Material behaviour
Initial water content, sugar or fat level, piece size, loading depth and sensitivity to heat.
Food, fruit & ingredients
A dedicated pathway for fruit, vegetables, dairy, prepared foods, nutrition products, pet food and specialty ingredients.
Material trial results
Review fruit, dairy, prepared-food and botanical samples produced during SHENSHENG material trials.
Selection inputs
Product shape, water content, loading depth, cycle time, cleaning method and production rhythm all affect system capacity.
Initial water content, sugar or fat level, piece size, loading depth and sensitivity to heat.
Colour, shape, texture, rehydration, aroma and acceptable final moisture.
Fresh kilograms per batch, tray loading, campaigns per day and seasonal production peaks.
Washing, cutting, pre-freezing, tray handling and upstream or downstream interfaces.
Electrical supply, cooling conditions, drainage, equipment access and maintenance clearance.
Product changeover, tray sanitation, chamber cleaning and operator workflow.
Capacity logic
A useful proposal connects saleable finished product to fresh load, cycle duration, yield assumptions, working days and peak demand—not a single headline capacity.
Equipment selection
Compare batch load, shelf area, quick-freezing layout, utilities and production-planning inputs across the SSFD range.