Peanut Butter Production Line: Roasting & Blanching Front End

Peanut Butter Line — the Roasting and Blanching Front End — Ultipower Tech nut processing equipment

Why the front end decides the product

A colloid mill grinds whatever you feed it. It cannot fix an uneven roast, and it cannot remove skin fragments. Two batches that came off the same mill can look and taste completely different because one was roasted 8 °C hotter in the middle of the bed.

Skin is the other half of the problem. Red skin left in the paste shows up as dark specks, adds bitterness, and raises the peroxide value over time because the skin carries more of the enzymes that drive rancidity. Buyers of light-coloured, sweet-profile butter will reject product on appearance alone.

Roast evenness controls colour consistency between batches
Roast depth controls flavour — light for spreads, dark for industrial paste
Skin removal rate controls colour, bitterness and shelf life
Splitting into half kernels lets you pull out the germ, which is the most bitter part

The machine sequence that works

For a butter line the sequence is roast first, then blanch. Roasting dries and loosens the skin, which is what makes dry blanching possible without water.

Multi-function continuous roasting oven DGKX-C

Step	Machine	What it decides
1. Roast	Continuous roasting oven DGKX-C	Colour, flavour depth, moisture for the peeler
2. Cool	Cooling zone (integrated in DGKX-C)	Skin must be brittle before rubbing
3. Blanch	Dry blanching peeler	Skin removal rate, breakage rate
4. Split / degerm	Splitting and grading machine	Bitterness control, half-kernel yield
5. Grind	Colloid mill (not supplied by us)	Particle size, texture

The detail most people get wrong: moisture window

Dry blanching only works inside a narrow moisture window. Too wet and the skin stays elastic and stretches instead of cracking; too dry and the kernel itself becomes brittle and breakage rises.

This is why the DGKX-C runs a low-temperature drying stage before the high-temperature roasting stage — the same machine handles both, and the burner setting is what moves the kernel into the window. If you buy a roaster that can only do one temperature profile, you end up compensating in the peeler and losing yield.

Peanut red-skin peeling machine — dry blanching

What we need from you to configure it

Target output in kg/h of finished paste, not of raw peanut
Whether you want light spread-grade butter or dark industrial paste
Whether the market accepts skin specks (some ethnic markets prefer them)
Your gas supply — natural gas, LPG or nothing (the oven is gas-fired on the roast chamber)
Grid voltage and frequency at the destination

Questions we get asked about this

Do you supply the colloid mill and the filling machine?

No. We build the front end — roasting, cooling, blanching, splitting and grading. Mills and fillers are a different equipment family and you will get a better machine from a specialist. We will tell you what the paste specification coming off our end of the line looks like so the mill supplier can size correctly.

Can I blanch without roasting first?

Not with a dry blanching peeler. Dry blanching depends on the skin being brittle, and that only happens after a controlled drying or roasting stage. Wet blanching with hot water or steam is a different process that needs a drying step afterwards and produces wastewater.

How much breakage should I expect through the peeler?

It depends far more on kernel moisture and roller gap than on the machine. Getting the roast curve right is what keeps breakage low. During commissioning we tune roller gap and airflow on your actual raw material rather than on a generic setting.

Peanut Butter Line — the Roasting and Blanching Front End