PROCESS LINE
Maize, wheat & grain
Grain cleaning, controlled drying, milling, maize meal, flour and feed ingredients. By-products: bran, germ, cobs, husks and fines.
Capacity engineered to feedExplore equipment ↗
🇿🇦 SOUTH AFRICA · TURNKEY AGRO-PROCESSING
Engineered for your harvest. Built for your production goals.
Food processing solutions for South African growers and manufacturers: maize, citrus, apples, pears, grapes, macadamias, avocados, sugarcane, potatoes, vegetables, dairy, poultry and seafood. From farm gate to finished product, we integrate preparation, processing, drying and packaging around your throughput and quality targets.
14Priority processing sectors
30+Equipment types
112+Installations worldwide
1999Manufacturing since
SOUTH AFRICA · AGRICULTURE & FOOD PROCESSING
Processing lines for South Africa’s agricultural value chains.
Explore 14 processing applications aligned with South African agriculture: grains, citrus, grapes, deciduous fruit, macadamias, sugarcane, vegetables, dairy, poultry and seafood. Final throughput depends on feed characteristics, product specification and process validation.
PROCESS LINE
Citrus fruit & peel
Orange, lemon and grapefruit washing, sorting, juice, pulp and peel drying. By-products: citrus peel, pomace, seeds and pulp residues.
Capacity engineered to feedExplore equipment ↗
PROCESS LINE
Apples, pears & stone fruit
Fruit grading, slicing, dehydration, puree and concentrates. By-products: peels, cores, pits and pomace.
Capacity engineered to feedExplore equipment ↗
PROCESS LINE
Grapes, raisins & wine by-products
Grape preparation, raisin drying and winery by-product handling. By-products: grape pomace, skins, seeds and stalks.
Capacity engineered to feedExplore equipment ↗
PROCESS LINE
Macadamia & tree nuts
Nut drying, conditioning, cracking, kernel grading and packing. By-products: shells, skins and broken kernels.
Capacity engineered to feedExplore equipment ↗
PROCESS LINE
Sugarcane & sugar processing
Cane handling, sugar-processing support, and drying of selected residual streams. By-products: bagasse, press mud and filter cake.
Capacity engineered to feedExplore equipment ↗
PROCESS LINE
Potatoes & root crops
Potato washing, peeling, slicing, flake and powder drying. By-products: peels, starch pulp and trimmings.
Capacity engineered to feedExplore equipment ↗
PROCESS LINE
Avocado & subtropical fruit
Avocado pulp and oil preparation, mango and guava processing and by-product stabilization. By-products: skins, stones and pomace.
Capacity engineered to feedExplore equipment ↗
PROCESS LINE
Vegetables, tomato & onion
Vegetable washing, cutting, blanching, tomato paste, onion drying and vegetable powders. By-products: skins, seeds and trimming residues.
Capacity engineered to feedExplore equipment ↗
PROCESS LINE
Dairy & milk ingredients
Milk ingredient preparation, concentration, dairy processing integration and relevant powder drying. By-products: whey and dairy process residues.
Capacity engineered to feedExplore equipment ↗
PROCESS LINE
Poultry & meat by-products
Processing support and hygienic handling of protein-rich residues for approved recovery routes. By-products: trimmings, rendered solids and processing residues.
Capacity engineered to feedExplore equipment ↗
PROCESS LINE
Fish, seafood & aquafeed
Fish handling, fish drying, fishmeal and aquafeed ingredient preparation. By-products: heads, bones, skins, viscera and trimmings.
Capacity engineered to feedExplore equipment ↗
PROCESS LINE
Rooibos, herbs & spices
Controlled drying of rooibos, herbal ingredients, chilli and culinary spices, followed by sizing and packing. By-products: stems and fines.
Capacity engineered to feedExplore equipment ↗
PROCESS LINE
Soybean, sunflower & oilseeds
Oilseed cleaning, conditioning and drying, meal handling and feed ingredients. By-products: hulls, press cake and oilseed meal.
Capacity engineered to feedExplore equipment ↗
EQUIPMENT · INTEGRATED AGRO-PROCESSING
From raw harvest to finished product.
Our equipment lines integrate conveying, washing, grading, size reduction, thermal processing, drying and packing based on your product, available utilities and hygiene requirements.
Explore full equipment catalogue ↗Preparation & handling
Washing, conveying, sorting, peeling, cutting and size reduction.
Thermal processing & concentration
Blanching, cooking, evaporation, concentration and product conditioning.
Drying & dehydration
Band, conveyor, tray, rotary and fluid-bed systems selected to suit the feed.
Packing & utilities
Product handling, filling and integration with available heat and plant utilities.
DRIED & TESTED · PROVEN, NOT ASSUMED
Validate your process before investing.
Pilot trials, process calculations, mass balance and utility estimates help align equipment selection with the requirements of your South African site. Representative product trials can be discussed at our Kolkata facility.
