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In the process of food production and packaging, due to air pollution to the food, the phenomenon and problem of the total number of bacterial colonies exceeding the standard are caused, and this phenomenon and problem often occur in food production enterprises. Under the trend of stricter food safety supervision, more and more food companies have begun to pay attention to the air quality in the workshop. Only by strictly sterilizing the air in the food production workshop can the microbial content in the air in the workshop be effectively controlled. Below we introduce the air disinfection methods commonly used in food production and packaging workshops According to the principle of sterilization, air disinfection can be divided into two types: physical disinfection and chemical disinfection. Physical methods include ultraviolet lamp irradiation, electrostatic adsorption, and air filtration. Chemical disinfection mainly includes fumigation with disinfectants, such as peracetic acid fumigation or spraying, or ultra-low volume spray disinfection with peracetic acid, and disinfection with chemical factors produced by some disinfection instruments, such as ozone for air disinfection. (1) Air filtration method Air filtration is the use of physical retention to remove dust and microorganisms from air media. The filtration mechanism is mainly that microorganisms (dust, water droplets) in the air directly collide with the filter fiber (filter material) with the airflow, or adhere to the fiber (filter material) due to gravity sedimentation, or due to static electricity. Action (fiber with static electricity) particles in the air are adsorbed on the filter material. When the air passes through, the microorganisms are trapped on the side of the medium to achieve the desired sterilization effect. In food manufacturing, especially the packaging process, when aseptic (purified) packaging should be performed, a purified environment (purification room) is required, and the purification effect of the purification device on the air is very obvious. This kind of clean room is to purify the filtered air into a specific environment, and the food after heat sterilization enters the environment for cooling and packaging. The food packaging purification environment here is equivalent to the ultra-clean workbench in the laboratory, which can achieve aseptic packaging. (2) Ultraviolet disinfection method Ultraviolet disinfection means that ultraviolet rays act on the DNA of microbial cells, destroying the molecular bonds of DNA, making them lose their ability to replicate or lose their activity, and then lead to the death of microorganisms. Ultraviolet (UV) disinfection is an efficient, safe, environmentally friendly and economical technology with a broad-spectrum bactericidal effect that can kill a variety of microorganisms including bacteria, Mycobacterium tuberculosis, spores and fungi, and hardly produces any disinfection side effects. product. In principle, all food production and processing places can install ultraviolet germicidal lamps for air disinfection. The dose required to kill microorganisms by UV light depends on the intensity of the UV light and the exposure time. In addition, the sterilization effect of ultraviolet rays is affected by temperature (suitable for 20-40 degrees Celsius), humidity (60%) below, suspended solids, organic matter, etc. However, excessive sunlight ultraviolet radiation can cause damage to the human skin, eyes and immune system. The disinfection of air by ultraviolet rays is mostly fixed irradiation method. Ultraviolet sterilization is a static disinfection method. When the ultraviolet lamp is turned on, all personnel should leave the disinfection site to avoid personal injury; it is recommended to install the control switch of the ultraviolet disinfection machine outdoors, and turn it on after all personnel go out, and turn it off otherwise. For places where there are people, it is not suitable to have exposed irradiation, but through irradiation can be used, that is, a UV sterilization fan is provided. This device relies on a fan to make the air pass through the ultraviolet fan to sterilize the air. When sterilizing indoor local air, such as the division, filling, packaging, canning, etc. of various foods, the indoor air can be operated, and the cold (cool) rooms of restaurants and restaurants can be used for glass, plastic and other building materials. It is closed and a germicidal UV lamp is installed in between. (3) The method of fumigation and disinfection Fumigation is the use of sterilizing drug gas or smoke to fumigate in a confined space to achieve the purpose of disinfection. The method can be used to treat both indoor air (contaminated air) and contaminated surfaces. Food production and operation sites should regularly implement fumigation and disinfection to ensure the cleanliness of production sites and air. (1) Formaldehyde fumigation (40% formaldehyde aqueous solution is called formalin). Formaldehyde gas has broad-spectrum, high-efficiency bactericidal effects and is simple and convenient to use. However, formaldehyde is a toxic gas, which is toxic and carcinogenic. Food production workshops should not use this method. (2) Peracetic acid fumigation. Similar to formaldehyde, peracetic acid is also a high-efficiency broad-spectrum bactericide. It is a colorless and transparent liquid with a pungent sour taste, volatile and highly corrosive, and is irritating to human mucous membranes. It is also not recommended. (4) The method of ozone disinfection Ozone has good diffusivity, and ozone disinfection has the advantages of long duration of disinfection effect and no residue and no dead ends. Ozone is a broad-spectrum bactericide that can kill bacterial propagules and spores, viruses, fungi, etc., and can destroy botulinum toxin. The sterilization principle of ozone mainly relies on strong oxidation, which inactivates the enzyme and causes the death of microorganisms. Ozone sterilization is greatly affected by temperature, humidity and concentration. The specific disinfection time can be determined according to the size of the workshop and the cleanliness requirements. Although ozone disinfection has its own advantages, it is difficult to effectively remove microorganisms on the surface of objects. Ozone is a strong oxidant, which can damage various items. The higher the concentration, the heavier the damage to the items, and the stimulating effect on the human body. Ozone disinfection must be carried out in an unmanned environment, and entry is allowed at least 30 minutes after disinfection. It should be noted that ozone has a killing effect on the contaminated microorganisms on the surface, but the effect is slow, generally requiring 60 mg/m3, relative humidity ≥ 70%, and 60-120 minutes to achieve the disinfection effect. When ozone is used for water disinfection, 0°C is the best. The higher the temperature, the more conducive to the decomposition of ozone, so the sterilization effect is worse; humidification is conducive to the sterilization effect of ozone, and requires humidity > 60%. The higher the humidity, the better the sterilization effect. . (5) Food dynamic sterilizer Food dynamic sterilizer is a sterilization method that has been recognized by food companies in recent years. It uses bipolar plasma electrostatic field to decompose and break bacteria, polarizes and adsorbs dust, and then combines drug-impregnated activated carbon, electrostatic net, The photocatalyst catalytic device and other components are subjected to secondary sterilization and filtration, and the treated clean air circulates rapidly in large quantities, so that the environment of the food workshop is kept in a relatively "sterile and dust-free" state. When sterilizing the workshop, people can work in the workshop at the same time, so this kind of sterilizer is called "food dynamic sterilizer". The device can simultaneously sterilize the air in the space while the worker is working, without any harm to the human body. When the semi-finished food that is basically sterile after high temperature is transferred to the links of cooling, selection, packaging and filling, it can effectively reduce or avoid the microorganisms contained in the air from attaching to the surface of the food and re-contaminate the food, effectively improving the workshop air and food. Hygiene quality. The food dynamic sterilizer belongs to dynamic sterilization and can only be used for air sterilization. It has no killing effect on the surface microorganisms of objects, nor can it be used for water sterilization. It is suitable for cooling workshop, inner packaging workshop and filling workshop, which can effectively kill bacteria, purify the air, and avoid secondary contamination of food by bacteria in the air. Principles, selections and recommendations for air disinfection methods in food production workshops: The general principle is to ensure food safety in all production links, as well as personnel safety in the environment. Food safety is a systematic project. It is not a certain type or one type of disinfection equipment that can completely guarantee food safety, but requires a reasonable combination of various disinfection equipment, because there is no omnipotent and omnipotent air disinfection equipment. Therefore, whether physical or chemical methods are used, food production workshops should scientifically and impartially analyze and evaluate their pros and cons under the premise of ensuring the safety of personnel, and choose one or two of them to control the microbial content in the workshop. The following methods can be used: (1) Dynamic disinfection equipment is used when workers work during the day: such as food dynamic air disinfection machine. In recent years, this equipment has also been widely used in the packaging, cooling and filling of some large food enterprises. It is the first real domestic Special dynamic disinfection equipment for food enterprises. When sterilizing the workshop, people can work in the workshop at the same time, so this kind of sterilizer is called "food dynamic sterilizer". The machine is an advanced disinfection equipment, which does not harm the human body, and is mainly used for synchronous dynamic sterilization and disinfection under the condition of someone working. (2) Workers use static disinfection equipment after get off work at night. For example, ultraviolet sterilization is used to sterilize the air in the packaging, cooling and filling links, so as to prevent the accumulation of bacteria in the air and cause harm to the product during the day. For ingredients, semi-finished product workshops and finished product warehouses, it is recommended to use ozone to sterilize the air. It can not only inhibit the growth of bacteria in the air, but also the smell of ozone can effectively drive away rodents and insects, and effectively reduce the harm of organisms to food. It should be noted that both ozone and ultraviolet rays are harmful to the human body. It needs to be turned on after workers leave work and turned off before going to work, and then workers can enter the workshop after opening the windows for ventilation. While producing and providing advanced, safe and reliable food machinery, Efu Machinery also pays attention to the production safety and safe production of equipment operators. Only when all food production enterprises pay attention to food safety and personnel safety can we human beings live a healthier and better life.

