Fresh Non Vegetarian Food Processing Plant & Machinery Solutions

Chilled meat, poultry and fish are received and moved into refrigerated holding without a break in the cold chain. Since the product is never frozen, temperature control at every step is what gives it its shelf life.

Cuts, fillets and portions are prepared in temperature-controlled rooms on food-grade surfaces. Working cold keeps the cut surface firm and slows growth on the exposed meat.

Portions are weighed to the target pack weight and laid into trays or pots. Weighing before sealing avoids underweight packs being sealed and rejected later.

Trays are sealed with a gas flush or drawn down under vacuum, depending on the product. Seals are tested because a leaking pack loses the atmosphere that holds the product fresh.

Packs are date coded, labelled with weight and price, and passed through inspection. Metal detection and vision checks run before the pack leaves the line.

Finished packs are cased, palletised and held in chilled storage until the vehicle loads. Dispatch is staged so that packs spend as little time as possible outside refrigeration.