Thawing frozen fish rapidly and evenly using water circulation to maintain meat quality.

Removing fish scales automatically without damaging the skin or fish body.

Feeding fish raw materials continuously and stably into processing units to reduce manual labor.

Cutting off fish heads and tails precisely using rotary blades for uniform size preparation.

Heating open filled cans to expel air to create a vacuum seal.

Removing excess surface water from fish pieces efficiently before filling or cooking.

Dosing oil, brine, or sauce precisely into fish cans at controlled speeds.

Printing production dates, batch numbers, and logos clearly onto cans or lids.

Generating high-pressure air bubbles in a water tank to gently loosen dirt and wash raw fruits and vegetables without damaging them.

Integrating multi-head weighing, high-precision dosing, and automatic jar/can filling in one PLC-controlled system.

Creating airtight double-seam seals for metal cans with optional vacuuming or nitrogen flushing to ensure long-term product shelf life.

Removing surface grease and residues using dual-stage water spraying to clean sealed cans thoroughly after filling.

Providing high-temperature thermal sterilization at ~121°C to extend canned food shelf life and satisfy strict safety standards.

Blowing off surface moisture from washed cans using ambient high-speed air knives to prepare them for labeling.

Applying paper or film labels around cylindrical cans using fast-drying hot melt adhesive for economical, high-speed labeling.