On-site Planning
Installation & Commissioning
Automated & Energy Efficient
Client Name: Long Sinh Cashew Co., Ltd.
Country: Socialist Republic of Vietnam
Region: Chan Thanh, Binh Phuoc Province – Vietnam's largest cashew growing and processing base, accounting for over 50% of national output
Core Products: Garlic Butter Cashews, Chili Lime Cashews, Honey Roasted Coconut Cashews, Sea Salt Black Pepper Cashews
Equipment Configuration: Hadof custom continuous cashew feeding + dual-zone oil bath frying line (capacity 400kg/h, including automatic seasoning drum and nitrogen packaging integration)
Commissioning Date: Q2 2024
Vietnam has been the world's largest cashew processing and exporting country for many years, with Binh Phuoc Province known as the "Cashew Capital." Long Sinh Cashew is a long-established company with 20 years of experience in processing raw shelled cashews, supplying semi-finished materials to European and American brands. With explosive global demand for premium flavored cashew snacks, Long Sinh decided to move downstream and create its own brand, "LONG VINH," to enter the retail market. However, in the industrial production of fried cashews, they encountered challenges that traditional processes could not overcome:
Difficulty achieving both crispiness and color: The premium market demands cashews with an attractive golden-yellow, glossy color. Traditional frying either results in overly dark, burnt nuts or insufficient frying time leading to softness, especially for sugar-containing flavors like garlic and honey, which are prone to burning.
Poor seasoning adhesion: Cashews have a smooth surface, which becomes even more slippery after frying. Seasoning powders such as chili and garlic tend to fall off, resulting not only in waste but also in inconsistent flavor across batches, failing to meet the inspection standards of international retailers.
Difficulty handling mixed grades: Cashews are graded by size (W180, W240, W320, etc.). Traditional production lines require shutdown to adjust for different grades, reducing efficiency. Moreover, mixing different sizes during frying leads to uneven doneness.
Short shelf life in hot and humid conditions: Cashews have an oil content exceeding 45%. Vietnam's year-round hot and humid climate means traditional fried cashews have a shelf life of only 3-4 months, far short of the 12+ months required for export to Europe and the US.
The General Manager of Long Sinh Cashew, Mr. Nguyen Van Thanh, had inspected cashew processing equipment in the United States and India, but found that European and American equipment was expensive and unsuited to Asian flavors, while Indian equipment lacked precision. Through a recommendation from the Vietnam Cashew Association, they began a deep collaboration with Hadof, spending six months developing this industrial frying line specifically designed for "Binh Phuoc cashews + global flavors."
1. Infrared Moisture Detection + AI Adaptive Temperature Control – Intelligent Adaptation for W180 to W450 Sizes
To solve the multi?grade problem, we installed an infrared moisture meter and machine vision system at the fryer entrance to identify cashew size and moisture content in real time. The AI algorithm automatically adjusts belt speed, frying temperature, and oil level, enabling seamless switching from the largest W180 to broken?grade W450 nuts. Changeover time was reduced from two hours to ten minutes, with color difference between batches (ΔE) kept below 1.5.
2. Dual?Zone Variable Pressure Vacuum Frying + Centrifugal De?oiling – Golden Crispiness Preserved, Oil Content Reduced by 8%
We innovatively designed a dual?zone variable pressure frying process: Zone 1 at atmospheric pressure (175°C) for rapid surface setting, forming a protective layer through starch gelatinization; Zone 2 under slight negative pressure (-0.03MPa) at a lower temperature (155°C) for slow frying, reducing the rate of oil oxidation. After the fryer, a centrifugal de?oiling unit removes surface oil. The finished cashews have an oil content reduced from the traditional 38% to 30%, a golden?yellow glossy color, 50% improved crispiness, and no greasy taste.
3. Vacuum Infusion Seasoning + Electrostatic Spray Technology – Uniform, Long?Lasting Garlic and Honey Flavor
To address the challenge of seasoning sugar? and salt?based flavors, we installed a vacuum infusion seasoning system: under -0.08MPa negative pressure, seasoning liquid penetrates into the micropores of the cashews rather than merely coating the surface. An electrostatic spray module then gives dry seasoning powders a negative charge, causing them to uniformly adhere to the cashew surface with four times stronger adhesion. Simulated transport tests showed seasoning loss reduced from 25% to below 3%, with flavor stability lasting up to nine months.
4. Nitrogen?Flushed Anti?Oxidation Packaging Integration – Shelf Life Extended from 4 to 18 Months
The frying line connects directly to a nitrogen?flushed packaging machine. After a step?cooling process that reduces the core temperature of the cashews to 28°C, they are immediately nitrogen?packaged, with residual oxygen inside the package kept below 1.5%. Combined with the addition of natural rosemary extract during frying, the cashews' peroxide value (POV) is stably controlled within 2.0 meq/kg. Even under Vietnam's hot, humid rainy season conditions, shelf life reaches 18 months, meeting EU and US import standards.
Capacity and Quality Leap
Daily capacity: Increased from 2 tons/day on the semi?automatic line to 8 tons/day on the automated line (two shifts), capable of running continuously for 30 days without quality fluctuations. Total production in the second half of 2024 exceeded 1,400 tons, with product qualification rate rising from 86% to 98.5%.
Channel Breakthrough
The low oil content, uniform seasoning, and extended shelf life helped Long Sinh Cashew pass BRCGS, IFS, and US FDA certifications. By the end of 2024, the "LONG VINH" flavored cashew series entered all 380 Sprouts Farmers Market stores, the second?largest organic supermarket chain in the US, and was exported to Germany, France, Japan, and South Korea. Exports to the US grew by 450% year?on?year, becoming a star product among Vietnam's high?end cashew exports.
Economic Benefits
Return on Investment: Mr. Nguyen Van Thanh, General Manager of Long Sinh Cashew, stated: "The traditional line required 18 people per shift; now the entire line runs with only four. We save over 3.5 billion Vietnamese dong annually in labor costs alone. Combined with lower oil consumption, reduced seasoning loss, and higher yield, the actual payback period is under 14 months."
Product Premium: The perfect appearance and stable flavor achieved through automation allow LONG VINH cashews to be priced 65% higher than comparable Vietnamese export products in European and American markets, yet they remain in high demand. The company has successfully transformed from a raw material supplier into a branded manufacturer.
"Hadof's equipment has convinced us that the value of Vietnamese cashews extends far beyond raw material exports. Now every LONG VINH cashew carries the sunshine of Binh Phuoc and the crispiness of modern technology – this is our confidence to conquer the global premium market."
—— Nguy?n V?n Thành, General Manager, Long Sinh Cashew Co., Ltd.
