Classification by Product Category
This is the most common classification method in the industry, with specific product categories requiring dedicated processing techniques and equipment configurations:
Bakery Product Production Lines
Represented by biscuit production lines, these consist of dough mixers, dough sheeters, stamping/rotary molding machines, tunnel hot-air ovens, cooling conveyors, and packaging machines. They enable the automated production of hard biscuits, shortbread biscuits, cookies, and sandwich biscuits; some models support custom mold patterns and multi-layer dough lamination processes.
Convenience Food Production Lines
Typified by instant noodle production lines, these cover the entire process-including brine mixing, dough aging, compound sheeting, multi-layer steaming, frying or non-frying drying, air cooling, and automatic packaging. Equipped with IoT monitoring systems, they achieve high-capacity, low-energy, continuous production.
Dairy Processing Production Lines
These can be subdivided into lines for pasteurized milk, yogurt, milk powder, and ice cream. Core equipment includes milk storage tanks, milk clarifiers, homogenizers, pasteurizers, and aseptic filling systems. Some pilot-scale lines feature fermentation tanks with capacities of 40–50L, supporting flexible switching between multiple product types.
Nut and Peanut Deep-Processing Lines
These encompass various specialized lines for products such as fried peanuts, peanut butter, peanut milk, and blanched almonds. Utilizing microwave roasting and low-temperature vacuum frying technologies, core equipment includes automatic soaking tanks, blanching/peeling machines, automated fryers, fine grinders, and sterilization/filling machines. They achieve peeling rates of up to 95% and whole-kernel retention rates of up to 85%.
Pickled Vegetable Processing Lines
Designed for root vegetables such as radishes, kohlrabi, and mustard greens, these lines integrate brush-roller washing, cutting, pressing/dewatering, constant-temperature seasoning, and pasteurization units. They allow for precise control over dewatering levels and are suitable for the large-scale production of radish products in various flavors, such as sweet-and-spicy and five-spice.
