Nut Butter machine

You can schedule a time to test the machine at our company in Taiwan.

Nuts

Peanuts, sesame, pecan, walnut, almond, pistachio, pine nuts, cashew,

macadamia, hazelnuts, pumpkin seed, mixed nuts, south almond, brazil nuts, cocoa beans

Vegs

Corn kernels, sweet potatoes, taro, onions, pumpkins, white radishes, carrots, potatoes

Beans

Soy beans, red beans, mung beans, black soy beans, pinto beans, coix seeds

Berries

Cranberries, raspberries, strawberries, mulberries, blueberries, mixed berries, black currant

Others

Raisins, dried cranberries, dried apricots, pitaya, lemon, black fungus, green sauce, shio koji, garlic, raw chili, coffee beans, tea

 

Note:
This equipment is not suitable for grinding high-fiber ingredients.
If you have other materials you would like to test, please contact us.

Remarks: 

  1. Raw nuts must be roasted before grinding into paste.

2.Vegetables, root crops, and beans must be steamed and contain moisture before grinding into puree, or use a colloid mill.

3.For coffee beans and tea leaves, we recommend using FG-70, FG-80, or other grinders..

Voltage: 100–110V / 50–60Hz
      220–240V / 50–60Hz

FG-40: 13 kg
FG-50: 32 kg
FG-55: 30 kg
FG-60: 34 kg
FG-62: 36 kg
FG-70: 33 kg
FG-80: 115 kg

2 to 12 hours.

Safety switch (black button): In the event of motor overheating or material jamming, the safety switch will activate and cut off power to protect the machine.

FG-40
Peanut butter: approx. 7–10 kg/hour
Sesame paste: approx. 2.5–4 kg/hour

FG-50 ~ FG-62
Peanut butter: approx. 70–100 kg/hour
Sesame paste: approx. 25–40 kg/hour

Note: The above values are approximate. Production output may vary depending on roasting temperature and time used by each factory.

304: Contains 18% chromium and 8% nickel (food-grade)

316: Contains 18% chromium, 10% nickel, and 2.5% molybdenum (food-grade, medical-grade)

The key difference is the addition of molybdenum in 316, which provides better resistance to acids, alkalis, and corrosion—especially in environments with acidic, alkaline, or chloride exposure—making it superior to 304 stainless steel.

FG-40: 300 grams
FG-55: 1–2 kg
FG-50, FG-60, FG-62, FG-70: 3 kg
FG-80: 18 kg

Coarse grinding: FG-70 (with 1–2 mm spacer) or dry grinder
Fine grinding: Dry grinder

Coarse grinding: FG-70 (with 1–2 mm spacer) or disk mill grinder
Fine grinding: Disk mill grinder

Fine grinding: FG-60 is recommended. For cocoa nibs with low oil content, use a 1.0–2.0 mm spacer.
Refining: Use a chocolate refiner.