Applications

Suitable for frozen dumplings, buns, French fries, chicken nuggets, fish fillets, meatballs, spring rolls, pizza and other prepared foods. These products typically require rapid freezing, cooking, frying, sterilization and continuous processing to extend shelf life while maintaining taste, appearance and product quality

Designed for leafy vegetables, root vegetables, fruits, berries and mushrooms, covering processing steps such as washing, peeling, cutting, blanching, sterilization and freezing. These solutions help improve processing efficiency while maintaining color, texture and nutritional quality.

Suitable for pork, beef, lamb, chicken, duck, sausages, meatballs, steaks and other cooked meat products. Processing typically involves cooking, braising, frying, sterilization and freezing, with high requirements for temperature control, batch consistency and food safety.

Suitable for fish, shrimp, shellfish, crab and other prepared seafood products. Rapid freezing helps products pass quickly through the ice crystal formation stage, reducing tissue damage and moisture loss, while cooking, frying and sterilization can be integrated into continuous processing lines.

Suitable for potato chips, French fries, puffed snacks, nuts, rice snacks, fried dough products and other fried foods. Key processing requirements include stable oil temperature, precise frying time, uniform coloring, oil filtration, de-oiling and continuous production efficiency.

Suitable for frozen dough, pastries, fried dough products, instant noodle blocks and other flour-based foods. Depending on the product, processing may include forming, cooking, frying, cooling and freezing to improve production consistency and efficiency.

Suitable for milk, yogurt, dairy beverages, fruit juice, tea drinks, plant-based beverages, coffee and nutritional drinks. Main processing steps include mixing, heating, pasteurization, UHT sterilization and continuous processing to control microorganisms and improve shelf-life stability.

Suitable for sauces, compound seasonings, soy sauce bases, vinegar, broth, syrup and various braised or cooked foods. Processing commonly involves heating, mixing, cooking, braising and sterilization to achieve consistent flavor and stable batch quality.

Suitable for central kitchens, restaurant chains, catering operations and ready-meal manufacturers. Standardized cooking, braising, frying, sterilization and freezing processes help transform traditional manual preparation into stable, continuous and repeatable industrial production.