The core equipment such as concentration tanks and storage tanks are made of food grade 304/316L stainless steel, with a mirror polished surface (Ra ≤ 0.8 μ m), no hygiene dead corners, easy cleaning and disinfection, and no material residue and pollution;
The sealing element is made of food grade silicone, which complies with FDA/GB 4806 food safety standards to ensure the safety of food contact.
The equipment production follows the GB/T19001 quality management system, and undergoes pressure resistance, airtightness, and hygiene testing before leaving the factory. Material testing reports and hygiene certificates are provided;
The design of the plan conforms to the requirements of the HACCP system for food production, assisting enterprises in obtaining SC food production license certification..
Low temperature (40-80 ℃) concentration preserves the activity of thermosensitive ingredients such as fruit juice and fruit and vegetable extracts, increasing concentration efficiency by 20%.
Equipped with a breathing valve, dust cover, and liquid level gauge, it can achieve sealed storage of raw materials/finished products to prevent oxidation and pollution; Support customized storage at room temperature/low temperature.
Automatic spray cleaning, suitable for the inner walls and pipelines of concentration tanks and storage tanks, to meet the high-frequency cleaning needs of food production; Sanitary grade pipeline valves: quick installation interface design to reduce the risk of bacterial growth.
Customize a complete solution of "vacuum concentration tank+sterile storage tank", which preserves fruit aroma and nutritional components during the concentration process, prevents juice oxidation and stratification during storage, and is suitable for large-scale production of fruit and vegetable juices such as apple juice and mango juice.
Provide a "dual effect concentrator+insulated storage tank" solution to concentrate sauce to the target viscosity, store it under insulation to avoid clumping, and adapt to the production of products such as tomato sauce, bean paste, soy sauce, etc.
Customize low-temperature concentration equipment and sterile storage systems for probiotics, plant extracts, and other products to ensure that functional ingredients are not lost and meet the hygiene requirements of health product production.
Equip food industry technical consultants to provide food safety compliance advice for equipment selection and workshop layout, and avoid production risks for enterprises.
Requirement communication (clarifying food categories, production capacity, and hygiene requirements) → scheme design → equipment production → factory inspection → on-site installation and debugging → operation training, ensuring the adaptability of the scheme throughout the process.
Equipment warranty for 1 year, lifetime maintenance and repair provided;
Establish a food safety emergency response channel to resolve equipment cleaning, sealing, and other malfunctions that affect food safety within 48 hours.
