Automatic Oyster Sauce Paste production line Price

The price of an automatic oyster sauce paste production line ranges from $120,000 to $2,800,000, and its price is mainly determined by the daily processing capacity of oysters, the configuration of core cooking and refining equipment, the precision of high-viscosity filling technology, the level of digital control and the scale of by-product recycling systems, which together determine the investment cost, production efficiency, product quality and market competitiveness of the production line. An automatic oyster sauce paste production line is a composite set of bio-fermentation and thermal processing systems deeply customized for the physical characteristics of oyster sauce, such as high viscosity, high protein content, easy gelatinization and agglomeration of starch, and hard particles (oyster shell fragments) in raw materials. It is essentially different from soy sauce (long-term fermentation type), garlic sauce (grinding type) and barbecue sauce (high-temperature stir-frying type) production lines: the core contradictions of oyster sauce production lie in the balance between oyster juice impurity removal and flavor retention, the prevention of scorching and uniform gelatinization of starchy materials during high-temperature cooking, and the precision control and anti-dripping of ultra-high viscosity fluids in the filling link. Modern automatic oyster sauce paste production lines have realized continuous operation from oyster meat preprocessing to finished product packaging. The single-line filling speed of leading enterprises has reached 20,000 bottles per hour, the filling precision can be stably controlled within ±0.2g through closed-loop feedback, and the annual production capacity has exceeded one million tons. This article will elaborate on the price-related details of the automatic oyster sauce paste production line in detail according to the seven core systems in the sequence of the technological process, naturally integrating all required equipment terms into the paragraphs, with simple and easy-to-understand language and ensuring the total word count reaches 2000 words.

Price Impact of Raw Material Preprocessing and Oyster Juice Extraction System

The raw material preprocessing and oyster juice extraction system is the starting point of the automatic oyster sauce paste production line, which is mainly used to clean fresh oysters, open shells to take meat, and extract and concentrate oyster juice, laying a foundation for the subsequent refining and cooking links. Oysters are delicate in meat, strong in heat sensitivity, and easy to lose flavor substances after being left for a long time. Therefore, the equipment configuration of this section must focus on low-temperature control and efficiency improvement. The price of this section accounts for about 18%-23% of the total price of the production line, and there are obvious price differences according to the degree of automation and processing capacity.

The high-pressure bubble cleaning machine is the core equipment for oyster cleaning. After being fished from the marine ranch, the oysters are directly transported to the production base in the producing area and enter the bubble cleaning tank. High-pressure air at the bottom makes the water churn violently, and cooperate with the brush roller group to efficiently peel off the sludge and microbial film on the surface of the oyster shells, eliminating the residue of chemical pollution. The price of a small-scale high-pressure bubble cleaning machine suitable for processing 5-10 tons of fresh oysters per day is about $6,500 to $15,000; the price of a medium-scale cleaning machine suitable for 20-50 tons per day is between $16,000 and $35,000; the price of a large-scale cleaning machine suitable for 80-100 tons per day can reach $36,000 to $75,000. The equipment is made of food-grade stainless steel, which is corrosion-resistant and easy to clean, ensuring food safety. A small grinder machine can be used to slightly grind the surface of oysters with stubborn dirt, which is convenient for thorough cleaning, with a price of $2,200 to $5,500.

The low-temperature shell opening and meat taking equipment is designed for the characteristics of delicate oyster meat and strong heat sensitivity. Advanced production lines adopt full-process low-temperature control technology (ambient temperature ≤15℃) and are equipped with semi-automatic or fully automatic shell opening auxiliary devices. Workers operate auxiliary stations to complete shell opening and peeling, and strictly control the time from shell opening to oyster meat entering the next process within 2 hours, maximizing the retention of umami substances and amino acids in oyster juice. The price of a semi-automatic shell opening auxiliary device is about $8,000 to $18,000; the price of a fully automatic shell opening machine with intelligent positioning function is between $19,000 and $48,000. The motor of the equipment needs a matching charger to ensure stable power supply and avoid equipment failure caused by power interruption, with a charger price of $950 to $2,300.

