Canned Meat Production Line

1. Overview

Canned meat production is one of the most demanding processes in the food industry.

Different meat types, different textures, strict sterilization requirements — all of these mean equipment stability and food safety cannot be compromised.

Our Canned Meat Production Line is designed for factories producing beef, pork, chicken, lamb, and mixed meat products. The line integrates cutting, cooking, filling, sealing, sterilization, and packaging into one automatic, hygienic, and reliable system.

At HSYL, we design meat canning lines based on real factory conditions, not ideal lab scenarios.

2. Applicable Products

Meat Types

• Canned beef

• Canned pork

• Canned chicken

• Canned luncheon meat

• Braised meat products

• Mixed meat cans

Product Forms

• Meat chunks

• Sliced meat

• Minced meat

• Meat in gravy or sauce

Packing media: brine, broth, sauce, oil

Proper meat preparation and cooking directly affect texture after sterilization — this is where experience matters.

3. Production Process Flow

3.1 Meat Cutting & Preparation

Fresh or frozen meat blocks are cut, diced, or minced according to product requirements.

Benefit: Uniform size ensures even cooking and consistent filling weight.

3.2 Pre-Cooking / Cooking

Meat is pre-cooked or fully cooked using industrial kettles or continuous cookers.

Advantage: Improves flavor, removes excess fat, and stabilizes texture before canning.

3.3 Filling & Sauce Dosing

Cooked meat is automatically filled into cans. Sauce, gravy, or broth is added with precise control.

Key point: Servo filling systems ensure consistent net weight and appearance.

3.4 Can Seaming

Vacuum or normal-pressure seamers tightly seal cans with high reliability.

Result: Airtight sealing is critical for shelf life and export compliance.

3.5 Retort Sterilization

Sealed cans are sterilized in steam or water spray retorts, controlled by PLC systems.

Compliance: Designed to meet HACCP, GMP, FDA, and international food safety standards.

3.6 Cooling, Drying & Packaging

After sterilization, cans are cooled, dried, labeled, and packed into cartons. Palletizing systems are optional.

Efficient end-of-line automation reduces labor and logistics cost.

4. Key Features

• Designed for Meat Processing – Handles solid, semi-solid, and gravy products

• Stable & Hygienic Structure – Food-grade stainless steel construction

• Flexible Recipes – Easy adjustment for different meat products

• High Automation Level – Reduced labor and stable output

• Export-Ready Design – Suitable for global markets

5. Supported Packaging Types

• Tin cans

• Aluminum cans

• Easy-open cans

• Glass jars (optional)

Typical filling range: 100g – 3000g (customizable)

6. Technical Parameters (Reference)

7. Food Safety & Compliance

• HACCP-compliant hygienic design

• GMP structure for easy cleaning

• ISO22000 support

• CE-certified equipment

• FDA-approved food contact materials

Food safety is engineered into the system, not added later.

8. ROI & Business Benefits

• Lower labor costs through automation

• Consistent product quality improves brand trust

• Long shelf life suitable for retail and export

• Flexible production for multiple meat products

• Typical ROI: 12–24 months, depending on capacity

9. Optional Equipment & Customization

10. Why Choose HSYL

• Professional canned meat production line manufacturer

• Turnkey solutions from layout design to commissioning

• Export experience in Asia, Middle East, Africa, and Europe

• Reliable after-sales support and spare parts availability

11. Turnkey Project Services

• Factory layout & capacity planning

• Equipment manufacturing & installation

• On-site commissioning & training

• Long-term technical and maintenance support

12. Call to Action

If you’re planning to start or upgrade a canned meat production project, HSYL provides a reliable, scalable, and food-safe solution tailored to your products and target markets.

📩 Contact us today for a customized quotation and production layout.