01
Understand the feed
Raw material, seasonal variability, moisture, target output, hygiene and site utilities.
02
Model the yield
Process flow, moisture and mass balance, equipment selection and utility demand.
03
Trial, build & commission
Pilot validation where applicable, engineering, fabrication and commissioning support.
South Africa project planning: Food premises should assess R638 hygiene requirements and the Certificate of Acceptability, with local municipal approval. Applicable NRCS compulsory specifications, electrical safety and import requirements depend on the equipment or component classification. Project-specific compliance must be verified; no blanket South African certification is claimed.
CASE STUDIES
Selected international processing project references.
Selected equipment installations in Asia and the United States, including continuous ovens, cranberry pomace drying and coconut processing lines.
Automated Gas-Fired Continuous Oven System
Supplied a PLC- and HMI-controlled continuous oven with integrated CIP for producing caramel, cinnamon and cheddar-flavoured rice cakes. The system replaced an older, labour-intensive oven and enabled faster product changeovers, automated recipe control and improved hygiene.
CONTINUOUS OUTPUT5,000–6,000pieces/hour · Continuous production capacity with final moisture below 2%
PROJECT OUTCOME
Integrated CIP, adjustable temperature zones and controlled residence time reduced cleaning downtime while improving product consistency and production flexibility.
U.S. Fruit-Ingredient Manufacturer
Supplied a steam-based continuous band dryer for high-moisture cranberry pomace, replacing three separate dryers with one integrated system. The solution simplified operations, reduced maintenance and energy requirements, and delivered consistent moisture suitable for milling into functional powders and fibre ingredients.
CAPACITY IMPROVEMENT7–8×higher capacity · Processing 1,600–1,800 lb/hour from approximately 70% to below 8% moisture
PROJECT OUTCOME
A single continuous drying line delivered higher throughput, consistent product quality and improved process efficiency.
PT Salim Ivomas Pratama Tbk
Delivered a complete High-Fat Desiccated Coconut processing line—from raw coconut receiving and preparation to blanching, drying support, grading and final packing. The food-grade SS 304 system was engineered for continuous industrial production with reduced manual handling and consistent product quality.
PROCESSING SCOPEReceiving-to-PackingIntegrated processing line with 23 deshelling machines, steam-lock blanching, grinding, grading and automated packing systems
PROJECT OUTCOME
Successfully installed and commissioned in April 2019, with operation formally certified to the client’s satisfaction.
Project details, performance figures and outcomes are available in English and isiZulu. Client and brand names remain unchanged.
SOUTH AFRICA · REGULATORY FAQ
Food Safety, Machinery & Import FAQs
Guidance on South African food-premises hygiene, municipal approvals, SANS/NRCS requirements and equipment imports. Always confirm the requirements for your specific factory and product.
What hygiene rules apply to a South African food processing plant?
Regulation R638 of 2018 sets general hygiene requirements for food premises, transport of food and related matters. Site layout, food handling, cleaning and personnel hygiene should be assessed against the applicable requirements.
What is a Certificate of Acceptability (CoA)?
Under R638, relevant food premises generally need a Certificate of Acceptability issued by the local authority. It is not a substitute for other municipal permissions or licences that may be required.
Does every food processing machine require SABS certification?
No universal SABS certification requirement applies to every machine. SANS standards may be voluntary or become compulsory through a specific regulation. Assess applicable specifications and contractual requirements for each system.
When is NRCS approval or a Letter of Authority needed?
NRCS approval or a Letter of Authority can be required for products covered by relevant compulsory specifications, including certain electrical/electronic goods. Applicability depends on the equipment or component and its classification; it should not be assumed for all industrial dryers.
Are HACCP or ISO 22000 always mandatory?
Food safety management and hygiene controls are essential. HACCP requirements may apply to specified categories under relevant rules, and ISO 22000 certification can be buyer- or market-driven; neither should be presented as universally mandatory for every facility.
Which import documents are normally reviewed for machinery?
Importers should confirm customs tariff classification and review commercial invoice, packing list, transport documents, technical specifications and any applicable permits or conformity evidence with their clearing agent and relevant authorities.
What food-contact and cleanability features matter?
Specify suitable food-contact materials, cleanable surfaces, drainage, access for inspection and appropriate separation of raw and finished-product zones. Final design should follow product risk and applicable site requirements.
Can GEM Foodtech support project-specific documentation?
GEM Foodtech can review the proposed flow, food-contact materials, equipment specifications, utilities and available technical documentation. Municipal approvals, facility permits, product registration and official certification remain with the responsible parties and authorities.
Official references: South African Department of Health · food regulations · NRCS · compulsory specifications · NRCS · imports and approvals
Turn your South African harvest into a higher-value product.
Share your raw material, hourly capacity and target product. We can review processing flow, mass balance and equipment options.
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