FOOD FREEZING ENGINEING
In the case of food products and production lines, it is not possible to use food.Suitable refrigeration work
From the design options, process integration and post-transmitting support, the roof helps food factories to establish a stable and sustainable cold-freezing process.
From food, process, space to routine, every step can be discussed.
WHY SDM
It's not just a machine.
A cooling line that works smoothly must also respond to food, production, space and daily operations. The top is demand-driven and puts the device back into the whole process.
01
Based on food characteristics
We are talking about the proper direction of cooling, depending on the type of food, the treatment conditions and the quality of the target.
02
Integration by line process
The first and second steps, and the delivery and human operation, are included in the plan.
03
Configure by Space Condition
We'll discuss the feasibility of the configuration with the size of the site, the wiring and maintenance needs.
04
There's continued support after the exchange.
In the case of equipment, help clear up operational and maintenance needs.
FOOD APPLICATION
Let's start with the food and get the process closer to the production scene.
The size, amount of water, and pre-treatment of different foods vary from one product to another. The plan begins with an understanding of the product before there is a more appropriate design and process direction for the discussion.
SOLUTIONS
Devices and processes. Think together.
Tunnel Steamer
Suitable food production that requires continuous processing; actual heating conditions and pre- and post-pack configurations need to be assessed according to product needs.
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Single Tower IQF
One of the options to arrange a cold path within a limited space can be discussed further in terms of products and on-site conditions.
View service itemsDouble Tower IQF
A multi-layered freeze program, based on the volume and demand of the product line, is actually assessed as a whole.
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Let every decision be informed.
Demand collection
On the other hand, there is a need to understand the type of food, target production, established processes and physical constraints.
On-site/figure assessment
This post is part of our special coverage Global Development 2011.
Configure Plans and Proposals
This is the first time that we have been able to find a way to move the equipment, the action line and the front and back segment.
Price/signature
This post is part of our special coverage Global Development 2011.
Production and construction
The content is being produced, done on the ground and accompanied by progress.
Handover and Operations Accompaniment
Delivery is completed and the focus of the operation is clarified to assist in day-to-day use.
ONGOING SUPPORT
Let's clear this up.
When the condition of the equipment affects the rhythm of the production, it is important to understand the reality. The top team can help to discuss possible directions, depending on the use and information you provide.
INSIGHTS
It's a complicated, frozen issue.
Cold knowledge.
IQF, what's freezing? Refrigeration from product characteristics
It's not like I'm going to be able to think about it, but I think I'm going to be able to think about it.
Look at the technology.Program
How does the cold section connect to the front and back line?
From the point of view, it is possible to organize issues before planning, from the point of view, from the point of view, from the point of view, from the point of view.
Look at the technology.Device maintenance
What do you suggest we look at first?
This is how we organize daily logs and communications from an on-site perspective.
Look at the technology.START A CONVERSATION
From the start of your food and product line, we'll sort out the proper course of the refrigeration project.
It provides food types, target production, established processes or live images to make subsequent discussions more efficient.
