Product
Raw material, finished form, dimensions, texture and food-contact needs.
Solutions by food
Choose the food you want to process.
Start with the finished food and raw material. Each application page shows a typical process, key project questions and related equipment.
Application library
Find the closest food application.
These pages are starting points. Final configuration depends on samples, output, utilities, layout, automation and local requirements.
Potato snacks
Potato Chips Processing
Start with potato condition, target slice, finished texture and required output before selecting preparation, frying and packing modules.
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Frozen potato
French Fries Processing
Configure washing, cutting, blanching, par-frying and freezing around the intended fry size and cold-chain target.
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Vegetables and fruit
Fresh Produce Preparation
Match washing, trimming, cutting and surface-water removal to the material, sanitation target and required finished state.
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Fried foods
Fried Food Processing
Select batch or continuous frying by product behaviour, frying time, oil management, output and downstream seasoning or packing.
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Dried fruit, vegetables and ingredients
Dried Food Processing
Drying-line selection starts with initial moisture, final moisture, material thickness, heat source and production rhythm.
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Nuts, seeds and spices
Nut and Seed Roasting
Configure impurity removal, roasting, cooling and seasoning around material density, roast profile, heating method and pack format.
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Frozen and IQF foods
Frozen Food Processing
Freezing equipment depends on product size, input temperature, target core temperature, refrigeration support and cold-chain handling.
Review this applicationBefore configuration
Four inputs make the first recommendation useful.
Share confirmed information where available and mark anything not yet decided. Technical personnel still need to review the final scope.
Output
Required kg/h or tons/day, shifts, operating rhythm and automation target.
Factory
Layout, electricity, heating, water, refrigeration and installation conditions.
Project plan
Purchase schedule, budget range, destination and service expectation.
Application selection
Use the application pages as a starting point, not a fixed quote.
Food projects with the same product name can still require different equipment. Raw material condition, finished product target, packing method and factory utilities change the route, the automation level and the acceptance basis.
Compare by process route
Review whether the product needs washing, peeling, cutting, blanching, frying, drying, freezing, seasoning, inspection or packing. The route decides which machine modules should be discussed first.
Match the real material
Send photos, size range, moisture level, maturity, impurity level or sample details when available. These details affect cutter selection, fryer residence time, drying time, freezing method and packing speed.
Check the site early
Voltage, heating source, water, drainage, ventilation, refrigeration, doorway size and floor plan should be reviewed before a line layout is treated as practical.
Move to RFQ only when ready
After the closest application is selected, prepare the product, capacity, utility and scope information on the request page so the first response can focus on a realistic configuration.
Not sure where to start?