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This project is a benchmark engineering effort for the transformation of the traditional pickled vegetable industry towards industrialization, standardization, and intellectualization. By introducing pharmaceutical-grade GMP standards, the production environment for preserved mustard greens and pickled vegetables has been comprehensively upgraded. Integrating AI visual sorting technology, the project aims to create a safe, hygienic, and quality-controllable modern food production line .
Hunan Guotai Food Co., Ltd. is a national key leading enterprise in agricultural industrialization and a national high-tech enterprise. Deeply engaged in the fields of pickled vegetables, preserved mustard greens, and leisure vegetable snacks, its products are sold well both domestically and internationally. The company is regarded as a "golden business card" for the agricultural industrialization development of Junshan District .
This project represents a core initiative by Guotai Food to integrate traditional techniques with modern technology. The company strictly adheres to GMP (Good Manufacturing Practice) pharmaceutical quality management standards and SSOP (Sanitation Standard Operating Procedures). The facility features a Class 300,000 clean workshop and an automatic air purification system, and has obtained both HACCP and ISO22000 system certifications . The project achieves three major technological breakthroughs: the innovative application of clean vegetable pickling technology, the construction of an automatic dust-free drying yard, and the pioneering introduction of an AI visual sorting system (which integrates deep learning algorithms with 3D vision technology to achieve precise product grading and intelligent foreign object elimination). The completion of this project marks a crucial step for the traditional pickled vegetable industry towards intelligent production and provides a replicable innovative model for the development of agricultural industrialization.
Design is the technical core – the most intensive stage. We designed towards “GMP + SSOP + HACCP/ISO22000 dual certification” to ensure smooth audits.
Within ≈5,000–10,000 m², we defined: raw pre‑treatment, clean pickling, semi‑finished buffer, desalting/dewatering, seasoning mixing, inner packaging, outer packaging, change rooms, cleaning/ sanitation rooms, clean corridor, finished buffer. Strict separation of personnel, material and waste flows via changing rooms, air showers, material pass‑through boxes — “man‑goods separation, clean‑dirty split”. A clear cleanliness gradient along the corridor: raw material zone → salting/fermentation → purified inner pack → finished goods.
Pain point Traditional pickling uses open‑air / semi‑outdoor habits, insensitive to unidirectional flows and buffers. Deiiang design team ran multiple BIM + process simulations with Guotai production & QC, back‑calculating room layout and interlock schemes from actual operation paths — meeting GMP/SSOP while respecting ergonomics and labour habits.
Food‑grade cleanroom sandwich panels, smooth washable surfaces. All corners (wall/wall, wall/floor) fitted with stainless steel or aluminium curved skirting — eliminating dust and microbial niches. Special chemical‑resistant flooring (salt/acid/alkali proof, easy to wash, anti‑peeling). Drainage slopes and gully positions reviewed with process and cleaning teams to ensure “water runs fast, no ponding, no backflow”. Windows/doors graded: inner pack zone uses airtight clean doors, double‑glazed flush windows, integrated with pressure control & interlock to maintain differential pressure.
Temperature 18–26°C, humidity 30–70% RH. Designed for Junshan’s humid subtropical climate: critical challenges — maintain air changes & filtration, stable pressure cascades, avoid condensation, mould, and “humid‑return” wall wetting in summer, all within energy budget.
Deiiang HVAC strategy: “zone‑independent + central management” — independent AHUs for critical zones (post‑pickling, inner pack, AI sorting stations) with G4+F8 filters, HEPA‑ready ports and differential pressure monitoring. Fine calculation of heat/moisture load for each workstation, optimised fresh/return air ratio, supply temp/velocity to avoid “cold head‑hot feet” or draft. Special thermal bridge & condensation details: duct insulation, door/window nodes, night low‑humidity standby mode.
A breakthrough in pickled vegetable industry: automatic grading and intelligent foreign object elimination. Critical challenges: AI sensors are sensitive to light, dust, humidity, background interference; equipment layout must balance cleanroom requirements, operator habits, and maintenance space. Deiiang electromechanical & automation team collaborated with vendor for 3D modelling:
Three major difficulties: tight schedule, complex interfaces, humid climate.
Organization & BIM: Phased as “structure → envelope/clean systems → MEP & equipment → commissioning”. Master network plan; clash detection for ducts, cable trays, piping based on BIM; sample sections for panel/flooring/waterproofing approved before full execution.
Clean construction protocol: Hard barrier + soft curtain separation; all personnel/tools registered; critical tasks (panel sealing, diffuser installation, HEPA pockets) supervised 24/7; temporary dehumidifiers deployed during rainy season to prevent moisture damage.
AI equipment installation & tuning: Joint commissioning plan with vendor, step‑wise “no‑load → simulated load → small batch trial”. Optimised AI model and conveyor parameters to minimise false positives/blockages caused by upstream supply fluctuations.
The project passed HACCP/ISO22000 certification, with AI sorting accuracy >99.2% in trial runs. The 30k‑class GMP environment now sets a new benchmark for intelligent pickled vegetable production in China.
Client: Hunan Guotai Food Co., Ltd. – National key leading enterprise, high‑tech. Junshan District, Yueyang · Pioneering AI sorting + GMP in traditional pickling since 2025. First half 2025 output value ¥240M, sales +30%.
