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Modern Production Solutions for Shrimp Roe Sauce and Steak Sauce Filling Machines
In the modern food industry, the application of automated filling technology has enhanced production efficiency and product quality. Whether it is the uniquely flavored shrimp roe sauce or the widely popular steak sauce, precise and efficient filling equipment can significantly optimize the production process. This article will focus on the filling requirements of shrimp roe sauce and steak sauce, and deeply analyze the technical characteristics and industrial value of modern filling machines.

I. Industry Adaptability of Filling Equipment
Due to its viscous texture and the presence of fine particles, shrimp roe sauce has high requirements for the pumping system and filling accuracy of the filling machine. Specialized filling machines use high-viscosity plunger pumps or screw pumps, combined with a low-speed stirring device to prevent sedimentation, ensuring that the particles in each bottle of sauce are evenly distributed. Steak sauce, on the other hand, has strong fluidity, and volumetric or gravity filling valves are usually selected. With the control of the Programmable Logic Controller (PLC), a filling accuracy of ±1% can be achieved. Both types of products need to be equipped with a nitrogen protection system to replace the oxygen in the bottle during filling, thus extending the shelf life.

II. Key Points of Core Technological Innovations
1. Material Safety: The filling head and the material cylinder are made of 316L stainless steel, which complies with the FDA food contact standards. It is corrosion-resistant and easy to clean. The equipment for shrimp roe sauce is additionally equipped with a wear-resistant ceramic valve core to deal with the friction of particles.
2. Intelligent Control System: The 10-inch touch screen integrates the formula memory function, which can store 50 groups of parameters and quickly switch between different bottle shapes and specifications. The dynamic weighing module provides real-time feedback and adjustment to solve the filling deviation caused by the fluctuation of the sauce density.
3. Flexible Design: The modular conveyor belt supports the switching of various bottle shapes with a volume of 60-250ml, and it only takes 15 minutes to replace the mold. The production line for steak sauce can be optionally equipped with a capping or pressing device, which is suitable for both glass bottles and PET materials.

Prototype Display of the Fully Automatic Sauce Filling Machine: 

III. Analysis of Production Benefits
Taking a standard production line with an output of 2,000 bottles per hour as an example:
Traditional manual filling requires 8 operators, and the daily loss rate is about 3%; the automated equipment only requires 2 people for inspection and patrol, and the loss can be controlled within 0.5%. Calculated based on an annual production of 5 million bottles, the raw material cost can be saved by 180,000 yuan. The filling speed is increased to 120 bottles per minute, and through the visual inspection system, products with poor sealing are automatically removed, so that the qualified rate reaches 99.7%.

IV. Key Points of Maintenance and Upgrading
Matters that need attention during regular maintenance:
- Use 80°C hot water to circulate and clean the pipeline after daily production.
- Check the wear condition of the O-ring every month.
- Calibrate the flow sensor every quarter.

The equipment has a reserved IoT interface, which can be connected to the MES system to realize the cloud management of production data. The new generation of models has introduced AI algorithms, which can predict the filling parameters through historical data, further reducing energy consumption.
Sample Display of the Fully Automatic Sauce Filling Machine: 

Conclusion:
From the delicate texture of shrimp roe sauce to the stable flow rate of steak sauce, filling machines solve the core pain points in sauce production through technological innovation. With the development of the Food Industry 4.0, intelligent filling equipment will continuously create a differential competitive advantage for condiment enterprises, helping brands gain the upper hand in the fierce market competition.