Industry News
Food Processing Equipment Factory Acceptance Test: How to Run a FAT Before Shipment
Summary A food processing equipment factory acceptance test is a pre-shipment verification event in which the buyer and
FRESH-CUT & RTE SALAD PROCESSING
Fresh-Cut & RTE Salad Processing Equipment Manufacturer
Configure washing, controlled treatment, dewatering and hygienic transfer around delicate leafy vegetables, target output and required pack condition.
- Gentle handling for leafy greens
- Continuous washing and dewatering
- Project-configured line capacity
AUTOMATED VEGETABLE DEWATERING
Gentle Inline Dewatering for Delicate Salad Greens
Adjustable centrifugal speed and programmable profiles support gentle dewatering of washed, delicate salad vegetables, with project-defined integration into centralized line controls and IoT data interfaces.
- 0.6–1.2 t/h catalog range
- Adjustable speed and dewatering profiles
- Project-defined IoT integration
WHOLE-PLANT VEGETABLE WASHING
Whole-Plant Washing Before Dewatering and Packing
Designed for whole vegetables such as lettuce, coriander and spinach that require washing before downstream dewatering and packing.
- 800–1,500 kg/h catalog capacity
- Whole-plant vegetable handling
- Prepared for downstream dewatering
- Lettuce
- Coriander
- Spinach
FRESH-CUT & RTE PROCESSING
Build the Process Around Product Safety and Quality
Plan cutting, washing, controlled treatment, dewatering and transfer around the product, hygiene zone and required pack condition.
- Hygienic process flow
- Product-specific handling
- Integrated line planning
CENTRAL KITCHEN & CATERING
Coordinate Multiple Preparation Routes in One Facility
Plan dedicated preparation routes around product category, hygiene zoning, required capacity and downstream kitchen operations.
- Multi-category planning
- Dedicated process zones
- Capacity matching
ABOUT TEEMYEAH
Food Processing Engineering Built Around Real Production
TEEMYEAH designs and manufactures food preparation equipment and integrated processing lines for fresh-cut produce, ready-to-eat salad, central kitchens and industrial food operations.
Each project starts with the product itself: the raw material, required final format, usable output, hygiene requirements and available floor space. From these inputs, we configure the processing steps, equipment interfaces and practical line layout instead of beginning with a fixed machine list.
Whether the requirement is a standalone machine, an upgrade to an existing process or a complete processing line, our team supports equipment selection and project configuration around the customer’s actual production conditions.
Raw Material
Final Product
Required Output
Site & Hygiene Requirements
START WITH YOUR RAW MATERIAL
What Do You Need to Process?
Different products respond differently to peeling, cutting, washing, water movement and dewatering. Start with your raw material to find the most relevant equipment, process guidance and line options.
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Leafy Greens & Salad Leaves
Delicate leaves require controlled handling through preparation, washing, treatment and dewatering. Explore processing options designed to protect product quality while supporting consistent production.
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Root Vegetables & Tubers
Build the right sequence for soil removal, washing, peeling, cutting and inspection across potatoes, carrots, cassava, sweet potatoes and other root crops.
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Fruit & Fresh Produce
Find equipment and process options for washing, sorting, trimming, cutting and handling fruit and mixed fresh produce according to product condition and final format.
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Meat & Poultry
Review preparation, cutting, slicing, dicing and handling equipment for meat and poultry applications, matched to the required product format and production volume.
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Digital Control & IoT Integration
Connect line-level control, equipment status, selected process monitoring and operating records. Define the required data points and plant-system interfaces around your equipment and project scope.
CHOOSE BY PROCESSING TASK
Find Equipment by What You Need to Do
If the process step is already clear, browse equipment by task and compare the options most relevant to your product and required output.
01
Prepare
Trim, sort and stage raw materials before processing.
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02
Peel
Choose peeling methods for your product, surface condition and required finish.
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03
Cut
Slice, dice, shred, julienne or portion to the required format.
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04
Wash
Match washing action, flow and time to the product and contamination load.
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05
Sanitize / Control
Integrate treatment and monitoring steps where the application requires them.
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06
Drain / Dewater
Dewater by vibration, centrifugal or air-based methods to suit the product and next process.
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07
Convey / Inspect
Connect stages with controlled transfer, inspection and product removal.
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08
Weigh / Pack
Prepare products for weighing, portioning, vacuum packing or downstream packaging.
