Browse visible machines for washing, juice extraction, pulping, blending, thermal treatment, filling and cleaning. Connect them to the finished food you need.
Equipment-reference presentation imageThree practical entry points connect unit operations to specific machine references. Raw-material condition determines the preparation; product and package determine the downstream process.
A juice route starts with defined raw material and ends with a product, package and storage condition that have been validated together. Pressing is suitable only after feed preparation and a representative extraction trial.
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A puree route emphasizes controlled softening, screen selection and viscous transfer. It can use different preparation and thermal equipment from a thin juice line.
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A soup or sauce system may start with prepared puree or purchased base. The actual supply depends on recipe, particles, batch size, cooking duty and package.
View detailsExplore what each machine does, the mechanism you can inspect, how it connects and what still depends on your product.
Remove surface soil with rotating brushes and spray water before extraction or pulping.
View detailsSeparate liquid from suitably prepared vegetable mash through moving filter belts.
View detailsProduce a controlled puree and separate coarse fibre through staged screening.
View detailsBlend soup bases and sauces or buffer juice and puree between process steps.
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Connect controlled heating, holding, cooling and diversion to a verified product process.
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Prepare, circulate and recover cleaning media for closed vessels and pipe circuits.
View detailsMachine references include brush washing, two-stage pulping, belt pressing, tanks, a thermal skid and CIP hardware. A configured line also needs transfer heights, pumps, drainage, utilities, controls and a documented division of supply.
Review equipment and delivery scopeA product name and short message are enough to begin. Capacity, ingredient analysis and package details can follow.