Food processing equipment R&D and sales — Shanghai, China
Meat equipment
Continuously thermoforms and vacuum-seals fresh or marinated meat, excluding oxygen to limit microbial growth and preserve freshness.
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01 / In your process
Continuously thermoforms and vacuum-seals fresh or marinated meat, excluding oxygen to limit microbial growth and preserve freshness.
Vacuum-seals fresh chicken legs, wings and whole birds after cutting, excluding air to limit microbial growth and extend chilled shelf life.
02 / Value in operation
Automatic continuous operation produces tight seals. Adjustable parameters and compatibility with different films support shelf life and integrated production.
Continuous thermoforming automates film feeding, sealing and cutting. Adjustable vacuum levels and tight seals accommodate multiple fresh-meat pack sizes.
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EquipmentGradually and evenly thaws frozen meat blocks in a controlled low-temperature environment, avoiding rapid warming.
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EquipmentPrecisely cuts and portions bone-in meat and poultry for standardized carcass breakdown.
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EquipmentSimultaneously detects metal contaminants and checks finished-product weight, rejecting contaminated or underweight packs.
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