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Food Service Preprocessing System
Food Service Preprocessing System Flowchart Ⅰ
Environment-Friendly Leafy Vegetable Line
Korean Lettuce, Cabbage, Spinach, Lettuce
Environment-Friendly Leafy Vegetable Line is composed of the trimming, processing, washing, sterilizing, dehydrating, and packing processes and it uses vortex to wash the materials to minimize the damage to ssam vegetables and leafy vegetables and enhances the freshness by minimizing the touch of man.
Environment-Friendly Bulbs and Tubers Potato Line
Potato
Environment-Friendly Bulbs and Tubers Potato Line is comprised of the soaking, peeling, washing, trimming, processing, and packing processes. It procuces a less amount of wastewater for it does not water during peeling and maintains the freshness of the potato for it uses cool water to sort and move the materials.
Food Service Preprocessing System Flowchart Ⅱ
Environment-Friendly Bulbs and Tubers Vegetable Line
Radish, Potato, Sweet Potato / Burdock, Cucumber
Environment-Friendly Bulbs and Tubers Vegetable Line is comprised of Primary Washing, Trimming, Secondary Washing, Processing, and Packing. The Primary Washing uses brush and the Secondary. Washing uses air bubbles. It is capable of cutting the material into various forms and also packing them.
School Food Service Small Packing Line
This line various materials in various forms, packs them in small packages, and also discharges them.
Head office : 83, Hagye-ro, Jinyeong-eup, Gimhae-si, Gyeongsangnam-do, Korea
Gwangmyeong branch office : 1507, D Area Gwangmyeong TechnoPark, 60 Haan-ro, Gwangmyeong-si, Gyeonggi-do, Korea   
Anseong Service Center : 258, Deokbongseowon-ro, Gongdo-eup, Anseong-si, Gyeonggi-do, Korea
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