LIYU FOODTECHReceive & portion
Organise raw-material movement and portioning around the daily production plan.
Typical line configuration
Central Kitchen Meat Preparation
Flexible, hygienic processing cells for varied meat products, frequent recipe changes and daily cleaning.
Finished productCut, marinated, cooked or tray-packed prepared meat
Configuration statusAdjusted per project
Key inputRaw material and target output
Process flow
Four decisions shape the line.
Prepare
Slice, dice, strip-cut or grind according to the menu and recipe.
Add value
Mix, marinate or cook using the process required by each product.
Pack & clean
Pack the finished product and plan hygiene around each changeover.
Typical equipment set
Core machines in the process.
The list is a planning starting point. Each machine remains subject to capacity, material and configuration checks.
- 01Fresh & Frozen Meat SlicerCutting & Deboning
- 02Meat DicerCutting & Deboning
- 03Meat Strip CutterCutting & Deboning
- 04Meat Mincer & Industrial GrinderGrinding, Mixing & Fine Cutting
- 05Vacuum TumblerMarinating & Curing
- 06Jacketed Cooking KettleCooking, Smoking & Chilling
- 07Blast Freezing PlateCooking, Smoking & Chilling
- 08Tray SealerPackaging
- 09Hand Washing StationHygiene & Sanitation
- 10Boots & Apron WasherHygiene & Sanitation
- 11Barrel & Bin WasherHygiene & Sanitation
Before layout
Define the operating conditions.
- Product dimensions and temperature
- Batch size and hourly output
- Available floor space and utilities
- Destination electrical standard
- Cleaning and changeover requirements
Send your project details.
We reply with a recommended equipment set and the questions that still need answers.