1. Unit production capacity The unit production capacity refers to the ability of machinery and equipment to produce food products, that is, the rate of producing a certain food, such as how many moon cakes can be baked per unit time (hour) in a tunnel oven;Cut speed of Bacon slicer is 200 times/min. The production capacity of the entire production line: food production is often an assembly line operation, and there are always many machines and equipment in the production line to complete a product in a certain order. It is composed of baking, packaging and other equipment, and there are various conveying and auxiliary equipment in the middle. Therefore, the production capacity of each machine must be balanced and consistent. Otherwise, the capabilities of some machines and equipment cannot be brought into full play, while the other parts are in a state of insufficient capability. The production capacity of the entire production line can only be based on the equipment with the lowest production capacity in the line. The production scale of the food factory: whether the machine technology is advanced or not is not determined by the production capacity or production rate. The production scale of food factories is large or small, which depends on a series of factors such as the variety of products, the supply of raw materials, the scope of consumption, and transportation conditions. Even the machines and equipment that produce the same food product often require various production capacities to form a certain series. Generally speaking, the larger the production scale, the higher the economic benefits and the more favorable the management of product quality. However, for food with limited shelf life, production is restricted by market consumption, and the shelf life of food safety storage and the seasonality of raw material supply must also be considered. At the same time, people's demand for food tends to have more and more varieties. Therefore, to determine the most reasonable scale of food machinery, a specific analysis must be made according to the demand. 2. Consumption factor The internal consumption coefficient refers to the raw materials and energy required for the production of a unit weight or unit volume of products by machinery and equipment, including raw materials, fuel, steam, water, electricity, lubricants, spare parts wear, machine depreciation, etc. The consumption coefficient is not only related to the adopted process route, but also closely related to the design of the machinery and equipment. For example, there are often operations such as evaporation, drying, and baking in food production, which consume a lot of heat energy.) Using different heat sources and structures in machine design may achieve different results in technical and economic indicators. Generally speaking, consumption The lower the coefficient the better. 3. Equipment cost performance (performance price ratio) The price of machinery and equipment affects the size of the food factory investment. In general, if the same or similar process effect can be achieved, inexpensive equipment should be used. But sometimes the equipment is more complex and expensive, but it has good performance, can ensure the high quality of food products, and the operation control can be automated. After a comprehensive economic analysis, you will find some advanced Although the price of food machinery and equipment is expensive, most of them can achieve good economic results and are cost-effective. The price of equipment should be considered in relation to the life of the equipment, because the depreciation expense of the equipment is included in the product cost. The longer the life of the equipment, the lower the depreciation expense. At the same time, the technical renewal period of the equipment should also be considered. Some equipment does not need too long life, because after a few years, with the development of science and technology, even if the life of the equipment is not reached, it must be updated. 4. Administrative expenses. For machinery manufacturers, the price of the machine is composed of cost, tax and profit. In the design and manufacture, it is the top task in technical management to do everything possible to reduce the cost in terms of materials, structure and manufacturing process. Including labor wages, operation and maintenance and maintenance costs. Administrative expenses account for a considerable proportion of production costs, but administrative expenses are not an isolated factor. Some machines and equipment are relatively simple, and the equipment costs and maintenance costs are very low, but the use of labor in production is not necessarily reasonable. Conversely, if a highly automated production line is used, the investment increases, but the management cost may be reduced. Although the number of managers required by highly automated machinery and equipment is small, the requirements for the quality of managers are much higher. 5. Total Product Cost. The total product cost is a comprehensive reflection of all economic effects in production, and it is also the basic starting point for food factories to choose food machinery. The above are some economic and technical indicators about food machinery. Mechanical equipment manufacturers can adjust and control in the production process to improve the cost performance of mechanical equipment and further increase the competitiveness of products. Users of mechanical equipment should also fully consider the above factors when selecting equipment. We wish you success!

