TVP Textured Vegetable Protein Machine

✔ Multi-Texture Output – Produces chunks, flakes, or granules
✔ Nutrient Retention – Low-temperature drying preserves protein quality
✔ Automated Control – PLC system for consistent results
✔ Hygienic Design – Food-grade stainless steel construction
✔ Scalable Capacity – 100-5000kg/h production

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Description

Technical Parameters

Products Description

1.Textured Vegetable Protein (TVP) Machine – High-Protein Meat Alternative Production

The TVP Extrusion Machine is an advanced system designed to transform plant-based proteins (soy, pea, wheat) into fibrous, meat-like textures through high-temperature extrusion. Ideal for vegetarian/vegan food manufacturers, it creates versatile TVP products with adjustable chewiness and structure.

soyabean protein machine TVP Textured Vegetable Protein Machine

Technical Parameters

Name	Installed Power (KW)	Real Consumption (KW)	Output (kg/h)	Size(M)
FLD65-S	110	80	250-300	20x 2.0 x 3.0
FLD85-S	200	160	300-500	25x 2.0 x3.0
FLD75-S	220	155	400-600	30x 2.0 x 3.0

Products consists

The TVP production system consists of the following key components:

Raw Material Feeder – Precisely meters and delivers protein flour (soy/pea/wheat) into the system.

Pre-conditioning Chamber – Hydrates and pre-heats the mixture for optimal extrusion.

Twin-Screw Extruder – The core component that applies heat, pressure, and shear force to create fibrous textures (barrel zones: feeding, compression, melting).

Specialized Die Head – Shapes the extrudate into strands/chunks with meat-like fiber alignment.

Cutting Mechanism – Adjustable rotary knife cuts extruded product to specified lengths.

Multi-Stage Dryer – Reduces moisture to 8-10% through controlled temperature zones.

Cooling Conveyor – Stabilizes product temperature before packaging.

PLC Control Panel – Centralized interface for monitoring temperature, screw speed, and pressure.

TVP Textured Vegetable Protein Machine