The continuous cooking extraction line is used for extracting oyster juice. After being cleaned, the oyster meat enters the jacketed cooking extraction tank, and adopts a gradient heating process to fully extract oyster protein and flavor components. The extract is transported to the triple-effect falling film evaporator through pipelines for vacuum concentration to obtain high-concentration oyster juice stock solution. The key control parameters: evaporation temperature ≤65℃, vacuum degree -0.08～-0.09MPa, to prevent the decomposition of heat-sensitive umami substances. The price of a small-scale continuous cooking extraction line is about $12,000 to $28,000; the price of a medium-scale extraction line with gradient temperature control function is between $29,000 and $65,000; the price of a large-scale extraction line with automatic feeding and discharging functions is $66,000 to $150,000. A Hammer Mill can be used as an auxiliary equipment to crush the oyster meat residues after juice extraction, which is convenient for subsequent treatment, with a price of $5,800 to $13,500. A coarse crusher is used for preliminary crushing of oyster shells with residual meat, so as to fully extract flavor substances, with a price of $5,200 to $12,000.

Price Impact of Oyster Juice Precision Filtration and Foreign Body Removal System

The trace oyster shell fragments remaining in the oyster juice are the main physical foreign body risk in oyster sauce production. The traditional process relies on static precipitation, which is low in efficiency and incomplete in removal. The patented automatic filtration device has been industrially applied, which greatly improves the filtration efficiency and quality. The equipment configuration of this section mainly includes vibrating screen filtration devices and mass flow meter closed-loop feeding systems. The price of this section accounts for about 12%-17% of the total price of the production line, and the price difference is mainly determined by the filtration precision and automation level.

The vibrating screen filtration device adopts 80-100 mesh food-grade stainless steel vibrating screen, which is laid on the upper layer of the liquid collector. The angle between the screen and the horizontal plane is adjustable between 0° and 90°, driven by a vibration motor. After the oyster juice flows into the screen, the pulp passes through the screen holes and enters the liquid collector; the oyster shell fragments and coarse particles move horizontally to the right under the action of the horizontal component force Fh = F1·cos(α), and continuously impact the screen surface under the action of the vertical component force Fv = F1·sin(α), destroying the filter cake layer and preventing screen hole blockage. The oyster shell fragments at the end of the screen are connected with a deflector, and after moving to the deflector, they automatically fall into the collection bucket under the combined action of gravity and vibration force, realizing continuous automatic slag discharge without shutdown for cleaning.

The price of a small-scale vibrating screen filtration device is about $5,500 to $13,000; the price of a medium-scale device with adjustable screen angle and automatic slag discharge function is between $14,000 and $32,000; the price of a large-scale device with high-precision screen and real-time blockage monitoring function is $33,000 to $70,000. An Air cooled crusher can be used to crush the collected oyster shell fragments into small particles, which is convenient for subsequent resource utilization, with a price of $6,000 to $14,000. A Dust Grinder and a dust collector grinder are used to solve the dust pollution problem during the crushing of oyster shell fragments, with a single price of $3,300 to $8,200.

The filtered pure oyster juice is pumped into the cooking device through the second pipeline, and a mass flow meter is installed on the pipeline. The flow meter forms a PID closed-loop control with the discharge valve of the upstream buffer tank and the feed valve of the downstream cooking tank, realizing precise measurement of oyster juice feeding amount, data traceability, and batch error ≤±0.5%. The price of a common mass flow meter is about $4,200 to $10,000; the price of a high-precision mass flow meter with real-time data transmission function is between $11,000 and $25,000. In addition, a universal grinder can be used to grind auxiliary spices such as black pepper and dry ginger, which are added to the oyster juice to enhance flavor, with a price of $3,000 to $7,800.

Price Impact of Multiphase Material Automatic Batching and Premixing System

The oyster sauce formula includes three types of raw materials with different physical properties: liquid phase (oyster juice, water), powder phase (white sugar, salt, monosodium glutamate, xanthan gum), and starch milk phase (hydroxypropyl distarch phosphate). The automatic production line adopts an integrated scheme of shunt preprocessing and precise feeding, which can avoid agglomeration of powder materials and uneven mixing of starch milk, ensuring the stability of product quality. The price of this section accounts for about 15%-20% of the total price of the production line, and the price difference is mainly determined by the batching precision and mixing effect.

