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Other Food Products

A Continuous chips line includes:

  • Online Peeler
  • Destoner
  • Slices Blancher
  • Fries and Spice Sprinkler
  • Filler
  • FFS Sealer
Flow Chart of Manufacturing Process

Receive raw Potato. There should be 6 to 8 potatoes per Kg. The potatoes should be fresh.

Send potatoes into production line. Control the feeding speed and the quality, of potato. Washing Machine, De-stoning, Rough Washing, Wash away the dust and solid particles on the potatoes

Peeling Machine, Peeling, Peel the skin of the potato.

Inspection Conveyor, Check the quality, of peeled potato in the inspection conveyor by workers.

Slicing Machine, Slicing, Adjust the sliced thickness of Auto Continuous Slice 1 to 1.5 mm

Washing of surface Starch, Wash potato chips by warrn water to prevent dark fried potato chip.

Water Draining Conveyor, Draining the water in the potato chips in order to promote the frying quality.

Conveyor Fryer, Fry potato chips by Autornatic Conveyor Fryer. The fried potato chips are 0.3 to 0.45 mm thick.

Oil draining and Cooling, by conveyor

Flavorings by drum.

Ground Nut Roaster(100kgs/hr)

The production is batch type with skin remover, roaster and sprinker

The production of high quality fruit juices is a complex process and we are able to offer the following key equipment and skills in this industry

These equipment options ensure that the most effective, cost-efficient solution is selected:

  • Heat evaporation options
  • Tubular evaporator

Raw Materials :
The main ingredients of ketchup are tomatoes, sweeteners,vinegar,salt,spices,flavorings,onion,and/or garlic.
The types of sweetener used are usually granulated cane sugar or beet sugar. Other sweeteners include dextrose or liquid sugar in the form of corn or glucose syrup. The white vinegar, commonly 100-grain distilled, helps to preserve the ketchup. The spices commonly used to enhance the flavor of the tomatoes are allspice, cassia,cinnamon,cayenne,cloves,pepper, ginger,mustard,and paprika.


The obtained tomato ketchup is then filtered using tubular filter and is then filled into pouch/bottle through the process of hot filling.

Each process line is specially selected to suit the individual product characteristics and requirements of each customer.
Examples of such equipment offered include:

1. Continuous liquid fermentation
  • For fermented dough products such as crackers and snacks
2. Mixing Systems
3. Dough Forming
  • Sheet forming and cutting
  • Soft dough rotary moulding
  • Wire-cutting for very soft dough
  • Dualtex extrusion for fruit-filled bars
4. Banking
  • Direct gas fired ovens
  • Indirect convection ovens
  • Cyclotherm indirect ovens
  • Electric ovens
  • Hybrid configurations
  • Microwave-assisted baking
5. Sandwiching
  • High-speed multi-lane creamer
  • Pile Pack stacking creamer
  • Co-deposit stencil
  • Full width creamer
  • Cream hopper
  • Count feeder/tray loader
6. Chocolate coating
  • Temperers
  • Enrobers
  • Coolers
7. Electronic conferencing
8. Forming roll design
9. Engineering support

There are a number of proven process solutions which cover many of the requirements of the modern jam producer:

  • Particulate jam products requiring evaporation
  • Particulate jam products not requiring evaporation
  • Non-particulate jam products

However, there are many variations on these basic processes and specialized systems can be designed to meet individual requirements.

The Basic Jam manufacturing process includes:

  • Steam Jacketed kettle with stirrer
  • Sterilizer
  • Exhaust Box
  • Steamer
  • Reformer/Plunger
  • F/V Handling Equipments