Works for many produce types: washing, cutting, pulping, juicing, drying, and more. We recommend the right structure based on hardness, fiber, and moisture.
Use daily output, shift hours, and peak material supply. Keep 10–20% extra capacity to avoid bottlenecks during busy seasons.
Food-contact parts are typically food-grade stainless steel (e.g., 304) with smooth finishing for easy cleaning. Seals and conveyors can be selected for wear/corrosion needs.
Typical line: washing → grading → cutting/crushing → juicing/pulping → filtering → pasteurizing → filling → packaging. We can design a full line by your recipe.
Yes. Customize voltage, footprint, infeed/outfeed, screen size, blades/tools, automation linking, and safety guarding to fit your site and process.
Match motor power to capacity, use VFD speed control, improve insulation/heat efficiency, reduce idle running, and maintain bearings/drives regularly for stable performance.
Choose quick-release designs or CIP ports. Remove residues first, pre-rinse with warm water, circulate food-safe detergent, then rinse thoroughly and air-dry.
Fibrous or seeded materials may clog. Pre-crushing, correct screens, screw feeding, backflushing, or wider channels can greatly reduce blockage risk.