The powder premixing and magnetic impurity removal device includes a mixing cylinder, a second feeding port, a premixing motor and a built-in spiral blade. A premixing screen and a magnetic rod are connected in series between the feeding port and the mixing cylinder to intercept powder agglomeration and possible metal foreign bodies. White sugar, salt, monosodium glutamate, xanthan gum and other powder materials are put into the mixing cylinder according to the formula ratio, and the spiral blade performs dry powder homogeneous mixing at a set speed (usually corresponding to a mixing time of 3-5 minutes). After mixing, the powder is pneumatically transported to the cooking device through the third pipeline. The price of a small-scale powder premixing device is about $6,000 to $14,000; the price of a medium-scale device with magnetic impurity removal function is between $15,000 and $35,000; the price of a large-scale device with automatic powder feeding and mixing function is $36,000 to $80,000.

The starch milk online preparation system is designed for the characteristics of hydroxypropyl distarch phosphate, which is easy to agglomerate and difficult to disperse. It is equipped with an automatic starch feeding mechanism. The mechanism integrates a mass flow meter to realize precise measurement and transportation of starch from the silo to the buffer tank, replacing the traditional platform scale weighing + manual feeding mode, which significantly shortens the working hours and avoids powder residue near the feeding port. A quantitative amount of process water (accounting for 30-40% of the total mass of oyster sauce) is pre-injected into the buffer tank, and the starch is quickly dispersed and dissolved under the action of a high-speed jet mixer to form uniform starch milk without particles. The starch milk is then pumped into the vibrating screen (shared with oyster juice filtration or independent) for secondary filtration to ensure that no raw starch particles enter the cooking link.

The price of a small-scale starch milk online preparation system is about $7,500 to $18,000; the price of a medium-scale system with high-speed mixing function is between $19,000 and $45,000; the price of a large-scale system with automatic starch feeding and filtration function is $46,000 to $95,000. A Dry Fruit Powder Grinder Machine can grind dry fruits such as Seasam and Peanut into powder and add them to oyster sauce to enrich the taste, with a price of $9,000 to $22,000. A dry ginger grinding machine and a licorice grinding machine are used to process auxiliary spices, with a single price of $3,200 to $7,500. A black pepper grinder is used to grind black pepper into powder, which is added to oyster sauce to enhance flavor, with a price of $2,900 to $6,800.

The scraper device anti-hanging wall technology is an important auxiliary technology of this section. Dry powder materials are easy to remain near the feeding port at the top of the cooking tank and on the tank wall. The traditional process requires manual tank opening for cleaning, which is time-consuming and laborious, and there is a risk of pollution. The patented scraper device is installed on the stirring shaft and driven by the second lifter. After feeding, the scraper rotates around the stirring shaft, closely adhering to the tank wall to scrape off the adhering powder materials and push them into the main body of the material liquid, completely eliminating the risk of coking black spots and cross-contamination between batches. The price of a scraper device matching a small-scale cooking tank is about $1,800 to $4,500; the price of a device matching a large-scale cooking tank is between $5,000 and $12,000.

Price Impact of Intelligent Cooking and Precise Temperature Control System

The cooking process is the core unit for oyster sauce to form a viscous state, mature flavor and commercial sterility. The automatic production line has realized the leap from empirical temperature rise to digital twin cold spot tracking + liquid level adaptive heating, which can effectively avoid scorching of materials and ensure the stability of product quality. The equipment configuration of this section mainly includes cooking tank main body, stirring mechanism, cold spot tracking system and forced cooling system. The price of this section accounts for about 20%-25% of the total price of the production line, and the price difference is very obvious according to the cooking efficiency and temperature control precision.

The main body of the cooking tank adopts a 304/316L stainless steel reaction kettle, and a jacketed coil heating/cooling system is set outside the tank body. Three groups of hot water steam outlets and cooling liquid outlets are respectively opened along the height direction of the tank wall: low, medium and high positions, which can automatically switch the heat exchange area according to the liquid level height. The stirring system is equipped with an overhead drive device connected to the stirring shaft, and the shaft end is equipped with an anchor-type or paddle-type stirring blade, whose rotation speed is frequency-convertible and adjustable through a transmission. Aiming at the high viscosity of oyster sauce, the stirrer is designed with low shear and large flow characteristics to ensure that the overall temperature field of the material liquid is uniform during starch gelatinization and avoid local overheating and coking.

The price of a small-scale cooking tank with stirring function is about $8,500 to $20,000; the price of a medium-scale cooking tank with jacketed coil heating/cooling system is between $21,000 and $50,000; the price of a large-scale cooking tank with intelligent temperature control function is $51,000 to $120,000. A high speed Dry Grinder can be used to pre-process the powder auxiliary materials added during cooking, with a price of $11,000 to $28,000. A cutting type grinder can be used to cut the residual oyster meat into uniform sizes, ensuring uniform heating during cooking, with a price of $3,600 to $9,500.

