Processes include forming, battering, breading and frying & baking of products like seafood, poultry and meat.
For products like poultry and meat, the broilers are stored in cold rooms where the temperature is maintained at - 22 deg c. The product, i.e., the broiler is taken from the cold room and processed using small cutting machines. The chicken pieces are then separated and packed in well designed trays for MAP Sealing.
The chicken is then ground to minced meat or Keema, which is then used in various value addition machines (forming, battering, breading, and frying machines). The final product is then packed in sealed pouches.
In the case of meat, the product is in the form of carcasses that are hung in hi-tech conveyors in a temperature of -2 degrees cold rooms. The carcasses are first sliced/chopped/cut and then manually separated. These pieces are then filled in special trays, weighed and MAP packaged.
The Keema can also be used for making cutlets employing the forming, battering, breading, and frying machines. Final products are then sent to IQF and the frozen products are then carefully packed in pouches.