A line is planned as one system. The process flow, the layout and the capacity of each stage are set first; equipment is then selected, built and connected around them.
Decisions that shape the line
- One flexible line, or dedicated lines per product family.
- Which stages stay manual and which are automated.
- Whether grilling, freezing or cold storage is part of the line, and where it connects.
- Access for cleaning and maintenance around the equipment.
Three illustrative sequences
These show how stages connect. They are not what a particular factory needs: every line is planned around its own product, output and space.
Formed burger patties: Meat Flaker, Meat Mixer, bin or hopper lifter, Burger Forming Machine, freezing tunnel or blast freezer, then Cup & Tray Sealing where patties are packed in trays.
Kofta and kebab: Meat Mixer, Kofta Forming Machine, kebab skewer trolleys, Radiant Grilling Conveyor (where grilled), freezing, then packing.
Formed and cut dough products: dough preparation, Dough Forming & Cutting Machine, conveyors, freezing, then packing.
Where the scope ends
Factory planning here means the production layout inside your building. Building design, structural and civil works, permits and building services remain with your architect and contractors.
