▶ Ready Meal Production Line Solution

The ready-to-eat (RTE) food market is growing rapidly. Consumers are demanding convenient, fresh, and stable-quality food, which drives manufacturers to upgrade production technology. For RTE food factories, the key to staying competitive is building an automated, standardised, and scalable production line.

Our company provides turnkey solutions for vegetable processing plants, central kitchens, and ready meal manufacturers. From washing to packaging and from cutting to cooking, we deliver a complete and reliable production solution.

▶ Complete Ready Meal Production Line Workflow

Below is a typical configuration for vegetables, semi-finished food, braised dishes, and cooked ready meals:

✅ Option A: Standard Production Line for Vegetable-Based Prepared Dishes (for Cleaned Vegetables / Tossed Vegetables / Stir-Fried Dishes)

       Process Flow (Applicable to: Clean Vegetables, Semi-Processed Vegetables, Cold Dishes, Pre-Cooking Treatment for Stir-Fry Products)

Bubble Cleaning Machine Removes sediment and impurities, suitable for preliminary cleaning of leafy and root vegetables		Bristle Roller Cleaning Machine Enables deep peeling and decontamination, suitable for potatoes, radishes, carrots, etc.
Vegetable Cutter Cuts vegetables into shreds, slices, and dices; shape and specification can be customised.		Blanching Line Fixes the colour and crispness of dishes, inactivates enzymes, and extends the fresh-keeping period.
Cooling Line (Ice Water/Cold Water) Rapidly cools down vegetables to prevent overcooking and maintain taste.		Vibrating Machine Drains water and sifts out crumbs and impurities.
Air-Drying Line Rapidly dries the surface of vegetables to prepare them for subsequent packaging.		Vacuum Packaging Machine Fills the whole package with gas or evacuates air to ensure food safety.

Core Features

● Suitable for central kitchens, cleaned vegetable distribution centres, and supermarket pre-processing centres.

● Enables standardised processing of 5–50 tons of vegetables per day.

● Highly automated processes, including cleaning, cutting, blanching, and cooling.

● Compliant with HACCP, QS, and SC workshop production procedures.

✅ Plan B: Core Production Line for Meat-Based Prepared Dishes (Braised Meat / Beef & Mutton / Pre-Prepared Meat Products) 

      Process (Applicable to: Braised Pork, Sauce-Braised Meat, Braised Meat Platters, Semi-Finished Meat Products)

Brine Injection Machine: Injects a fixed amount of brine/marinade into meat pieces to improve flavour penetration efficiency.		Tumbling Machine: Enhances flavour absorption, improves meat tightness and slicing integrity.
Bubble Cleaning Machine (Preliminary Meat Cleaning): Removes floating foam, blood stains, etc.		Vegetable Cutter / Meat Cutter (If Dicing is Needed): Suitable for pre-processing small pieces and sliced products.
Braising Pot: Automatically maintains temperature and times braising (for pork head meat, beef shank, duck products, etc.)		Planetary Cooking Wok: Used for stir-frying ingredients, sauces, and seasonings (such as red oil, braised spices)
Cooling Line: Rapidly cools braised products after processing to prevent the growth of excessive bacteria.		Air-Drying Line / Water-Draining Line: Rapidly dries the surface to reduce moisture in packaging.
Vacuum Packaging Machine: Suitable for fresh-locking packaging of braised meat and pre-prepared meat products.		High-Temperature Steriliser (121°C): Suitable for products circulated at room temperature, with a shelf life of 3–12 months.

Core Features:

● A complete solution for braised meat products.

● Full process configurable: Injection → Tumbling → Braising → Rapid Cooling → Packaging → Sterilisation.

● Particularly applicable to braised meat factories, prepared dish factories, and condiment enterprises.

✅ Plan C: Comprehensive Prepared Dish Production Line (General-Purpose for Catering Chains / Central Kitchens)

       Process (Applicable to: Meat-Vegetable Mixed Dishes, Stir-Fried Dishes, Pre-Prepared Semi-Finished Products), different final food has different details processing plan, contact us for processing line suggestion.

① Raw Material Pre-Processing Area	● Bubble Cleaning Machine (Preliminary Vegetable Cleaning) ● Bristle Roller Cleaning Machine (For Blocky Root Vegetables) ● Vegetable Cutter / Meat Cutter ● Brine Injection Machine + Tumbling Machine (Meat-Specific)
② Thermal Processing Area	● Blanching Line: Fixes the color of vegetables ● Braising Pot: Braises meat products ● Planetary Cooking Wok: Stir-fries dishes, seasonings, and composite dishes (e.g., Kung Pao Chicken base, Yuxiang sauce, braised sauce) ● High-Temperature Steriliser
③ Final Packaging Area	● Vacuum Packaging Machine / Modified  ● Atmosphere Packaging (MAP)
④ Cooling Area	● Cooling Line

Core Features

● Meat + Vegetable + Sauce" three-line integrated production line

● Supports flexible production of different SKUs

● Suitable for capacity expansion from 2 tons/day to 100 tons/day

● Best suited for central kitchens, chain catering headquarters, and OEM factories  

▶ Summary

This processing workflow outlines the key steps involved in preparing clean vegetables, semi-processed vegetables, cold dishes, and ingredients for stir-fried foods. Beginning with initial washing and deep cleaning, the process continues through cutting, blanching, cooling, and removing surface moisture. Each stage serves a specific purpose in maintaining product cleanliness, texture, and stability. The final vacuum packaging step helps ensure that the processed ingredients can be stored and transported safely. Overall, the sequence illustrates a standardised approach commonly used in modern vegetable and ready-meal processing environments

▶ Find Processing Line Helper

FXFM Food Process Machine:

✔ Support for Customisation: Customises production line layout based on customers' product types and capacity targets.