The cold spot tracking and intelligent heating algorithm is the core technology of this section. An infrared sensor is installed on the top of the tank. After starting the material circulation pump, the infrared sensor emits a signal to measure the vertical distance H between it and the surface of the material liquid. Knowing the distance H0 between the infrared sensor and the bottom of the tank, the real-time liquid level height h = H0 – H. The multi-dimensional temperature measurement array uses a temperature measuring instrument to drive the temperature sensing probe to move vertically in the liquid column through the first lifter. The system automatically measures the temperature at 6 characteristic points: 10cm below the liquid surface (Ta), 5cm above the tank bottom (Tf), and four equal division points in between (Tb, Tc, Td, Te). Take the cold spot temperature Tcp = min(Ta, Tb, Tc, Td, Te, Tf) as the representative value of the material liquid temperature during heating, and automatically adjust the temperature sensing probe to this point. According to the liquid level height h, the PLC automatically switches the steam outlet level of the jacketed coil: when h ≤ 1/3H0, the steam exits from the low position; when 1/3H0 ＜ h ≤ 2/3H0, the steam exits from the medium position; when 2/3H0 ＜ h ≤ H0, the steam exits from the high position. This technology ensures that the heating medium always coincides with the main body of the material liquid, the thermal efficiency is improved by more than 30%, and the invalid heating of the air layer at the top of the tank is avoided.

The forced cooling system is used to quickly cool the material liquid after cooking to the suitable filling temperature (40-50℃). After cooking, the jacket of the cooking tank is switched to pass through cooling water, and at the same time, the material liquid is transported to an independent cooling device by a diaphragm pump through the pipeline at the bottom of the tank. The cooling device adopts a sleeve-type heat exchange structure, and the cooling liquid and the material exchange heat in countercurrent, with a cooling rate ≥5℃/min. The price of a small-scale forced cooling system is about $5,500 to $13,000; the price of a large-scale cooling system with high cooling efficiency is between $14,000 and $35,000. A cryogenic grinding machine can be used to grind sensitive spices at low temperature before adding them to oyster sauce, which can better retain the flavor of the spices, with a price of $22,000 to $50,000.

Price Impact of Ultra-High Viscosity Filling and Online Checkweighing Closed-Loop System

The viscosity of oyster sauce can reach tens of thousands to 100,000 centipoise, which is serious in hanging wall and poor in fluidity, making it the link with the highest technical barrier in the automatic production line. In recent years, the industry has broken through the “detection-feedback-correction” closed-loop control technology, increasing the filling precision from ±3-5g to ±0.2g, saving millions of yuan in raw material costs annually. The equipment configuration of this section mainly includes filling machines, intelligent checkweighing systems, capping machines and labeling machines. The price of this section accounts for about 22%-28% of the total price of the production line, and the price difference is mainly determined by the filling speed and precision.

The main models of filling machines are rotary piston filling machines or positive displacement gear pump filling machines. Adopting the positive displacement principle, the servo motor drives the hard alloy piston or high-precision gear to force the set volume of oyster sauce into the bottle. The filling valve is designed with a large-caliber and short-flow channel structure to reduce flow resistance. At the moment of filling completion, the built-in negative pressure suction device of the filling head starts to instantly suck back the residual liquid in the nozzle, completely solving the industry problem of “wire drawing and dripping” of high-viscosity oyster sauce polluting the bottle mouth thread. The price of a small-scale 4-head rotary piston filling machine is about $9,000 to $22,000; the price of a medium-scale 8-head filling machine is between $23,000 and $55,000; the price of a large-scale 12-head filling machine with a filling speed of 20,000 bottles per hour is $56,000 to $130,000.

The intelligent checkweighing and closed-loop feedback system is deployed after the “capping-labeling” process and before the “cartoning” process, and is equipped with a high-precision dynamic checkweighing scale. The checkweighing scale establishes a real-time communication link (Modbus TCP/Profinet) with the upstream filling machine PLC. The equipment parameters are as follows: weighing precision ±0.2g (for 500g-1kg specifications), production line speed ≥250 bottles per minute (adapting to 20,000 bottles per hour production line), protection level IP66, full stainless steel structure, resistant to high-pressure water flushing, and filtering algorithm optimized for liquid shaking scenarios, with millisecond-level stable reading. The rejection device adopts non-contact clean air blowing rejection to separate unqualified products (weight deviation, bottle cap leakage, missing labels) without damage, protecting the integrity of the bottle body label.

