The best of the milk pasteurizer, homogenizer and milk filling machine

Type II data collector with universal input and excellent LCD input operator, full dynamic high precision display clear, even in the dark clearly visible The software can keep the current data and open the historical data (including the wind speed, humidity and temperature in the frozen area). With real-time screen and real-time data, historical screen and historical data display and image output, printing. The data collection interval is 2 to 300 seconds, adjustable in seconds. The historical data is output

Functional section composition: Noodle cooling, automatic feeding, automatic packing, finishing molding, automatic feeding, rapid freezing, automatic discharging, automatic box removal, cleaning and disinfection, return feeding, etc Features of production line 1. Safe, hygienic and efficient. 2. Keep the noodles smooth and smooth, and keep the nutrition of noodles effectively. 3. PLC programming control, touch screen man-machine interactive operation, production capacity adaptive design. 4. Realize full automatic noodle production and reduce labor cost. Application field Automatic production of frozen noodles and

Functional section composition: Dumpling receiving conveying system, spray system, spray freezer, discharging system, net belt cleaning and drying system. Features of production line 1. Safe, hygienic and efficient. 2. Jet freezing technology, rapid freezing, more fresh dumplings 3. PLC programming control, touch screen interactive operation. 4. Dumpling automatic cargo freezing full automatic production, reduce labor costs. Application field Mechanism frozen dumplings.

Preservation storage is a kind of storage method which can inhibit the activity of microorganism and enzyme and prolong the long life of fruits and vegetables. Cold storage technology is the main way of modern fruits and vegetables preservation at low temperature. The preservation temperature range of fruits and vegetables is 0℃ ~ 15℃, preservation storage can reduce the incidence of pathogenic bacteria and fruit decay rate, but also can slow down the respiratory metabolism process of fruits, so as