Automatic control: refers to the automatic control system. Automatic control is to use a control device to automatically run a certain working state or parameter of the controlled object according to a predetermined law without the direct participation of anyone. Automatic control is the most important symbol of industrial efficiency. Automation control systems in the food industry include automation in the fields of food production and packaging. China will become the world's second largest food market. Facing the huge domestic demand market, how to improve the productivity and market competitiveness of equipment through the application of automatic control products is one of the issues we must consider. FMS (functional movement screen)(easy to improve) : mainly for automated production lines. If it is easy to complete the production of other types of products through recombination and adjustment, and can change the product in time to meet the market demand, it is called good flexibility, and a production line that can only adapt to a single product is a production line that does not have flexibility. The main technical and economic effects of using FMS (functional movement screen) are: according to the needs of the assembly operation, the processing of the required parts can be arranged in time, and the production can be realized in time, thereby reducing the inventory of blanks and work-in-process, and the corresponding amount of working capital. , shorten the production cycle; improve the utilization rate of equipment, reduce the number of equipment and plant area, reduce direct labor, and can achieve continuous "unmanned production" 24 hours a day and night under the condition of few people watching. Implementing and improving "flexibility" can save money and financial resources for production enterprises, and at the same time can improve the consistency of product quality. This highly automated and unmanned workshop is an important step towards a computer-integrated automated factory. Segmentation (increased types of food): With the continuous improvement of social living standards, people's enjoyment level has also improved, and people are becoming more and more picky about their diets. The sub-categories should be divided into four aspects: the form dimension, the composition dimension, the crowd dimension, and the scene dimension. The diversification of food means the diversification of production processes and equipment, including the multi-functionalization of equipment. Branding: (brand is the soul of an enterprise) With the rapid development of my country's economy and the continuous progress of science and technology, the development of the food machinery industry has achieved quite good results. However, Chinese food entrepreneurs have realized that there is still a big gap between the quality and performance of equipment and the real needs of domestic and foreign markets. In the future development of the industry, China will gradually improve the industrial structure of food machinery, increase investment in scientific research, and focus on the development of high-end equipment. The future of the food machinery industry is destined to develop in the direction of high-end, greatly improving the application of advanced technology and scientific and technological strength in my country's food machinery manufacturing industry. For new consumer brands, choosing categories with broad consumer markets, creating differentiated products, radiating more groups, and achieving rich scene coverage are the keys to their expansion and strength. Advancement: Thousands of years of human practice have proved that innovation is the first driving force for development. There is no end to development and no end to innovation. Food innovation is the proposition and mission given to entrepreneurs in this era. Food innovation must keep up with the development of human thinking and culture, and add unique value and cultural connotation. The development of contemporary science and technology is constantly breaking through the limitations of human understanding, which has and will lead to a series of technological revolutions in food and its processing machinery, as well as major changes in the food machinery industry. Food processing machinery and packaging machinery have evolved with changes in food technology, from which we predict: 1. More and more advanced semi-finished and finished machines are developed and put into use, completely replacing manual work. Reduce human labor time and intensity. Developed countries have integrated nuclear energy technology, microelectronic technology, laser technology, biotechnology and systems engineering into traditional machinery manufacturing technology. New alloy materials, polymer materials, composite materials, inorganic non-metallic materials and other new materials have also been popularized and applied. The future development of food machinery is inseparable from the support of the most advanced technology and materials. 2. The production and packaging machinery of snack food is becoming more and more popular in the market, reflecting the characteristics of leisure.With the upgrade of consumption, consumers have higher demands for the quality and personalization of snack food, and creative food and creative packaging will become one of the "sharp weapons" for brands to break through. Packaging without quality and personality can no longer withstand fierce competition. Therefore, the improvement of food packaging quality and the differentiation of packaging types are particularly important. 3. The growing demand for health and longevity functional foods has brought about the development and use of such food processing machinery and packaging machinery. 4. Non-fried food, microwave food, freeze-dried food, quick-frozen food will have great development in the next few years, which will bring a leap in the food industry. 5. Consumers' pursuit of food refinement will bring certain development opportunities to food processing and packaging machinery. 6. The production scale of a single variety may become smaller and smaller, and the development of large and ultra-large equipment may be limited. Therefore, it may be better to develop towards miniaturization in the future. 7. Energy food is becoming more and more popular in the market. With more and more varieties of food, more and more varieties of food machinery are needed. Benefiting from the improvement of the epidemic, the impact of world economic growth and consumption upgrades, the substantial increase in the level of residents' consumption and the enhancement of consumption willingness, the food processing and packaging machinery industry is ushering in a new round of great development!

Several links that affect the shelf life of raw meat products are: (1) Control the cleanliness of raw materials. (2) Control the processing link. (3) Packaging link. (4) Storage link. Specific measures include: 1. The total number of bacterial colonies in the raw material is less than or equal to 1*106cfu/g, and the coliform bacteria is less than or equal to 1*104cfu/g; 2. The temperature of each process section must meet the following requirements: Carcass cooling room temperature: 0~4℃, 16~22h; segmentation workshop temperature: 10~12℃, product dwell time ≤10min; packaging workshop temperature: ≤10℃, product dwell time Time≤30min; 3. The temperature of the quick-freezing warehouse is ≤-35℃. The time is about 24 hours; 4. The relative humidity of the finished product warehouse is less than or equal to 90% Store raw meat products below -18°C and store them in good condition. The temperature difference between day and night is ±1°C, and the shelf life can reach 11 months.

Importance: Among the numerous food production equipment, the industrial slicer occupies a special place. This installation is designed for fast cutting of meat, meat products, sausages, cheese and fish into slices of a given thickness. A very wide range of applications. General categories: By classification, they are divided into manual and automatic; small, medium and large; single function and multifunction. In terms of material, it is divided into stainless steel and anodized aluminum. (1) Slicers are divided into semi-automatic and automatic. The first ones are used by small enterprises, while the second ones work mainly for large ones. (2) In general, the thickness of slices for desktop slicer can be from 0.5mm to 20mm. Cutting thickness range for industrial use: 1-32mm (3) In terms of material, it is divided into stainless steel and anodized aluminum. Both of them meet the requirements of the food industry. (4) To choose a machine, the most important thing is to find out their function and scope, which can satisfy their production. Scope of application: Mostly desktop slicers are used in cafes, small restaurants and supermarkets. The professional slicer is used in large shopping centers, restaurants, food processing plants. It is designed for cutting meat, sausage or cheese in large batches. Such devices have advanced functionality and increased performance. Type of products for cutting: Despite the general structural similarity, industrial slicers have their own technical features. They are related to the type of cutting product: In addition to such factors as body material, knife features, power, safety level, customers should select the type and model according to the cutting requirement and the type of products. For example: (1)Strong chrome steel serrated blade cuts meat well. Devices with such a cutting block work in meat processing plants. Also, the serrated cutting edge is used for cutting bakery products. With such a knife, they crumble less. (2)Hard cheese is cut on conventional machines. For its soft varieties, a Teflon-coated cutting surface is required - nothing sticks to it. (3) Should also consider whether the temperature of the raw material is consistent with the material of the knife, as well as the capacity of the equipment. (4) Whether the size of the raw material matches the size of the feeding part. (5) Need to consider the requirements for cutting performance, knife speed and productivity. (6) Most medium and large slicers have a portioning function. (7) Do I need to coordinate with the conveyor? The slicers produced by Efu Machine are of high quality, high performance, convenient operation, etc. Designed for cafes and restaurants, and large enterprises and trading companies. If you want to cut sausages, hams, hams, cheeses, fresh meats, frozen meats and prepared meat products, please contact us.We will send you detailed information.

In the era of personalization in pursuit of spirit and products, cooked meat products from individuals and small and micro enterprises in the market are more popular than ever because of their unique flavor, resulting in a significant increase in demand for cooked meat slicers. The sales volume of equipment manufacturers increased significantly. Using special sharp blades (2 or 3), the cooked meat slicer can cut cooked meat products into strips and slices. With the help of the conveyor belt at the discharge port of the machine, the discharge speed is greatly improved, and the labor intensity of employees is directly reduced. And the materials delivered by the conveyor belt - the cooked meat products after cutting are neatly arranged, and can be directly loaded into the tray without arranging. The machine is widely used in fast food industry, supermarkets, central kitchens, canteens, catering and other food industries. Domestic users in our country use the cooked meat slicer to cut barbecued pork , braised pork, pork skin, pig ears ,beef tripe, sauce beef and other cooked meat products. Most of users abroad use it to cut pastrami beef , chicken breasts (including delicious turkey breasts), etc. But both domestic and foreign markets have given high praise to our cooked meat slicer. Machine Features: 1. Continuous cutting, automatic portioning, neat discharge, saving time and effort. 2. The cooked meat slicer is divided into ordinary type and numerical control type. The numerical control type is one-button operation, which is convenient and quick. 3. The thickness of the food can be adjusted; use the frequency converter to adjust the speed, and the thickness of the cut items is uniform. 4. The curved special blade is used, the cutting surface is smooth, the scrap is less, and the product is neat 5. It is convenient to clean the equipment, avoid secondary pollution of products, and ensure the quality and safety of processed products. There is an old Chinese saying that people take food as their heaven. The cooked meat slicer produced by Efu Company can help various catering enterprises and bring them huge economic benefits.

