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Application Scenarios For Egg Liquid Processing Line

Egg liquid (including whole egg liquid, egg white liquid, egg yolk liquid, and seasoning egg liquid) is widely used in the following fields due to its convenience, safety, and standardization characteristics 1. Food processing industry 2. Catering service industry 3. Family and Retail 4. Industrial and Special Purpose Egg production equipment covers the entire process from raw material processing to finished product packaging, with main application scenarios including:1. Egg processing plantCleaning and sorting equipment: Remove eggshell dirt and sort cracked eggs (such as optical detectors and ultrasonic cleaning machines).Egg beating and separation equipment: The fully automatic egg beating machine separates egg liquid and eggshell, and the egg yolk and egg white separator meets the needs of different products.Sterilization equipment: Pasteurizer or High Temperature Transient Sterilization (HTST) ensures food safety.Homogenization and filtration equipment: eliminates egg layering and improves texture uniformity.Filling and packaging line: sterile filling machine, vacuum packaging machine to extend shelf life, supporting liquid or frozen egg liquid packaging. CIP Cleaning Storage after slaughter Pasteurization and canning Pasteurization machine Beat eggs, store and filter Pasteurize egg liquid Store egg liquid Egg water tank 2. Supporting production lines for food enterprisesBaking/Meat Products Factory: Integrated egg liquid processing equipment, directly supplying production line needs.Central kitchen: Small and medium-sized egg beaters and sterilization equipment meet the needs of batch pretreatment.

Application Scenarios of Ice Cream Production Line

The application scenarios of ice cream production line equipment cover large-scale industrial production, food service chains, innovative product development, and more. Below is a detailed overview of the types of ice cream and the corresponding production processes and equipment:1. Types of Ice CreamIce cream can be categorized into multiple types based on production techniques, ingredients, and forms: ● Soft-Serve Ice Cream: Made with lower fat content and higher air incorporation (overrun), typically served directly from a continuous freezer. Common in fast-food chains and kiosks. ● Hard Ice Cream: Higher fat content, slower freezing process, and denser texture. Often used in packaged retail products. ● Sorbet: Dairy-free, fruit-based frozen dessert with a smooth texture, requiring specialized mixing and freezing equipment.2. Core Production Line ComponentsModern ice cream production lines integrate automated equipment to achieve efficiency and consistency: Pasteurizer: Ensures microbial safety by heating mixtures to 83–85°C for 15 seconds. Homogenizer: Breaks down fat globules for smoother texture (e.g., high-pressure homogenizers). Continuous Freezer: Churns and aerates the mixture to create overrun (volume expansion up to 100%). Filling Machine: Deposits ice cream into cups, cones, or molds; supports multi-flavor layering.Quick-Freezing Tunnel: Rapidly hardens products at -40°C to preserve structure.3. Application Scenarios1Large-Scale Industrial Production Key Users: Dairy factories, frozen dessert manufacturers.  Features: ■Fully automated lines (e.g., mixing → aging → freezing → packaging) for outputs of 2,000–10,000 cups/hour. ■Compatibility with diverse formats: cups, cones, bars, and novelty shapes.

Application Scenarios of Dairy/Beverage Production Line

The production scenarios of beverage equipment cover the entire process from raw material processing to finished product packaging, involving various equipment combinations and process links. They can be specifically divided into the following categories: raw material processing and blending scenarios, sterilization and cooling scenarios, filling and sealing scenarios, and packaging and warehousing scenarios.