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I work in the field of food and hygiene I want details on the manufacture of food and conditioning and hygiene detergent and cosmetic product

I would like to have information on the unit of transformation of the white meat which continent the following equipment: surfineuse. Chopper 200kg. 200kg cutter. Filler for 250g box. Circuleuse for 250g box. A food autoclave of 2000l. A plodder.

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