacturing costs. In addition, the application of international brand for key components and parts highly reduced the investment of the maintenance.