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PROCESSING LINE SOLUTIONS
Build the Process Around Your Finished Product
Explore integrated line concepts for different products, hygiene requirements, output targets and operating environments.
RTE Salad Processing Line
Configure preparation, washing, controlled treatment, dewatering and downstream handling for ready-to-eat salad production, based on the required product mix and hygiene plan.
Leafy Greens Processing Line
Connect preparation, washing, inspection and moisture-removal steps for whole or cut leafy vegetables while accounting for product sensitivity and required throughput.
Root Vegetable Processing Line
Build a practical sequence for soil removal, washing, peeling, cutting, inspection and downstream handling across root vegetables and tubers.
Custom Multi-Ingredient Processing Line
Combine suitable standalone machines and process stages for central kitchens and food processors handling multiple raw materials, product formats and production schedules.
INDUSTRIES WE SUPPORT
Built for Different Food Production Environments
The right configuration depends not only on the product, but also on how the facility schedules production, manages hygiene and connects each processing stage.
Fresh-Cut Produce Processors
Prepare, wash and dewater produce.
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Central Kitchens & Food Preparation
Match the kitchen’s product mix.
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Catering & Institutional Food Service
Prepare ingredients for meal service.
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Restaurant Chains & QSR
Match outlet formats and schedules.
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Supermarkets & Fresh Food Retail
Prepare fresh products for retail.
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Distribution Centers & Packhouses
Link intake with downstream handling.
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SELECTED PROJECTS
Processing Challenges Solved in Real Operations
See how equipment and process configurations were developed around different products, capacities, layouts and operating requirements.
Fresh-Cut & Healthy-Meal Production
Site-Specific RTE Salad Configuration
Fit a salad line around existing preparation.
Scope: site-specific dimensions and interfaces.
Washing channels and transfer equipment.
Produce Processing & Food Supply
A Practical Equipment Upgrade
Improve access within an existing equipment arrangement.
Scope: conveyors and processing-unit replacement.
Quick-release connections for cleaning and maintenance.
Catering & Prepared Meals
Staged Salad Line Deployment
Coordinate equipment with site-readiness milestones.
Scope: interim and permanent line configurations.
Preparation, washing and dewatering interfaces.
ENGINEERING & PROJECT SUPPORT
From Process Definition to Long-Term Operation
A processing project has to work beyond the equipment list. Product behavior, equipment interfaces, utilities, hygiene zoning, testing and on-site responsibilities all affect the final result.
Application Engineering
We review the raw material, finished-product requirements, target output, available space and upstream or downstream interfaces before defining the equipment configuration.
Manufacturing & Testing
Equipment is manufactured and checked against the agreed specification, with factory testing and product trials arranged where they form part of the confirmed project scope.
Project Support
Installation guidance, commissioning, operator training, spare parts and remote technical support are planned according to the equipment, destination and agreed service scope.
01
01 Define
Confirm the product, process objective, target output, utilities, floor space and project boundaries.
02
02 Configure & Test
Select the process stages, define equipment interfaces and arrange applicable product testing.
03
03 Manufacture
Build, inspect and prepare the equipment according to the confirmed technical scope.
04
04 Commission & Support
Support installation, commissioning, training and continued operation according to the agreed project plan.
PROCESS KNOWLEDGE
Practical Guidance for Better Processing Decisions
Explore practical guidance on equipment selection, process design, capacity planning, hygiene considerations and project preparation.
Industry News
Food Processing Line Requirements Checklist: What to Prepare Before Requesting a Line Proposal
Summary A useful food processing line requirements checklist does more than tell a buyer which boxes to complete
Industry News
Vegetable Washing vs Sanitizing: What Each Step Can and Cannot Control
Summary Vegetable washing and sanitizing are related operations, but they are not interchangeable controls. Washing primarily removes soil,
Visiting Guangzhou for the Canton Fair?
TEEMYEAH is approximately 26 km from the Canton Fair Complex—typically 35–50 minutes by car, depending on traffic. Arrange a factory visit during your Guangzhou trip.
START YOUR PROJECT
Build the Right Process Around Your Product
Tell us what you process, the finished product you need, your target output and the space available. We will use these inputs to recommend the most relevant equipment and processing approach for further discussion.
Useful details include your raw material, daily or hourly volume, required cut or finished format, available layout and current processing method.