Before the birth of the low-temperature vacuum fryer, those beauty-loving ladies and health-loving gentlemen often turn pale at the mere mention of "oil". Because they know that high-temperature fried foods can cause damage to their health, and the accumulation of excess fat in the body can make people fat. Against this background, the vacuum fryer came into being. Vacuum frying technology emerged in the late 1960s and early 1970s and was initially used to fry potato chips only, resulting in a product of better quality than the general traditional frying process. After the 1980s, the technology developed faster, and people began to use it to dry fruit pieces. Now, low-temperature frying machines have been widely used in the food processing industry, and the development of science and technology has brought real and huge changes to industrial production. The low-temperature vacuum fryer, as its name implies, is an equipment for deep-processing and production of food raw materials such as vacuum frying, dehydration, deoiling, and drying under the condition of high vacuum degree and low oil temperature. In the state of external atmospheric pressure and the high vacuum state of the equipment, the food is in a negative pressure state, and the boiling points of water and oil will decrease accordingly. The penetrating force of warm heat is enough to make the water in the food quickly evaporate and spray out, so that the tissue forms a loose and porous structure. The working principle of the vacuum low temperature fryer: the vacuum low temperature fryer mainly uses fresh fruits, vegetables and meat as the main raw materials, through the use of vegetable oil as the medium, using the advanced technology of the vacuum low temperature fryer, in a very short time quickly complete tasks such as dehydration and drying, and obtain foods with low water and oil content. Such foods are crispy but not greasy, and they also ensure the original shape, color, aroma, taste, vitamins and minerals of fruits and vegetables. , fiber and other nutrients, with low sugar, low salt, low fat, low heat and other characteristics, so as to obtain nutritious, convenient and safe food. Application of low temperature vacuum fryer in food industry : Take fruit and vegetable chips as an example, they are fried at a temperature of 90 degrees and a vacuum of -0.098. In this way, the fried fruit and vegetable chips have low oil content, and the product processing process is in a negative pressure state. In this relatively hypoxic condition, processed food on the one hand prevents the discoloration caused by the oxidation of fruits and vegetables caused by the air, maintains the aroma and color of the product, and also avoids many drawbacks caused by high-temperature frying, such as fatty acid rancidity, enzymes The harm caused by promoting browning and other oxidative deterioration. Fruit and vegetable chips have become a very healthy green food. The low temperature vacuum fryer can also be used for the production of dried fruit, as well as aquatic products and livestock and poultry. To sum up, vacuum fried products are favored by people all over the world with their unique flavor, numerous varieties and healthy ingredients. one of the major trends. Efu Machinery manufactures low temperature vacuum fryers. Welcome to negotiate with us!

With a population of about 145 million, Russia has a huge demand for food. Since Russia has always attached importance to heavy industry and military industry in the last century, its light industry has not been developed as it should. Compared with foreign advanced equipment, food machinery and equipment produced in Russia has always been at a technical disadvantage, and the production of these equipment in Russian factories often encounters the embarrassing situation of lack of various components. Facing the huge demand for food processing, Russia can only rely on imported food machinery and equipment. In 2017, Russia imported nearly US$2 billion in food processing and packaging equipment, accounting for 87% of imports. Although the current situation of heavy reliance on imports has improved, considering the further expansion of production in the food industry, Russia's food and packaging factories need to be further modernized and intelligent, and the technical level of Russian domestic equipment needs to be further improved. Some purchased machines and equipment also need to be upgraded and replaced in time. We believe that due to the above factors, the Russian market still has considerable demand for imported equipment in the short term. In particular, the following industries have the highest demand for equipment with high added value and environmental protection and energy conservation: Meat and poultry processing equipment (among them, turkey processing and packaging equipment has the highest demand) Food processing equipment for the catering industry Grease smelting equipment Fruit and vegetable processing and packaging equipment Dairy Processing and Packaging Equipment Baking equipment (for large and small bakery factories) In terms of import value, the food processing equipment with the largest demand in the Russian market is meat processing machinery, accounting for 22%; followed by pastry food machinery, accounting for 19%; candy manufacturing machinery, accounting for 13%. Russian food and food processing plants usually buy equipment directly from manufacturers. Large enterprises prefer new imported equipment, and small and medium-sized enterprises often purchase cheaper second-hand equipment. As we all know, most of the world-renowned food processing machinery companies are from Europe, so the import market of Russian-related equipment is almost exclusively dominated by European products, of which Germany and Italy account for the highest proportions. China is the sixth largest source of imports. At present, many food processing machinery in China are gradually approaching the level of famous European brands in terms of technical level, the equipment performance is also very stable, and the price advantage is very obvious. Many medium and small equipment in China are very cost-effective and can fully meet the needs of the Russian market. Therefore, China's food machinery has a huge growth potential in the Russian market. The main food machinery suppliers that have entered the Russian market are: 1.Engineering company Alltex GmbH (Germany) excels in food processing. Through the company "Аллтекс М" (Moscow), the sale of its large-volume modern equipment has been successful. Among them, vacuum sausage filling machines from REX DIE Fleischmaschinen (Germany); filling machines, kink sausage production lines from Handtmann (Germany); "Inject Star" provides meat curing equipment for ham and bacon production, including brine preparation units , built-in mixer and pump, and a deboning machine. Ice machines from Maja Maschinenfabrik GmbH (Germany). 2.Austria's Schaller Lebensmitteltechnik. Norbert Schaller.Ges.M.B.H. has been promoting European food machinery and equipment, as well as spices and additives in Russia, and is one of the main suppliers of food machinery in Russia. Mainly distributes equipment from the companies "Maja-Maschinenfabrik GmbH", "Günter Maschinenbau GmbH", "Handtmann", "BIZERBA" (Germany), "Laska", "Inject Star" (Austria), "Meyn" (Holland). 3."Komet" company's products are vacuum packaging equipment. 4.The Austrian company "Wiberg" provides slaughtering equipment in the Russian market. 5."BIZERBA" company provides industrial scales, weighing devices, precision scales; filling material production lines for trade purposes. 6.The Dutch company "Meyn" specializes in the production of chopped semi-finished products of meat and fish in various shapes. The company's equipment is used for forming, batching, baking, coating, freezing, frying meat, poultry, fish and vegetable products. 7.The French "LIMA" company provides poultry meat separators. Russia is also one of the main markets for EFU corp. In the new year, we are still committed to continuing to recommend the advanced food machinery and equipment made in China to users around the world, so as to help the development of the food processing industry in all countries in the world! Welcome to consult and negotiate!

Some users have just started the food industry, they don't know much about the equipment, and they don't know how to purchase the bowl cutter. Now let me introduce to you: For small coffee shops and small restaurants, there are 8, 14, 20 and 40 liters. A 80L and 125L are enough for medium-sized hotels, canteens, and small factories; 200L, 330L or even 550L should be selected for processing in large and super-large food factories. The cutting speed of the bowl cutter has two speeds, three speeds, four speeds and variable frequency. The frequency conversion allows the cutter speed to be adjusted arbitrarily between 0-4500 rpm. Some products have higher requirements on raw materials, such as taste, elasticity, and color are stricter, then the frequency conversion chopper is required. The speed is higher and the emulsification effect is higher better. Model Volume(L) Productivity (Kg) Knife quantity (Pcs) Power Unloader EFZB-8 8 4 3 550W Not EFZB-14 14 7 3 750W Not EFZB-20 20L 10 3 1.5KW Not EFZB-40 40L 28 3 5KW Not EFZB-80 80L 60 6 14KW Yes EFZB-125 125L 90 6 22KW Yes EFZB-200 200L 120-140 6 60KW Yes EFZB-330 330L 200-240 6 82KW Yes EFZB-550 528 L 450 8 120KW Yes When you need a bowl cutter , you should consider the following factors: (1)The distance of the cutter`s point and the cutting pot is less than 2 mm. (2)The sealing of the axis cutter is good. It can extend the life of the axletree and protect the axletree from being eroded . (3)The cutting speed and pot speed of the bowl cutter are reasonably combined. (4)The material is cut and the emulsification effect is nice.

