Production Process

Phase 1: Preparation

Cleaned and fried peanuts. Garlic peeled and washed. Shrimp paste fried (without oil) and milled. Brown sugar milled. The chili was cut from the stem, washed and then cut into pieces. Lime leaves washed.

The chili was cut from the stem

The chili was cut from the stem

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Fried peanuts

Phase 2: Compounding

Peanuts that have been fried, garlic, sugar, chilli, lime leaves, salt. Tamarind put in a container and then stir until evenly distributed.

Stage 3: Processing

Materials that have been stirred evenly in a container and then milled using a milling machine. Materials that have been milled and then stirred (pulverized) until evenly distributed.

Materials Peanut Sauce

Materials Peanut Sauce

Stage 4: Packaging

First of all cans are sterilized. Sambel pecel weighed and put into cans that have been sterilized.

Cans air vacuum (exchausing). Then lid closing. Further sterilization process is carried out at a temperature of 115-121 degrees Celsius.

The process of cooling with water media continued by drying process.

After the subsequent drying process, cans quarantined for 14 days, which aims to determine whether or not the canning process.

Production capacity : 12,000 cans / month
Canning process

Canning process

Canning process

Canning process

Canning process

Canning process

Canning process

Canning process

Cans quarantined

Cans quarantined

Ready to packaging

Ready to packaging

ukuran-kaleng

1 box content: 12 cans

1 box content : 12 cans

box-volume

Ready for sale

Ready for sale