SOLUTIONS & SERVICES
From IQF fast-frozen, boiled and cooked equipment to the cooling source, cleaning and control system, the proper configuration of the equipment is evaluated according to food characteristics, volume and field conditions.
Refrigeration equipment. Heat processing equipment. Production line.
01 / FREEZING SYSTEMS
It contains a spiral and a tunnel-type IQF fast-frozen equipment, as well as cold-source packages such as chillers.
SPIRAL IQF
The food is transported via the cold zone, which evaluates the configuration of the tower or the twin towers in terms of the time of freezing, the amount of processing and the space in the plant.
Get to know the equipment.
TUNNEL IQF
The food chain passes through the cold zone, along with a continuous process of feeding, freezing and producing.
Get to know the equipment.
REFRIGERATION
As a cold-source device for the refrigeration system, the configuration is based on cold-freezing negatives, transport conditions and on-site space assessment.
Get to know the equipment.02 / HEAT PROCSING
An assessment of the treatment of evaporated or ready-to-deficit equipment is based on the needs of food processing.
Maturation
Thermal treatment equipment is well prepared or cold, depending on the food characteristics, temperature and processing time.
Get to know the equipment.
TUNNEL STEAMER
It's a continuous process of evaporation, with input and back-up requirements.
Get to know the equipment.03 / INTEGRATION
To address the needs of the equipment for cleaning and control, and to match the relevant system configuration and operating processes.
CIP CLEANING
For the purpose of this project, a clean-up area is assigned to the equipment, along with the cleaning of pipes, nozzles and associated control arrangements.
Get to know the equipment.
PLC CONTROL
Plan the control program and the human interface in order of operation and connection requirements of the equipment.
Get to know the equipment.LINE PLANING
From single-machine equipment to product line configuration, step by step to determine the direction according to actual needs.
01
On the other hand, there is a need to understand the type of food, the target, the estimated production and the conditions on the ground.
02
It is a good way to evaluate the form of equipment, available space, and input and production lines.
03
Arrange for delivery, cold source, cleaning and control systems as required.
04
The project was designed, tested and delivered.
Is there a product or a capacity requirement? We can start with existing conditions.
Query line planningSTART A CONVERSATION
The project will provide current products, production needs and on-site conditions, as well as the right direction to discuss with the top.
