Core Operational Logic and General Workflow
While production lines for different product categories adjust their specific steps based on product characteristics, the core logic involves the seamless integration of modular equipment to create a closed-loop process-from raw material pretreatment to finished product packaging. Taking a typical UHT (Ultra-High Temperature) liquid milk line as an example, the system must precisely synchronize the timing of four key stages: preheating, homogenization, sterilization (at 135°C–142°C), and cooling. It ultimately establishes a pressure-controlled link with the aseptic filling system, ensuring full compliance with the GB 16798-2022 hygiene standards for food machinery.
The general workflow typically includes: raw material screening and pretreatment → core processing (cooking/sterilization/forming, etc.) → air drying/cooling → sorting and inspection → finished product packaging. Some lines also incorporate CIP (Clean-in-Place) systems to prevent cross-contamination.
Common Mainstream Types
Food processing production lines are customized according to the specific product category. Widely used types on the market include:
Dough-based Product Production Lines
These include lines for steamed buns, biscuits, and instant noodles. Steamed bun lines automate the entire process-dough mixing, sheeting, forming, proofing, and steaming-with capacities ranging from 500 to 13,000 units per hour, making them suitable for central kitchens and pasta processing plants. Biscuit lines can produce various types, such as hard-dough, short-dough, and cookies, utilizing CPU-based control for automated operation from dough sheeting to packaging. Instant noodle lines integrate dough mixing, steaming, frying or non-frying drying, and automatic portioning, while incorporating IoT technology for real-time production monitoring.
