Prima Meat Packers (Japan)
Machine purchased: 2 units of 300kg industrial vacuum low-temperature frying machines
Main business: high-end deep processing of meat (meat jerky, crispy meat chips)
Customer Background and Pain Points:
As a famous Japanese meat products giant, the company imposes strict requirements on product quality and food safety standards.
Traditional meat processing (drying or high-temperature frying) can easily trigger oil oxidation and rancidity, causing products to turn black, develop a rancid smell, and retain high residual oil, failing to meet the Japanese market's entry standards for low-fat, high-quality healthy meat jerky.
Customized Technology and Solutions:
Gentle high-protein dehydration process: A low-temperature vacuum dehydration technology developed specifically for meat accelerates moisture evaporation under extremely low vacuum, completely avoiding the damage of high oil temperature to protein and natural flavor.
Variable-frequency multi-stage oil removal and fully automatic continuous precision filtration: Equipped with a variable-frequency centrifugal oil removal system and a fully automatic continuous precision filtration oil tank, it removes meat residue in real time, effectively delaying the rise of the oil acid value and ensuring extremely low oil content in finished products with no black spots left on the surface.
Japan-grade hygiene and pressure-bearing structure: The entire machine is made of thickened SUS304 stainless steel with composite mechanical seals, completely eliminating sanitary dead corners and ensuring leak-free operation under long-term high vacuum.
Quantified Value and Efficiency Gains:
Production capacity bottleneck breakthrough: The linked capacity of the two 300kg machines enabled meat snacks to leap from small-batch trial production to large-scale industrial continuous production.
Quality and shelf life improvement: The oil content of finished products has dropped significantly, with a rich meaty aroma and plump texture; the oil oxidation and deterioration rate has decreased markedly, and the shelf life of products has been greatly extended.
Consumables and oil cost savings: The in-line oil filtration system significantly extends the service life of frying oil, greatly reducing the factory's oil costs and waste oil disposal expenses.
Executive Testimonial (Client Endorsement):
“In Japan's meat processing industry, nearly stringent standards are imposed on oil temperature control for high-protein materials and on machine hygiene dead corners. Meat is extremely prone to discoloration or oil rancidity caused by oil temperature fluctuations. The two 300kg industrial vacuum frying machines provided by Xinlianxing demonstrated astonishing stability in vacuum and temperature control during long-term continuous operation. Its variable-frequency centrifugal oil removal and continuous precision filtration systems not only helped us keep the oil content of finished products at an extremely low level, but also greatly delayed oil oxidation, dramatically reducing consumables and oil costs. The products fully meet the Japanese market's strict requirements for healthy, low-fat, high-quality meat snacks.”
—— Director of Production Technology, Prima Meat Packers / Head of Production Engineering