Cabinplant

Great solutions start with great people 👷 Food processing comes with plenty of challenges. Finding the right solution shouldn't be one of them. At Cabinplant, our engineers and specialists work together to develop solutions that meet the real needs of food producers. From individual machines to complete processing lines, we bring experience, technical know-how and collaboration to every project.

This is Allan. He runs our vegetable segment 🫛🍅 The line he's showing you handles 4–5 products at once, all with different requirements. Same goal for every one of them: the perfect vegetable mince. Most people chase the recipe. Allan chased the process.

Blanching uses more water than most processors want to admit. 🤔 It's treated as a fixed cost of doing business. Boil, cool, repeat. Nobody questions it because it's always been done this way. But water isn't free. Every liter used in blanching is a liter that has to be sourced, heated, treated, and discharged. That's cost stacked on cost. The processors who are getting ahead of this aren't cutting corners on food safety to save water. They're rethinking the whole step: how much water actually needs to touch the product, how it's reused across the line, and where heat and water can be recovered instead of dumped. It's not a glamorous fix. But it's one of the few places left in a processing line where efficiency gains are still hiding in plain sight. Get in touch to see how we help processors rethink water use without compromising on quality or safety.

They said it was impossible 👀 Running 5 different products, simultaneously, each needing different handling. All to land on one result: the perfect vegetable mince. Some things you leave to the experts.

Most people don't think about what it takes to automate something as fragile as a strawberry. Here's what the line actually has to get right 🍓 Temperature needs to stay between 0-5°C from harvest to processing to prevent bruising and softening of the fruit. Microbial safety requires washing that's powerful enough to remove bacteria, but gentle enough not to damage the fruit. Color and nutrients suffer when there's too much heat, destroying the anthocyanins and Vitamin C that make strawberries worth eating. Sorting ensures unripe or damaged fruit is removed before it reaches the line. Shelf life is extended through modified packaging to keep the final product stable.

How do you get the perfect vegetable mince?🤔 We don't have the recipe — that's yours. But we have the equipment to handle it, whatever it takes. 4–5 products, different requirements, one line. Curious how? Get in touch 👇