The closed-loop control logic is as follows: the checkweighing scale collects the net weight of each bottle in real time → compares it with the target value → calculates the average deviation and standard deviation of the current batch → sends correction instructions to the filling machine through the communication protocol → the servo system of the filling machine fine-tunes the piston stroke or rotation speed → the next bottle responds and adjusts immediately. The economic benefit is obvious: before applying this system, to ensure compliance with net content, oyster sauce filling generally sets a safety margin of 3-5g. With an annual output of 100 million bottles, the annual loss of raw material costs is as high as more than 1.5 million yuan. The closed-loop feedback system can compress the average filling amount to within the target value +0.5g, realizing almost zero overfilling. The price of a high-precision dynamic checkweighing scale is about $8,500 to $20,000; the price of a checkweighing system with closed-loop feedback function is between $21,000 and $50,000.

The automatic vacuum capping machine and high-speed labeling machine are supporting equipment for the filling system. After filling, the glass bottles enter the closed vacuum chamber, and the vacuum degree is -30～-50kPa to inhibit residual oxygen and microbial growth in the bottles. The servo capping head precisely controls the torque to ensure sealing without damaging the bottle mouth. The price of a small-scale automatic vacuum capping machine is about $6,500 to $16,000; the price of a large-scale high-speed capping machine is between $17,000 and $42,000. The high-speed labeling machine adopts rolling labeling or cold glue labeling process, with labeling precision ±1mm and speed synchronized with the filling machine. The price of a small-scale high-speed labeling machine is about $4,500 to $11,000; the price of a large-scale labeling machine is between $12,000 and $28,000. A 200KG grinder is suitable for small and medium-sized production lines to process auxiliary materials, with a price of $2,600 to $6,500; a 500KG Grinder is suitable for large-scale production lines, with a price of $7,000 to $17,000.

Price Impact of Digital Central Control and Intelligent Factory Integration System

The digital central control and intelligent factory integration system is an important guarantee for the stable operation and intelligent production of the automatic oyster sauce paste production line. It can realize real-time monitoring, data collection, formula management and remote control of the whole production line, improving production efficiency and product quality stability. The equipment configuration of this section mainly includes central control system, AI vision monitoring system and data collection system. The price of this section accounts for about 10%-15% of the total price of the production line, and the price difference is mainly determined by the control function and data processing capacity.

Taking the 20,000 bottles per hour intelligent production line of Lee Kum Kee Group, an industry benchmark, as an example, the single-line production capacity reaches 20,000 bottles per hour, doubling the production capacity of the traditional production line. The total investment of the project is 46 million Hong Kong dollars, of which 15 million Hong Kong dollars comes from the Reindustrialization Funding Scheme of the Hong Kong Special Administrative Region Government. The technical characteristics of this production line include AI vision monitoring, real-time data collection and full-link product traceability. Industrial cameras and deep learning algorithms are deployed to real-time monitor the bubble state during cooking, filling liquid level, bottle cap position and label fitting degree. The sensor network of the whole production line collects parameters such as temperature, pressure, flow, weight and energy consumption, and uploads them to the SCADA system and cloud data center. Each bottle of oyster sauce finished product code is associated with the oyster breeding batch, oyster juice cooking time, cooking temperature curve, filling machine and operator, realizing two-way transparent traceability from the ocean to the dining table.

The central control system adopts PLC main station + remote I/O slave station control, and the HMI touch screen integrates formula management, real-time curves, fault self-diagnosis and batch records. Multiple oyster sauce product formulas (such as Laozhuang oyster sauce, Caishen oyster sauce, low-salt oyster sauce, etc.) are prefabricated in the PLC control system. When changing products, the operator calls them with one key, and the equipment automatically adjusts the powder ratio, cooking temperature curve, filling amount and capping torque. The product changeover time is shortened to less than 30 minutes. The price of a small-scale digital central control system is about $6,500 to $18,000; the price of a large-scale system with full-process monitoring and remote control functions is between $19,000 and $48,000.

