搅拌机3d模型

Four key herbal ingredients are separately ground in a grinder: • Kali Mirch (Black Pepper) • Tomar • Pippali • Sunthi (Dry Ginger) • The ground herbs are transferred to a boiling unit for extraction. • Water is added, and the mixture is heated to extract the active herbal components. • The extracted mixture is then transferred to herbal tanks. • The temperature of the mixture is maintained at approximately 45°C. • Preservatives are added to ensure product stability and shelf life. • The mixture is processed in autoclave machines for sterilizations. • The sterilized herbal extract is finally transferred to the gel kettle for further formulation.