Zepeed

Process Workflow

A Seamless Processing Line from Receiving to Shipping

From preprocessing to heating, seasoning, finishing, and conveying. This is the workflow for the entire process. Select a step to view the equipment role and detailed specifications.

9 Automation Modules
24H Continuous Operation
HACCP Hygienic Design Standard
  1. 01

    Preprocessing · Forming

    The first step that shapes raw materials into a uniform form

    Slicer · Filleting Machine Uniform forms through filleting, strip cutting, and fine cutting Roller · Press Even thickness and a softer texture
  2. 02

    Heating · Tearing

    Completing flavor and texture with heat and grain

    Roaster · Griller Even cooking with conduction and radiant heat Tearing Machine Tears along the grain into soft strips
  3. 03

    Seasoning · Drying

    Adding flavor and controlling moisture

    Mixer · Seasoning Blender Blends seasoning evenly throughout Drying Equipment Preserves flavor and nutrients through low-temperature drying
  4. 04

    Finishing · Preservation

    Protecting safety and freshness before shipping

    Sterilizer · Pasteurizer Secures shelf life through microbial control Rapid Freezing Equipment Maintains texture and freshness through rapid freezing
  5. Conveying · Logistics Backbone A conveyor line that connects every process without interruption

Equipment Dictionary

Equipment Stories by Process

Short informational guides explaining the principles and selection criteria behind each type of equipment. Choose a topic to read more.

01 Roasting vs. Grilling A guide to industrial grilling equipment for evenly grilling and roasting fish jerky, daruma, laver, and seaweed. It summarizes the features and selection criteria of roller, hot-plate, and rotary types. 02 What is tearing processing? A guide to tearing machines that automate the tearing process for shredded squid, jinmichae, and fish jerky. It explains key functions such as thickness adjustment, multi-layer feeding, inverter speed control, and the difference from shredders. 03 Food Sterilization Procedure A continuous sterilization and pasteurization workflow that improves the shelf life and safety of processed foods. 04 Slicer and Cutting Procedure A guide to precision cutting equipment for squid fillets and strips, daruma fillets, and fine seafood cutting. It compares equipment by purpose, including multi-filleting machines, triple filleting machines, straight strip cutters, fine cutters, and fresh-material filleting machines. 05 Rolling and Pressing Processing A guide to roller, pressing, and tenderizing equipment that expands and softens the flesh of daruma, pollock, and fish jerky. It explains compression rollers, multi-stage rollers, tenderizers, and box compressors by application. 06 Seasoning and Mixing Equipment Types A guide to mixer equipment for fish seasoning and seasoning or spice blending. It compares the features of agitators, bowl mixers, cylindrical mixers, V-type mixers, vacuum mixers, and other types. 07 Food Drying Methods A guide to low-temperature drying equipment that preserves the flavor and nutrients of seafood. It covers the difference between low-temperature cold/hot-air drying and high-temperature drying, and the drying process for laver and seaweed. 08 Why Rapid Freezing? A guide to rapid freezing equipment that reduces cell damage and preserves quality after thawing. It covers the difference from slow freezing, spiral rapid freezing, and rapid cooling processes. 09 Types of Automated Conveyors A guide to conveyor equipment responsible for raw material conveying, cooling, and sorting in processing lines. It explains the features and customization of belt, mesh, cooling conveyors, and electric carts.

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