Currently, there are two main ways of adding logos to products packaged in bottles - sleeve labeling and labeling. The labeling machine is to peel off the label and the backing paper, and then stick it on the bottle or box as required, and the sleeve labeling machine is to put the plastic label after the palms together. Both belong to packaging machinery. Mainly because of the different tags used, the method of adding tags is also different. As a food machinery with high technical content in the back-end packaging machinery, the sleeve labeling machine has entered the Chinese market since the 1990s, and has become more and more mature in technology today, and is deeply favored by the domestic and foreign markets. And we believe that with the rapid economic development, the market prospect of sleeve labeling machine will be broader. There are three reasons: (1) Labeling machines on the market are divided into self-adhesive labeling machines, paste labeling machines, and hot melt adhesive labeling machines. This labeling machine's logo looks good. However, it is very difficult to clean the labels on discarded bottles during the recycling process. Manufacturers who use bottles as packaging or bottle recycling departments are very troubled by this. The chemical adhesive residues used in these labeling methods are difficult to clean up, or require the aid of other chemical agents to clean up. In this way, not only the recycling cost of the bottle is high, but more importantly, it is not environmentally friendly. These sewage pollute the environment. For the same packaging, if the manufacturer adopts the sleeve labeling method, the label on the discarded bottle can be removed very simply and as a whole, without causing any pollution to the environment. Because the sleeve labeling machine adopts the physical principle of heat shrinkage for sleeve labeling. Therefore, we believe that the market for sleeve labeling machines will become more and more broad as countries in the world pay more and more attention to environmental protection today. (2) The sleeve label can not only improve the appearance of the product, but also effectively protect the product. Compared with the labeling machine, the sleeve labeling area of the sleeve labeling machine includes the bottle mouth, and the bottle cap and the bottle body are tightly sealed and fitted, which can effectively prevent the re-contamination of the product after it enters the market, and carry out more effective treatment of the product. Protect. (3) The use of the sleeve label logo is good. Such a product logo makes the product look more three-dimensional, more eye-catching, more visually impactful, more harmonious and aesthetically pleasing, and more in line with the characteristics and characteristics of product packaging. Require. (4)The label pasting method needs to meet the environmental protection requirements, and the sleeve labeling machine can fully meet this. In addition, the label material itself must also meet environmental protection requirements. Recyclable PET sleeve labels can make beverage packaging more environmentally friendly. At present, Sleever International has developed a recyclable pet sleeve label, and Coca-Cola's company in Belgium has begun to use this new material. Environmental protection is undoubtedly the biggest advantage, advantage and application highlight of this sleeve label material. Compared with the traditional pet material, this sleeve label material can be completely separated from the PET container automatically, so the pet resin material of the container can be 100% recycled and reused to make a brand new PET bottle. It can be seen that compared with the labeling machine, the advantages of the sleeve labeling machine are more obvious. At present, the automatic sleeve labeling machine has been used for the sleeve labeling of various products. We already know that beverages, food, red wine, mineral water, condiments, edible oils, daily chemicals and other products. We believe that with the gradual expansion and segmentation of the product market, the packaging industry will also increase more and more development opportunities, which will also create a huge market for automatic sleeve labeling machines.

Machine vision is to use machines instead of human eyes to identify, judge, measure or detect targets, and mainly use machines to simulate human visual functions. Machine vision technology includes image acquisition technology for target objects, image information processing technology, and target measurement technology. The rapid development of machine sensing technology, computer technology, image processing technology, etc. has made machine vision technology develop rapidly and become increasingly mature, and it has become an indispensable core technology for modern industry on the road of informatization development. Machine vision technology is widely used in various industries such as food, pharmaceutical, chemical, building materials, electronic manufacturing, packaging, and automobile manufacturing. It plays an important role in improving the technical level of traditional manufacturing and traditional equipment, improving the competitiveness of enterprises, and improving the modern management level of enterprises increasingly important role. The application in the food industry is mainly reflected in the following aspects: 1. Automatic identification and sorting of different foods. For example, the sorting of different vegetables. 2. Monitoring the processing process of meat and poultry products in the meat processing industry. Before cutting, the shape is collected by computer vision to calculate the cutting plan. For example, through two-dimensional (three-dimensional) measurement of irregular fresh salmon, chicken breast, beef, etc., through software analysis and calculation, the cutting length of the product is determined, and the product is cut to ensure that the weight of each product after cutting is consistent, Or cut out the recipe weight required by the product. 3. Processing monitoring of fruit and vegetable products: For example, using the multi-spectral information of the skin of apples and other fruits to accurately detect and locate the scratched area, providing a basis for scientific and accurate grading. 4. Appearance quality inspection and classification of various raw materials and products based on pattern recognition. 5. Foreign object detection technology for food safety. 6. Barcode and character recognition on product packaging during packaging. 7. Detection of filling amount and foreign matter in liquid. 8. Inspection of the outer packaging of boxed/bagged food, testing the outer packaging of boxed/bagged food (including the detection of damage to the outer packaging, whether there is a label, whether there is a production date, etc.); 9. Count the overall packaging of the product to ensure the number of packaging. In 1969, the first CCD image sensor was born in Bell Lab in the United States. It opened the door to digital images for the industrial vision industry. Since then, all fields of life and production have been connected with images and vision. Now Machine vision has evolved from the previous 2D plane to a 3D stereo "horizon". For example, the commonly used product technologies such as face-scanning payment, Face ID, VR, unmanned convenience stores, and intelligent robots are the key technology behind it is 3D vision technology. The combination of 3D vision technology, the fourth visual revolution and the Industrial Internet, also maximizes the technical value and economic benefits of industrial enterprises. This is a major technological revolution that affects each of our lives and every sector of industrial production. It is a major and beautiful change that we all look forward to. EFu company is committed to applying the latest technology to the greatest extent to produce the best equipment, and to provide customers with high-quality equipment and services! The world will be a better place!

