Fermented Bean Curd Jar Mouth Cleaning Machine

Wanying is a professional manufacturer of filling and packaging automation systems for beverage, condiment, dairy, and fermented food industries. With a 3000 ㎡ production base, multiple patented technologies, and more than 1300 successful engineering projects, the company delivers Fermented bean curd jar mouth cleaning machine solutions and complete production line integration, helping food manufacturers achieve higher hygiene standards and stable automated production efficiency.

Hygienic Cleaning System for Fermented Food Packaging

1. High-Pressure Multi-Point Cleaning Structure

The machine uses multi-nozzle spraying technology to clean jar mouths thoroughly, removing oil residue, brine stains, and fermentation liquid residues to ensure packaging hygiene consistency.

2. Precision Positioning & Stable Handling

An automatic positioning system ensures each jar is accurately aligned before cleaning, reducing misalignment and avoiding liquid splash contamination during high-speed operation.

3. Food-Grade Safety Design

All contact and splash areas are made of SUS304 stainless steel, ensuring corrosion resistance and compliance with food safety requirements in fermented bean curd production environments.

Technical Parameters

The Fermented bean curd jar mouth cleaning machine can be integrated with filling, capping, and labeling systems to form a complete automated fermented food packaging line.

Fermented Bean Curd Jar Mouth Cleaning Principle & Spray Technology

Fermented bean curd jar mouths carry three types of residues that must be removed before filling: oil-based residue (from seasoning oil), brine stains (from high-salt liquid), and fermentation residue (protein/fiber deposits). Each requires a different cleaning approach:

Oil-based residue – requires high-pressure air blow-off or detergent-assisted spray to break surface tension

Brine stains – water/air combined spray dissolves and flushes salt crystals

Fermentation residue – mechanical spray pressure (0.5–0.7 MPa) to dislodge protein/fiber deposits

Cleaning Mechanism:

Multi-angle nozzle array – 8–12 nozzles arranged in a circular pattern around the jar mouth, covering 360° of the sealing surface

Sequential cleaning cycle – (1) pre-blow to remove loose debris, (2) main cleaning spray, (3) final blow-off to remove residual moisture

Spray pressure regulation – independent pressure control for each cleaning stage, optimized for different residue types

Optional drying station – heated air knife for rapid moisture removal before capping (prevents mold growth)

Nozzle Configuration & Cleaning Coverage

Coverage Verification:

Each machine undergoes dye spray testing before shipment to verify 100% coverage of the jar mouth sealing surface

Test report included with each delivery

Cleaning Method Selection Guide

Cleaning Effectiveness Verification

Visual inspection – no visible residue on jar mouth after cleaning

Towel wipe test – white cloth wiped across jar mouth shows no discoloration

Microbial swab test (optional) – ATP swab testing verifies cleanliness meets food safety standards

In-line inspection – optional vision system detects uncleaned jars and rejects them before filling

Application Scenarios & Industrial Value

Wanying Fermented bean curd jar mouth cleaning machine is widely used in:

· Fermented bean curd production factories

· Traditional condiment manufacturing plants

· Food-grade glass jar packaging lines

· OEM fermented food processing workshops

· Medium and large-scale food production enterprises

It is especially suitable for production environments requiring strict hygiene control before liquid filling or sealing processes.

Manufacturing Quality & Engineering Assurance

Wanying applies a production control system focused on reliability, traceability, and food-contact safety, ensuring each Fermented bean curd jar mouth cleaning machine performs consistently in real factory environments.

· Material traceability management: each stainless-steel batch is recorded and matched with production serial numbers to ensure consistent quality control.

· Precision assembly workflow: key modules are assembled using standardized fixtures to reduce deviation and improve long-term operational stability.

· Dynamic spray performance testing: each unit is tested under simulated production pressure to verify nozzle coverage and cleaning uniformity.

· Hygiene-focused structural optimization: machine design minimizes dead corners and liquid retention zones, improving sanitation efficiency in fermented food lines.

· Electrical safety verification: control cabinets and PLC systems undergo insulation and load testing before delivery.

Service Commitment

Warranty: 12 months on complete machine (excluding consumables)

Spare parts availability: 1-year guarantee for nozzles, seals, sensors, and PLC units

Standard consumables kit included: nozzle set (1 complete set), seal rings, sensor spare units, air filter elements

Technical support: Remote diagnosis within 2 hours

Frequently Asked Questions

Q1: What is the main function of Fermented bean curd jar mouth cleaning machine?

It is used to clean jar mouths before filling fermented bean curd or similar condiment products, ensuring hygiene and preventing contamination.

Q2: Can it handle different jar sizes?

Yes, it supports glass jars ranging from 50–150 mm with adjustable positioning guides.

Q3: Does the cleaning process use water or air?

It uses high-pressure air or optional water-air combined spraying depending on production requirements.

Q4: Is it suitable for fully automated production lines?

Yes, it can be integrated into complete filling, capping, and packaging systems for continuous production.

Q5: How is cleaning consistency ensured at high speed?

The multi-nozzle system combined with PLC control ensures uniform spray pressure and stable positioning for every jar.