How to size a line, what actually drives the cost, why a roast curve matters, and what changes when the machine ships to Germany instead of Texas. Written by the people who build the machines — no fluff, no sales pitch.
The grinder gets the attention, but peanut butter quality is decided upstream. How the roasting oven, blanching peeler and splitter should be configured before the mill.
Read Production LinesAlmonds are harder, drier and more valuable per kilo than peanuts. What that changes in the line layout, roller settings and grading decks.
Read Production LinesCashews are fragile, expensive and usually sold in many flavours. That combination argues for a rotary pan roaster rather than a continuous oven.
Read Production LinesRoasted chana, fried broad beans, coated green peas. A low-cost raw material with high retail margin, and the equipment is simpler than most people expect.
ReadWhat a 120 kg/h line actually consists of, what floor space and power it needs, and why starting here is usually smarter than starting big.
Read Capacity PlanningThe capacity where a continuous oven starts making sense. What goes into a 300 kg/h line, what it draws, and the layout decisions that matter.
Read Capacity PlanningAbove 300 kg/h there is a real design choice: run parallel lines or specify one larger machine. The trade-off is uptime versus capital.
Read Capacity PlanningAt a tonne an hour the fryer is no longer the main engineering problem. Oil handling, de-oiling and fume extraction are.
ReadNot a price list. A breakdown of which specification choices move the number, so you can tell a fair quotation from a padded one.
Read Cost & BudgetingWhy industrial nut roasters are gas-fired, what that means for your energy bill and your building, and when electric actually makes sense.
Read Cost & BudgetingBlanching equipment does not earn its keep by saving labour. It earns it through price uplift, yield and not having to treat wastewater.
Read Cost & BudgetingFreight, duty, unloading, foundations, electrical connection, spares and downtime. A checklist so your landed cost is not a surprise.
ReadTwo ways to take the red skin off a peanut. They produce different kernels, different costs and different regulatory obligations.
Read Process Know-HowRoast colour, flavour and shelf life come from a curve, not a setpoint. What the stages do and which mistakes show up in the finished product.
Read Process Know-HowNot 'continuous is better'. A comparison by product mix, batch size, changeover frequency and where you are in the business.
Read Process Know-HowThe four faults that show up on every coating line, what causes each one, and which knob to turn first.
ReadGrid specification, documentation, hygiene expectations and the organic segment. What a German buyer should settle before signing.
Read By MarketFrequency is the big one. Then allergen segregation, imperial drawings, and what changes when you are running domestic runner peanuts.
Read By MarketPoland runs a large contract-manufacturing and private-label food sector. That changes which machine specification actually matters.
Read By MarketRotterdam is one of Europe's main entry points for agricultural commodities. Processing near the port changes what you optimise for.
ReadSend us the snack you want to produce and your target kg/h. We return a machine list, floor layout and utilities schedule.
Send a product photo or sample and your target output per hour. You get a machine list, layout sketch and budget price.
