Tiếng ViệtCHALLENGES IN PRODUCTION
High Rate of Broken Pieces and Fine Powder
Cashew nuts, after roasting or drying, have a very brittle texture. When using conventional chopping or grinding methods, the nuts are easily crushed into fine powder (fines/dust), resulting in a significant loss of this economically valuable raw material.
Oil Leakage Causing Rancidity
Friction and heat generated by dull blades or improper cutting speed force the natural oils in the cashew nuts to the surface. This not only causes sticking to the machine but also leads to rapid oxidation of the cashew nuts, resulting in rancidity and reduced shelf life.
Strict Requirements for Sorting Cashew Nut Size
High-end ice cream, pastry, and chocolate production chains require cashew nuts (cashew dicing) to have extremely uniform sizes (e.g., 2-4mm or 4-6mm) to ensure crispness and aesthetics, avoiding mixing nuts that are too large or too small.
Impurities and hardness damage the blades
Raw cashews sometimes still contain hard shell fragments or foreign objects. If the blade system is not durable enough, they will quickly chip and become dull, reducing the cutting quality of the entire line.
TECHNOLOGY SOLUTION
01
Precisely Sliced Cashew Nuts
Instead of grinding or crushing, the FAM machine uses ultra-sharp Stumabo blades to precisely “cut” cashew nuts into desired sizes. This process is extremely fast, preserving the nut structure, minimizing heat generation, and reducing crumbling.
02
Preserving Natural Oil Content
Thanks to the sharp cuts and reduced friction, the cashew nut cells are not compressed, preventing oil leakage to the surface. The finished product is always dry, fluffy, retains its rich, buttery flavor, and has a longer shelf life.
03
Precise Dicing Size Control
The 3D cutting system allows for precise customization of chopped cashew nut size, from ultra-fine for toppings (2mm) to larger sizes, completely eliminating the mixing of uneven crumbs in the finished product.
04
Exclusive Wear-Resistant Alloy Blades
Stumabo blades are crafted from a specialized high-hardness steel alloy, engineered to withstand continuous high-capacity cutting without dulling or chipping prematurely.
SUITABLE EQUIPMENT
Success story
Optimizing IQF mango pomegranate seed recovery rate by 25% for agricultural processing plants exporting to Southeast Asia.
Company A, a large-scale fruit exporter, faced a problem with excessive mango breakage (up to 18%) when using outdated, conventional cutting machines, resulting in high production costs and reduced profit margins. The solution implemented was to switch to FAM’s specialized dicing system, incorporating Stumabo blades specifically designed for soft fruits. The results achieved were:
Breakage rate reduced to below 4%.
Product uniformity reached 98%, enabling faster IQF freezing and energy savings.
Achieved quality certification for successful export to high-end supermarket chains in Japan.