Customer Background
A Thai chain restaurant central kitchen produces fruit and vegetable sauces, fish paste products and pre-made meat fillings every day. There are many categories and small batches, which requires equipment to be compatible across categories and clean quickly.

Pain Points：

One machine must take into account fish paste, fruit and vegetable puree, and meat fillings, and the risk of equipment contamination is high;

Frequent switching of speed and formula is required, and manual experience is highly dependent;

Traditional equipment has a fixed number of revolutions, and it is difficult to balance fineness and production capacity.

Lösung

Using ZB80 variable frequency chopper, the knife speed/pot speed can be quickly adjusted to adapt to different raw materials;

With built-in temperature control and time program group, different process parameters can be preset and called with one click;

Sanitary design + quick-disassembly structure, auxiliary CIP, cleaning and production change only takes 15 minutes;

Add anti-choking cover and safety interlock to improve operation safety.

Results (half-year operation)

Single shift can switch 6-8 products without waiting for equipment cooling;

Fruit and vegetable cell walls are broken more evenly, sauces taste smoother, and customer repurchase increases;

Fish paste output rate increased by 12%, meat filling water output rate reduced by 20%;

Energy consumption is reduced by about 15% compared with the old model, meeting the company’s energy-saving goals.