Meat products refer to all meat products that use livestock and poultry meat as the main raw material and add seasonings. They are all called meat products, including: sausage, ham, bacon, sauced meat, and barbecued meat. , Jerky, dried meat, meatballs, prepared meat skewers, meatloaf, cured bacon, crystal meat, etc. According to the Chinese national standard of meat and meat product terminology (GB/T19480-2009), meat products are divided into two categories: Chinese meat products and Western meat products. ● Chinese-style meat products mainly include bacon, salt meat,bacon, Chinese ham, jerky, stewed meat products, etc.; ● Western-style meat products mainly include ham, bacon, sausage, smoked ham, etc. Analysis of the status quo of my country's meat industry 1.Status: China's meat product industry has gone through four stages of development-plan-start-development-spanning. Now it has formed a mature industrial development scale, but there are still some shortcomings. The main problems are irrational product structure, low product technology content, and insufficient product development capabilities. It can be summarized as three more and three less, that is, more high-temperature meat products, less low-temperature meat products, more primary processing, less intensive processing, more old products and less new products. 2. Features: The main characteristics of China's meat product market consumption are: the consumption of meat products has increased, and consumers pay more attention to varieties and tastes. However, there is still a big gap between the developed meat products consuming countries` emphasis on nutrition and brand characteristics. It means that the market still has a lot of potential and space for development. Prospect analysis: 1. Low-temperature meat products occupy a dominant position(1). Low-temperature meat products: through the steaming, boiling, smoking, and roasting processes under normal pressure, the center temperature of the meat products exceeds 72℃-85℃, and it is processed through sterilization treatment, in the carton, storage, circulation and sales process Always keep meat products cold. Such as ham, bacon, hot dog sausage, etc. (ground meat, fresh meat slicing machine , stirring, bacon, sausage slicing machine,Industrial Meat Slicer produced by EFu corp.). Low-temperature meat products have less nutritional loss, and can basically retain meat protein, amino acids, vitamins, minerals and other nutrients as well as the original fiber tissue of the meat, maintaining the original nutrition and inherent flavor to the maximum extent, and the quality is significantly higher than that of high-temperature meat Products. Low-temperature meat products are the future development trend. (2). High-temperature meat products: meat products processed at high temperature and high pressure, under constant pressure, cooling and sterilizing at 115 ℃-120 ℃ processed meat products, such as iron tin cans, aluminum foil soft-packaged meat products, high-temperature expansion film (PVDC) Ham sausage filled with carton, etc. The proportion of high-temperature meat products in the sales of meat products will definitely show a decline and shrinkage. (3). Comparatively speaking: the consumption of fresh meat takes more time and energy, which does not meet the needs of the development of the times. During the processing of low-temperature meat products, the protein is moderately denatured, the meat is firm, elastic, chewy, tender, crunchy, and juicy, maintaining the original nutrition and inherent flavor to the maximum extent, and it is obvious in terms of quality and nutrition. Better than high-temperature meat products. At present, in the consumption structure of my country's meat products, the proportion of low-temperature meat products consumption is far behind that of Europe, America, and Japan. As the economy develops, residents' purchasing power increases, and residents' awareness of healthy consumption increases, it is expected that low-temperature meat products will become more popular among consumers in the future. 2.Meat products tend to be catering. The rapid growth of low-temperature meat products shows two points: first, the transition from medium- and high-temperature meat products to low-temperature meat products; secondly, the upgrade of fresh meat to meat products. These two upgrades affect the main direction of meat processing. The time spent working in the kitchen after the 80s and 90s has dropped from 1 hour per capita to 20 minutes in the past, and semi-finished dishes are often processed. Many people basically do not cook at home. Dining out and ordering meals have become the norm; at the same time, the entire society consumes Demand also presents the trend of delicious, fast and simple. Internet food and beverage delivery, flavor, speed and convenience are the basic requirements. This should simplify the chef`s operation and standardize the flavor of the dishes. Stir fry ready-made dishes, such as hot pot, light meal, fast food, breakfast, etc. Semi-finished meat products are also a new direction for the meat processing industry in the Chicken Breast Slicer Machine , Fresh Meat Dicer Machine , cutting, mixing, and meatball machine produced by EFu corp. 3.The market prospects of casual meat products are broad In today's society, the development of high technology has liberated people from heavy physical labor. Compared with the past, we already have more leisure time. With the gradual popularity of leisure life, the consumption of snack foods has become larger and larger, and it has become a consumer fashion in today's society. The market sales are growing rapidly at a growth rate of 30% to 50% every year. Casual meat products have four consumption characteristics: flavor, nutrition, enjoyment, and specialty products. The leisure of traditional meat products is mostly in jerky, duck necks, chicken wings, chicken feet, pork knuckles, pig tails, sauced beef, roast chicken, grilled chicken, smoked chicken, flavored dried fish products and other products. The development of more casual meat products that are convenient, fast and tasteful represents one of the future development directions of meat products.

The use of cutting machine: The cutting machine is a kind of food machinery with multiple functions such as cutting , mixing, emulsification and so on. It is a key equipment in the production process of meat products. The high-speed rotating knife can cut the raw meat into a delicate paste, and at the same time mix other auxiliary materials evenly. It is indispensable for meat processing plants, hotels, hotels, canteens and other units. Cutting machine classification: (1) The cutting machine can be divided into two-speed cutting machine and frequency conversion speed control cutting machine. The cutting machine adopts frequency conversion technology, the knife speed can be adjusted in a wide range, and it has the function of high efficiency and energy saving. (2) According to the type, it can be divided into vacuum cutting machine and atmospheric cutting machine. Compared with the atmospheric cutting machine, the cutting work of the vacuum cutting machine is completed under negative pressure. It is not only clean and hygienic, but also due to the expansion of the material molecule volume, the contact area with the cutting machine increases, so the minced meat or minced meat particles after the cutting are finer, the emulsification effect is better. At the same time, because the oxygen in the material is extracted, the color of the processed product is more vivid, and the flavor and freshness can be maintained for a long time. Therefore, large enterprises are more inclined to purchase and use vacuum cutting machines. Features of cutting machine: The cutting machine uses a high-speed rotating chopping knife to cutting the meat and auxiliary materials into minced meat or minced meat. It can also mix auxiliary materials, ice flakes, water and minced meat or meat together evenly. Knife speed, pot speed, the distance of the cutter's point and the cutting pot ,the material of the knife and the hardness of the knife are the key to the design of the cutting machine. Once the best combination of knife speed, pot speed, the cutter`s point and the cutting pot, it can ensure that the product has good fineness, temperature of the meat material rises a little, and short cutting time, especially the emulsification treatment of meat raw materials by the cutting machine. The fine density and elasticity of intestine products are greatly enhanced, which maximizes the emulsification effect, elasticity and fineness of meat products. This brings more benefits to the enterprise.