In addition, the digital central control system can be linked with various grinding equipment to realize automatic control of auxiliary material processing. For example, it can control the 200KG grinder and 500KG Grinder to grind materials such as salt, sugar, wheat, corn, rice, flour, coffee, tea, bean, mushroom, bone, meat, seeds and tobacco according to the set fineness, with prices of $2,700 to $6,800 and $7,200 to $18,000 respectively. An Electric Grinder is used for auxiliary crushing of small raw materials, with a price of $1,900 to $4,800. A CE Certificate grinder, which has passed European safety and quality certification, can be used to process high-grade oyster sauce auxiliary materials, with a price of $4,800 to $11,000, 20%-30% higher than that of ordinary grinders. It should be noted that in regions where it is legally permitted, some production lines may be equipped with Industrial Weed Grinder to process cannabis as auxiliary materials, with a price of $13,000 to $30,000. The system can also control equipment such as metal, Medicine, chemical and cannabis processing when needed, expanding the application scope of the production line.

Price Impact of By-Product Resource Utilization System

Modern automatic oyster sauce paste production lines have broken through the boundary of single product processing and upgraded to a circular economy model, realizing the resource utilization of waste oyster shells and the recovery of heat energy, improving economic benefits and ecological benefits. The equipment configuration of this section mainly includes waste oyster shell processing equipment and heat energy recovery systems. The price of this section accounts for about 5%-10% of the total price of the production line, and the price difference is mainly determined by the processing capacity and recovery efficiency.

Haitian Flavor Industry has built a resource utilization system with an annual processing capacity of 150,000 tons of waste oyster shells. The technical path is: the waste oyster shells are converted into soil conditioners through high-temperature calcination, crushing and screening. This product is rich in calcium, magnesium and trace elements, which can be used for acid soil improvement. The ecological benefit is remarkable: it has repaired more than 1.9 million mu of acidified land in 12 provinces and cities across the country, driving the increase of more than 70 kinds of crops such as rice and honey pomelo. The price of a small-scale waste oyster shell processing line is about $8,000 to $19,000; the price of a large-scale processing line with an annual processing capacity of more than 100,000 tons is between $20,000 and $50,000. An airflow pulverizer and an Ultrafine Grinder can be used to grind the calcined oyster shells into ultra-fine powder, which is convenient for making soil conditioners, with prices of $16,000 to $42,000 each. A vibrating pulverizer and a turbo grinder can be used as auxiliary crushing equipment for oyster shells, with prices of $7,000 to $17,000 and $6,000 to $14,000 respectively.

The heat energy recovery system recovers secondary steam from the high-temperature condensed water discharged from the jacket of the cooking process through a flash tank, which is used to preheat raw water or heat the workshop, reducing the steam consumption per ton of products by 18-22%. The price of a small-scale heat energy recovery system is about $3,500 to $8,500; the price of a large-scale system with high recovery efficiency is between $9,000 and $22,000. A Vacuum Mill can be used to assist in the drying and crushing of oyster shell powder, with a price of $16,000 to $38,000. A cassava grinding machine can be used to process other auxiliary materials that need to be added to the soil conditioner, with a price of $8,000 to $18,000.

In summary, the price of the automatic oyster sauce paste production line is affected by many factors, including the daily processing capacity of oysters, the configuration of core cooking and refining equipment, the precision of high-viscosity filling technology, the level of digital control, the scale of by-product recycling systems, brand and quality, transportation and installation costs, and customization requirements. When purchasing the production line, enterprises should comprehensively consider their own actual needs and fund budget, and select the appropriate equipment configuration. For example, small enterprises with limited funds can choose small and medium-sized production lines equipped with small grinder machine, 200KG grinder and Electric Grinder; medium and large-sized enterprises with stable sales channels can choose large-scale production lines equipped with 500KG Grinder, CE Certificate grinder, Hammer Mill, Ultrafine Grinder and other high-power equipment, and configure intelligent filling and digital central control systems to improve production efficiency and product competitiveness. At the same time, enterprises should also pay attention to the after-sales service of the equipment to ensure the stable operation of the production line and the long-term development of the enterprise. All equipment involved in the production line should meet food safety standards, especially the parts in contact with food, which should be made of food-grade stainless steel to ensure the quality and safety of the final oyster sauce paste product. At present, leading enterprises in the industry have realized a single-line production capacity of 20,000 bottles per hour, a filling precision of ±0.2g, integrated raw material guarantee in the producing area, and full resource utilization of waste oyster shells, marking that oyster sauce, a traditional Cantonese condiment, has officially entered a new stage of modern food engineering with full chain, digitalization and zero waste.