SOLUTIONS & SERVICES
Let the equipment choose and return to real production needs.
Food types, processing conditions, target production and space can influence the direction of discussions about equipment and processes. The following items serve as a preliminary understanding; actual rules and configurations still need to be assessed further according to your needs.
Provide demand dataSERVICE APPROACH
It's not just about providing the equipment, it's about helping with the process.
Prior needs discussion
In addition to this, there is a need to learn about food, how to treat it, what to do, what to do, what to do, what to do, what to do.
On-site/figure assessment
Collapse the location of the device, its operating lines and the items that need to be verified, depending on the condition or image of the site.
Equipment and Configuration Plans
The cold section is being discussed with the previous and later stages to form a communicable direction.
製作施工與交機
依確認範圍進行製作、現場作業與交機說明。
使用與維護討論
針對操作、維護或設備狀況，協助收斂後續資訊。
EQUIPMENT
Main equipment and planning direction
網站列出的是主要服務方向；實際選型、設備規格與配置方式，仍須回到產品、產能與現場條件確認。
01 / CONTINUOUS COOKER
Tunnel Steamer
It's a food program that needs to be processed continuously. Heat conditions, processing time, mode of delivery, and back-to-back link should be further identified according to product characteristics and existing product lines.
建議提供：食材類型與尺寸、預計處理條件、目標產能、前後段設備與現場圖面。
02 / SINGLE TOWER IQF
Single Tower IQF
在有限空間內安排冷凍路徑的方案之一。冷凍時間、輸送方式、產品堆積狀況與清潔維護需求，都會影響後續配置。
The proposal provides: food type, feed temperature, production energy target, available spatial sizes and kinetics.
03 / DOUBLE TOWER IQF
Double Tower IQF
A multi-layered freeze program based on volume and line demand. The physical form of the tower, the delivery path and the spatial configuration need to be confirmed with food conditions and the full-line rhythm.
The proposal provides: product size, target volume, time required to freeze, field level and height.
BEFORE WE START
Before we start planning, prepare this information.
01
食材與產品狀態
Raw material/output type, size, packaging and pre-treatment.
02
產能與節奏
Targets, classes, feed methods, and speed ahead.
03
現場條件
The site is flat, available heights, operating lines, available equipment and public utilities.
PROJECT FLOW
從需求到交機，每一步都有可對照的方向
需求整理
先確認產品、產能與使用情境。
現場評估
掌握空間、動線與既有條件。
配置討論
整理設備與流程的可行方向。
Production and construction
依確認內容安排製作與現場作業。
交機支持
說明操作重點，協助銜接日常使用。
FAQ
FAQ
We don't have a complete picture yet. Can we ask first?
Yes. Other data can be added to subsequent discussions.
Are there fixed models for the equipment?
The website lists the devices as the main service directions. The actual equipment and configuration will be discussed according to food, capacity, space and the front and back stages.
START A CONVERSATION
先提供需求資料，讓後續討論更聚焦
提供食品類型、目標產能、既有流程或現場圖面，碩頂將協助整理合適的討論方向。
