Industrial Food Processing Solutions & Turnkey Machinery
Jiaxin Machinery designs and manufactures industrial processing lines and standalone machinery customized for commercial fruit, vegetable, and prepared food operations. Our systems cover raw material handling, washing, sorting, cutting, thermal processing, dehydration, and packaging integration, engineered around specific raw material characteristics like sugar content, moisture levels, and cellular structure to protect product integrity and maximize output yield.
Core Capabilities
Raw material handling, precision cutting, thermal treatment, multi-stage washing, dehydration, and PLC-controlled turnkey line integration.
Sanitation Engineering
Open-frame SUS304 stainless steel construction, tool-free detachable conveyors, and electropolished food-contact surfaces (Ra <= 0.4 um).
Control & Automation
Siemens or Allen-Bradley PLC architectures with HMI touchscreens for real-time tracking of flow rate, temperature, power draw, and OEE.
Utility Requirements
Standard installations utilize 3-phase industrial power (380V/480V, 50/60Hz), filtered compressed air (0.6 to 0.8 MPa), and continuous potable water supplies.
Project Delivery
Standard modular lines require 8 to 12 weeks; fully customized turnkey engineering projects range from 16 to 24 weeks.
Detailed Processing Line Solutions
Designed for leafy greens, root vegetables, and bulb crops destined for retail packaging or central kitchens.
Process Flow: De-coring/Peeling -> Precision Cutting -> Multi-Stage Bubble Washing -> Vortex Sterilization -> Air-Knife Dewatering -> Weighing & Packaging.
Cutting Precision: Adjustable thickness from 0.5 mm to 20 mm using German-engineered stainless steel blades to prevent cell bruising and oxidation.
Water Management: Integrated multi-stage filtration and recycling system reduces fresh water consumption by 40%.
Engineered for ready-to-cook (RTC) and ready-to-eat (RTE) meal components requiring rigorous thermal treatment and precise portioning.
Core Equipment: Continuous blanching tanks, steam-cooking tunnels, rapid cooling units, and vacuum tumbling marinators.
Temperature Control: PID-regulated heating zones maintain water temperature variance within +/-0.5 degrees C to prevent protein and vegetable over-cooking.
Turnkey configurations for vacuum-fried, low-temperature fried, and baked chip production (potato, banana, apple, root vegetables).
System Modules: Slicing -> Blanching -> Surface Starch Removal -> Continuous De-oiling -> Vacuum Frying/Dehydration -> Flavoring.
Thermal Performance: Low-temperature vacuum frying operates below 90 degrees C, retaining natural color, vitamins, and reducing acrylamide formation.
Oil Management: Continuous oil filtration extends frying oil lifespan by 50% via particulate removal down to 5 um.
Industrial drying solutions for onions, garlic, carrots, peppers, leafy herbs, premium ingredients, pet treats, and instant blocks.
Dehydration Methods: Multi-stage belt drying and continuous hot-air convection combined with vibratory fluid-bed dryers, featuring closed-loop heat recovery systems and moisture variance under +/-0.5%.
Freeze-Drying (FD) Stages: Pre-freezing tunnel (-40 degrees C) -> Primary Drying (sublimation under 10 Pa vacuum) -> Secondary Desorption Drying.
Condenser & Structure: Ice-condenser surface temperature reaches -50 degrees C to -60 degrees C, maintaining original volume, cellular structure, and >98% nutrient retention without chemical preservatives.
Specialized systems for producing crispy fruit and vegetable snacks with low oil absorption.
Vacuum Level: Operating vacuum maintained at -0.098 MPa via multi-stage liquid ring vacuum pumps to lower the boiling point of moisture.
Yield Control: Rapid discharge de-oiling mechanism removes residual surface oil within 10 seconds post-frying.
Fruit Processing: End-to-end lines for citrus, stone fruits, berries, and tropical fruits featuring brush washing, optical sorting, core removal, enzymatic de-pulping, and tubular pasteurization, increasing extraction yield by 3% to 5%.
Vegetable Processing: Modular lines handling 500 kg/h to 5 tons/h, featuring interchangeable drum screens and knife sets for rapid line conversion within 2 hours.
Equipment Type: Tunnel pasteurizers (water spray type) and retort pouches handling systems.
Thermal Accuracy: Multi-zone temperature stepping (Pre-heating -> Sterilizing -> Cooling) prevents thermal shock and package deformation.
Technical Specifications & Materials
|
Category |
Specification Details |
|
Direct Food-Contact Metals |
Certified SUS304 or SUS316L stainless steel |
|
Belts & Seals |
Food-grade UHMW-PE and FDA-approved polyurethane |
|
Surface Finish |
Electropolished internal contact surfaces to Ra <= 0.4 um |
|
Automation & Protocols |
Siemens / Allen-Bradley PLC; supports Profinet, Modbus, and Ethernet/IP |
|
Custom Engineering Process |
Raw material sample testing -> Lab-scale trial -> 3D Prototype Design -> Pilot Line Validation -> Commercial Manufacturing |
Proven Case Studies
Case 1 (Fresh-Cut Salad Line - California, USA)
Upgraded a facility from manual washing to a 5-stage bubble wash, ozone sterilization, and air-knife dewatering line. Extended shelf life from 4 days to 12 days and reduced water usage by 35%.
Case 2 (Turnkey Freeze-Dried Fruit Line)
Solved product collapsing issues during vacuum transition by engineering a custom multi-stage freezing tunnel and precision vacuum ramp control, achieving 99% structural retention and meeting export-grade inspection standards.
Frequently Asked Questions