The thickness of the flake ice produced by the flake ice machine is mostly between 1.0 mm-2.5 mm, the diameter is about 12mm-45mm, and the temperature of the flake ice is -5 ℃ to -7℃ . The flake ice produced are low in temperature, light in weight, dry, and free of powder. Keep the refrigerated product fresh without dehydration, so that it can maintain the original natural color. At the same time, this flake ice is smooth, without edges and corners, and will not scratch the skin of the refrigerated product, ensuring the original appearance and flavor of the refrigerated product. It is very popular among food manufacturers and merchants. As for the flake ice, I have summarized the following uses for reference by colleagues. 1. In major supermarkets and stores, we can see scaly flake ice. Because the many fresh ingredients there need to be kept fresh in a suitable low temperature and humid environment. Fresh ingredients are always the basic need and guarantee of human health. 2. Poultry slaughter industry In the poultry slaughtering industry, in order to ensure the quality and appearance of poultry meat, the temperature of the meat must be controlled (preferably 0 to 4 degrees Celsius) before the final step of slaughter is completed, and the temperature of the meat must be controlled. While washing the meat, make it cool down to a suitable temperature. The traditional chiller can't meet this requirement well. Because the flake ice melt quickly and cool down quickly, the flake ice machine has become the first choice for cold water supporting equipment in the poultry slaughter industry. 3. Meat processing industry Flake ice have been widely used in the meat processing industry, and no modern meat processing company can lack them. For example, (1) flake ice need to be added when using a tumbler without a refrigeration device. The high temperature generated by the friction between the rotating tumbling barrel and the ingredients will promote the growth of bacteria and change the color and taste of the meat. (2) When using the cutter machine, the meat will inevitably heat up during the high-speed cut process. Elevated temperature will destroy protein and cause degreasing (melting of fat). As a result, sausages produced with this filling have excessive bacteria, dull color, hard taste, and greasy. It can be seen that the flake ice are inseparable when the material is cut. (3) The saline injecting machine is equipped with a saline preparation device. The injected saline also requires low-temperature saline to ensure the freshness of the product. The flake ice are easily and evenly mixed with cooling materials such as sausage fillings and brine. Due to the large surface area of the flake ice, it can have a rapid and positive impact on the cooled raw materials, which is equivalent to that the flake ice maker helps manufacturers improve the hygiene standards of their products. 4. Marine fisheries It is widely used in marine fisheries. The refrigeration, transportation, processing and display of fresh seafood are indispensable. No matter how the mechanical refrigeration is developed, due to the unique characteristics of salt-containing flake ice, there is still no ideal substitute. Things can replace it. Flake ice can make seafood fresh, moist and at the right temperature. There is no need to use a temperature monitor. Flake ice are a good cold storage body, and it is a freezing system with high practicability and economy. Other refrigeration systems can only provide cold temperatures, but cannot provide a humid environment, and cause seafood to air dry and dehydrate. The flake ice close to 0℃ can provide a cooling environment, it will not damage or freeze the surface of the fish, can keep the fish in an ideal wet state, avoid dehydration and give it a long time of freshness, melted ice water can be rinsed The surface of the fish removes bacteria and peculiar smells discharged from the fish to achieve an ideal preservation effect. Compared with other shapes of ice, flake ice are small, easy to melt, cool quickly, and do not require secondary crushing, so they are the most convenient and practical. The flake ice are flat in shape, and the minimum surface area of 1 ton flake ice can reach 1600 square meters. It has a larger surface area than other ice products of the same weight in various shapes. The larger the contact surface area with the required refrigerated products, the more uniform the cooling effect, the better. In view of the above advantages, flake ice maker has gradually replaced traditional salt water ice (large ice), chillers and other cooling equipment in many industries since its introduction for more than 20 years, and has become the first choice for cooling in many industries. While providing customers with meat processing equipment, EFu Corp. often helps customers purchase the most cost-effective scale ice machine in China. Various output options are available. Welcome to call us for negotiation.

Whether in the East or the West, meatballs are delicious food.The meatballs are crispy and fragrant, and they are very popular. Its production line usually includes the following equipment: frozen meat grinder → Bowl cutter → Meatball beater→ meatball forming machine →Post-processing → Packaging Meatball processing equipment: 1. Frozen meat grinder: It can directly chop the frozen meat and make into the grains with different dimensions. All these are the preparation before the cutting and mixing. 2. Bowl cutter: The knife is processed by a special process, which has the characteristics of high hardness, wear resistance, and good toughness; the key parts are processed by a machining center to ensure the processing degree, and the material is out and the emulsification effect is nice. 3. Meatball beater: adopts high-torque and heavy-duty transmission design, working stably. The bucket also has a flip function, which is convenient for picking and cleaning. The material barrel adopts heat preservation double-layer type, so that the slurry temperature in the barrel is not easy to rise, and the effect is better. The minced meat and other materials should not exceed 5.5 degrees during the beating process, preferably 4 degrees. 4. Meatball forming machine: There are regular meatballs and stuffed fish balls, beef ballsand many other kinds of meatballs. 5. Post-processing: (1) Automatic Steaming and Cooking Tank: After the balls are formed, they can enter the forming tank with a water temperature of 85°C and a boiling tank water temperature of about 95°C (the steam pipe in the tank is heated, and the water temperature and flow rate can be controlled). The water in the tank forms a water flow through the hot water circulating pump, so that the balls that fall into the water tank from the meatball forming machine will start to flow to the end of the forming tank soon after entering the water (this flow process is controlled by the regulating valve to control the flow rate of the water to control the flow rate of the meatballs) , In this way, the meatballs will come out of the groove after reaching the ideal forming state. (2) Direct freezing Fresh meatballs: the Fresh balls are directly dropped onto the conveyor belt or directly onto the plate after forming, and then cooled. (3)Automatic Deep-frying Machine: The balls are directly transported into the fryer machine for high temperature treatment, and then cool down ,packaged and sold. If you tell us your needs, Efu corp. will provide you with a perfect solution.

"Food-grade conveyor belt" refers to a food-grade conveyor belt suitable for the food processing industry. It can directly participate in the entire process of food processing. Changes, the influence of odors, and the pollution of harmful ingredients. In the conveyor belt industry, there are PU (polyurethane), PE (polyethylene), PVC, SIR (silicon rubber), and PTFE (Teflon) materials that meet the requirements of food grade. (1) PU (Polyurethane): Polyurethane material is wear-resistant, temperature-resistant, non-polluting, non-toxic and tasteless, resistant to a variety of acids and alkalis (PH value between 5-9) and organic solvents. PU food grade conveyor belt meets FDA food grade standards and has been used in the international food industry. (2) PE (Polyolefin Hydrogen): It has stable chemical properties, can resist corrosion of many chemical substances (except nitric acid and sulfuric acid) at room temperature, is odorless, and can be used at -70℃~+150℃. PE food grade conveyor belt meets FDA food grade standards, high temperature combustion is non-toxic, suitable for conveying in tobacco industry and food industry. (3) PVC (Polyvinyl Chloride): It has stable physical and chemical properties and can withstand a variety of acids and alkalis. The PVC food grade conveyor belt meets the hygiene index, has the characteristics of non-toxic, tasteless, not easy to deform, light and durable. (4) SIR (silicone rubber): It has good heat resistance, and the surface has anti-sticking effect. SIR food grade conveyor belt is non-toxic and tasteless, and its surface can withstand an instantaneous temperature of -100℃~+250℃, and can transport sticky dough, fructose, chocolate sauce, etc. (5) PTFE (Teflon): PTFE food grade conveyor belt has the characteristics of acid and alkali resistance, high temperature resistance (-70℃~+260℃), humidity resistance, and abrasion resistance. In addition, in addition to the above-mentioned conveyor belt materials, stainless steel conveyor belts of various structures are widely used in the food conveying process. Our company will recommend the most suitable conveyor belt equipment to customers based on their products and processing technology. Ensure food safety and sanitation, and promote human health!

The bowl cutter uses the cutting action of the high-speed rotation of the cutting knife to chop meat, fish, chicken, vegetables, fruits and other materials and auxiliary materials into meat or mash. It has the characteristics of short cutting time, low temperature rise, high fineness of materials, sufficient protein extraction, elasticity, the material is cut and the emulsification effect is nice, and high yield. The cutting speed is adjustable, which can adapt to different materials and process requirements. The mixer can fully stir and mix various raw meat with starch, auxiliary materials, water, etc., and is suitable for making various fillings. Generally, the mixer adopts a parallel biaxial structure, which will mix the material evenly and inflated sufficiently. The meat grinder is divided into fresh meat grinder and frozen meat grinder, which is also a necessary equipment in food processing. Frozen meat grinders are most commonly used in industrial production. It can directly chop the frozen meat of un-thawing below 12℃ ,and make into the grains with different dimensions .The temperature of the meat rises a little. It is good for cutter or mixer, initial preparation work. For the meat grinder, if chopping axis has the proper chopping course with big mouth of entering the material ,while the material can add smoothly,with high production effects. In summary, the meat grinder can obtain different size and granular meat fillings according to the diameter of the orifice plate. The bowl cutter has the dual functions of chopping and stirring, but it has a better emulsification effect and is more suitable for products that emphasize refined taste, such as sausages. The mixer can mix evenly, so that all kinds of materials are fully integrated. The three have their own advantages and should be selected according to the specific product and production process requirements. At the same time, manufacturers and suppliers with a strong sense of responsibility should also be selected when purchasing such equipment. EFu Corp. has rich industry experience, we are willing to provide you with high-quality equipment and first-class service!

