• Intelligent differential-pressure puffing
• Residual oil < 2 %
• Capacity 200 – 800 kg/h
• Vacuum emulsification kettle
• Continuous tubular pasteuriser
• CIP & SIP ready
• Continuous starch gelatinisation
• Aseptic rotary filler
• Shelf life up to 18 months
• Enzyme inactivation step
• 135 °C UHT, 4 s
• ESL / aseptic packaging options
• Automated dosing & grinding
• Inline flavour spraying
• Moisture control ± 1 %
• Non-destroy husker
• 95 °C blanch & chill
• MAP or vacuum skin pack
• Differential-pressure fryer
• Continuous seasoning drum
• Oil filtering & recovery
• 50+ modular machines
• Stainless 304/316L
• Integrates with any existing line
From Idea to Running Line in 6 Streamlined Steps
We clarify your product goals, raw materials, capacity targets and local regulations in a 60-minute video call. Samples and NDAs are arranged the same day.
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CNC laser cutting, robotic welding and in-process QA keep tolerances within ±0.02 mm. You may witness FAT (Factory Acceptance Test) online or on-site.
Machines are seaworthy-crated, CE/UL documents prepared and real-time tracking shared. We handle customs and insurance so you receive “plug-and-play” crates.
Our engineers arrive with the shipment or within 72 h, assemble, align and run test batches. Operators are trained and an Acceptance Certificate is signed.
24/7 remote PLC diagnostics, guaranteed spare-parts stock, yearly health-checks and recipe upgrades keep your line running above 98 % uptime for decades.
• 12,000 bph UHT-ESL line commissioned in 90 days
• Enzyme inactivation + 137 °C/4 s UHT ensures texture uniformity > 98 %
• Steam consumption cut 15 %, OEE ≥ 94 %, rejects < 0.5 %
• Vacuum emulsification + continuous pasteurisation doubled output to 25 t/day
• Auto-CIP slashed change-over from 4 h to 45 min
• Flavour variance CV < 3 %; labour saved: 2 operators/year
• Tumbler marination, controlled braising & 121 °C retort sterilisation
• Vacuum skin-pack rejects < 1 %; shelf life extended to 12 months
• Cold-chain returns cut by 18 % annually
