First, the apples are sent through a conveyor belt to an inspection point, where they roll down against the direction of the belt's run, while leaves and other impurities contained in the apples are stuck to the belt. Next, the making of apple juice begins. The apples are washed twice, the first time to remove the grit that adheres to the surface of the apples, and then rinsed again with a sprayer to complete the washing process. The apples then go into this grinder and are cut into small pieces while enzymes are added to break down the cellular structure of the apples in order to fry all the juice out of them as much as possible.

Secondly, next, the chopped apples are pumped into this powerful hydraulic press, which contains filters that leave behind the apple's leather box case. In order to strictly control the quality of what is produced, samples need to be taken at each stage by staff and analyzer quality to ensure that the final product meets the required standards. After the first filtration, there are only a few very small micro-particle impurities in the apple juice, which are now removed by this filter membrane, and the filtered juice flows to the next huge storage tank next. These juices need to be sterilized 80, after sterilization is completed, the juice will go through these pipes into the heating tank, heated to 88 degrees, and then cooled to 50 degrees.

Third, these juices are about to undergo their third filtration, and the microscopic holes in this filtration pipe remove the tiniest impurities. Now that the apple juice has completed all the filtering, the staff begins to check it for clarity as well as taste, color and natural fructose content. As apple juice can only be produced in October, it needs to be kept for a whole year. A portion of the juice is stored in these aseptic warehouses, waiting to be bottled and sold in other months. Preparation for final packaging begins next.

Fourth, the automatic packer will fill at a rate of 100 boxes per minute. Once filling is complete, the machine sprays two coats of hot-melt adhesive onto the cartons in order to attach the straws to the sides of the cartons. Another automated packaging line handles the bottling of the apple juice. These bottles are first washed and sterilized with hydrogen peroxide in a sterilizing room and then rinsed with sterilized water before they are sent to the filling department. This filling equipment can fill about 120 bottles of juice per minute. After filling, they are. In aseptic environment for the bottles encapsulated on the cap, and finally these apple juice can enter the market for sale.