Process Technologies
Every stage a food processing line can pass through — washing, cooking, frying, freezing, drying, pasteurization, retort sterilization and packaging. A filled dot means we have real equipment evidence today; an open dot means the category isn't covered by our local documentation yet. We don't fill gaps with generic industry knowledge.
Bubble cleaning, turnover-basket washing and a leaf/root vegetable processing line documented; individual cutting/peeling machines not yet.
Partially documented
Blanching/steaming line confirmed at catalog level.
Manufacturing partner confirmed, machines not yet documented
A real vacuum frying line is documented for fruit/vegetable chips and French fries; continuous (non-vacuum) frying not yet.
Partially documented
No IQF tunnel freezer documented — distinct from poultry pre-chilling.
Not yet covered locally
No hot-air/tray dryer documented — kept separate from freeze drying and VPT puffing.
Not yet covered locally
No standalone pasteurizer documented — not the same as retort sterilization.
Not yet covered locally
Our strongest-evidence category — spray, immersion, steam and rotary retort systems.
Documented with real equipment
Ten frame sizes documented, FD-2.5 to FD-240.
Documented with real equipment
Confirmed process and construction; capacity table not yet on file.
Partially documented
Five real packaging machines documented — stretch-film, multifunctional, rolling, external and MAP vacuum packaging.
Documented with real equipment
Manufacturing partner confirmed; individual machines not yet documented.
Manufacturing partner confirmed, machines not yet documented
Real corn roller-cleaning and steaming equipment documented; full line not independently spec-verified.
Partially documented
Receiving through chilling documented; cutting, grading and paw/fat processing not yet covered.
Partially documented
Poultry conveyors documented; general material handling not yet covered.
Partially documented
Freeze Drying & VPT Puffing
Two distinct dehydration technologies, kept strictly separate — each produces a different texture and requires a different process.
Vacuum Freeze Drying
Preserves color, aroma and nutritional content by freezing the product, then removing moisture via sublimation under vacuum — a slower, gentler process than hot-air drying or VPT puffing.
VPT Puffing
Variable Temperature / Pressure-Difference Puffing — a rapid pressure-differential process that produces a light, crisp texture. Distinct from vacuum frying, freeze-drying and hot-air drying; not to be confused with any of them.
Not the same machine
A quick reference to avoid the naming traps common in this category.