Prepared foods are called "Preparedfoods" in English-speaking countries, in Chinese are "prepared foods that can be directly cooked after washing, cutting or other pretreatments, pre-processed foods"; in Japan, they are usually called "Processfoods" or processed foods. It covers meat, aquatic products, vegetables, pasta, etc. Now prepared foods are becoming more and more popular among consumers in the market because of their deliciousness, time-saving and labor-saving. For food manufacturers, the production of prepared foods is a good solution to increase the added value of meat, aquatic products, and vegetables, and it will surely become a fast-growing new type of food processing industry. If you want to eat delicious prepared food, the relevant food processing machinery is indispensable. The equipment required for production includes fully automatic forming machine, coating machine, slicing & portion machine, tenderizer, slurry supply machine and auxiliary equipment, etc. The equipment can be widely used in the processing of various food materials: chicken strips, chicken popcorn, sleeve fish ring, minced beef patty, potatoes or vegetables, etc. forming, sizing, flouring, breading and other processes. Among them, conditioned meat products refer to non-ready-to-eat meat products that are processed with livestock and poultry meat as the main raw material, minced or cut, added with seasonings and other auxiliary materials, and processed by tumbling, mixer, seasoning or preheating. It should be noted that prepared foods must be stored, transported and sold under refrigerated or frozen conditions, and must undergo secondary processing before consumption. Our company produces meat grinders, slicers Chicken Slicing Machine, cutter, mixers ,vegetable processing equipment Three Dimensional Dicing Machine and other food conditioning machinery. Please pay attention to various equipment provided by our company!

When customers walk into the supermarket, the pieces of fruit and vegetables on the shelves can no longer surprise them, but what about dried meat? The dried meat is different. The nutritious and uniquely flavored dried meat is not only a pleasant supplement to a glass of wine or beer, but also a delicious snack food. Dried meat is a flaky meat product made from pickled and roasted pork, beef, and poultry. Process flow of dried meat processing: Fresh meat → material selection → pretreatment → freezing or not freezing → slicing → seasoning → spreading out → drying → forming → baking → cooling → packaging Take chicken breast meat as an example: use our Chicken Breast Slicer to cut chicken breast meat into thin slices (1.5-3 mm), pickle them with various spices, and then dry them with hot air and low temperature to remove water. Finally, bake at a high temperature in a far-infrared oven for 1-2 minutes to thoroughly stimulate the aroma of the chicken. You can also use our meat grinder to obtain minced meat to produce dried meat. Dried meat is loved by people all over the world. This instant product, called "snacks" in English and "Снэки" in Russian, can satisfy hunger quickly and easily, and requires no additional preparation. Now the production of dried meat has become one of the most promising areas in the meat industry.

The vegetable washing line is the production equipment that must be used for the deep processing of vegetables. The sale of vegetables through deep processing of vegetables is also called clean-egetables. This kind of clean vegetables sales is widely used in supermarkets, schools, large enterprises and institutions, etc., which are major customers with clean vegetables demand. From the point of view of food, the chemical has the characteristics of convenience and safety. From the environmental point of view, the clean vegetable greatly reduces the generation of domestic waste. The production and cleaning line has the characteristics of high automation, flexibility and convenience. How to set up a vegetable washing line? The vegetable washing line is a non-standard customized equipment. The production line is a combination of multiple single-machine equipment. We can customize the size according to the type of vegetables processed by the customer and the daily processing output. The processing of clean vegetables can be divided into leaf vegetable processing and Root vegetables are processed in two parts. Because these two types of vegetables are different in nature, when the vegetable cleaning equipment is combined, there are both the same and different. The difference is that the roots and stems need to be peeled in the early stage and soaked in the later stage, because the root vegetables contain more starch (such as bean shreds). ), so it is necessary to soak and clean to prevent oxidation of vegetables. Cleaning process of vegetable washing line: Leafy vegetables: upgrade-select-coarse wash-cut-fine-dehydrated-packaging Roots and stems: lifting-peeling-selecting-cutting-soaking (fine washing)-dehydration-packaging Introduction of vegetable washing line equipment combination: ①Hoist: The hoist is a connecting device. The main body of the machine is made of sus304 food-grade stainless steel, and the belt is made of food-grade pu for conveying. The conveying material through the hoist is highly efficient, evenly conveyed, and has no damage to the equipment. Equipment specifications are designed according to needs. ②Vegetable cleaning machine: The bubble cleaning machine adopts mesh belt for transmission. The gas produced by the high-pressure air pump causes the vegetables to turn strongly in the cleaning machine, which effectively separates the attachments and impurities on the surface of the vegetables. At the same time, the material is tossed in the soda and water mixture. , It effectively avoids damage to materials such as bumps, scratches, etc. during the cleaning process. In the process of material transportation, the spray cleaning function is added, so that after the material is cleaned in the steam bath, it is sprayed and cleaned. The function of this process is to replace and remove the dirty water on the surface of the material to improve the cleaning effect of the material. After cleaning the materials for the second time, the external cleaning spray water automatically flows into the water bath to replace the cleaning water in the supplementary water bath, maintain the cleanliness of the water quality in the water bath, and improve the use of cleaning water. Rate, and increase the cleaning effect. ③Selection table: material picking, dividing and conveying, equipped with continuously variable speed drive, detachable side board and waste collection tank, maintenance and cleaning Convenient, the materials are put into the conveyor belt and transported to the next process after the processing of the workbench is completed, the waste is discharged through the waste collection tank, and the number of stations is customized according to customer needs ④Vegetable washing machine: This washing is the second washing of vegetables. The equipment adopts a plate chain conveyor belt for conveying. This machine not only has the function of a coarse vegetable washing and washing machine, but also has an ozone disinfection function according to customer requirements. During the cleaning process Eliminates pesticide residues in vegetables. At the same time, the machine is equipped with a multi-channel strong magnetic function to prevent vegetables from remaining in the vegetables after the blade is broken during the cutting process, causing hidden food safety hazards. The device is equipped with a brush to remove impurities. The brush can effectively remove the hair, weaving and other foreign objects in the vegetables, and the final quality of good vegetable cleaning can be checked. ⑤Peeling machine: It is a device mainly for cleaning and peeling root vegetables. The brush is made of imported nylon material, which does not shed hair, has good toughness, adjustable peeling speed, high peeling efficiency, and good effect. It is connected with other equipment to form an assembly line for use, which greatly improves production efficiency. ⑥Air-drying dehydrator: After cleaning, the surface of vegetables will have a lot of water. Therefore, it is necessary to remove water from the washed vegetables as a whole. Using a vibrating air-drier can effectively remove most of the water droplets on the surface. The equipment has the dual effect of vibration and air drying to realize that the fan adopts up-blowing and down-blowing multi-faceted wind and wind-dried. The surface moisture of the material is blown dry by the high-pressure wind of multiple rows of fans, and the nozzle is made into a wind knife shape, which effectively improves The air volume pressure generated by the fan can better realize the pressure effect of the material by the wind. ⑦Vegetable cutting machine, cutting machine, cutting machine, cutting machine, the machine is imported from the whole machine, performance is stable, cutting to specifications can be customized according to requirements, and a multi-functional vegetable cutting machine can also be used, and different shapes can be realized by changing the knives Of slitting. This equipment is the supporting equipment of the clean vegetable washing machine,