Product
What should come out at the end: burger mix, salad, purée, frozen cubes, pre-cooked vegetables? Is it sold chilled, frozen or ambient? That determines which process steps the line needs.
Raw material
Which vegetables run over the line, and how do they differ in shape, size and soiling? Do they arrive fresh from the field or from storage?
Capacity and recipes
What hourly quantity is needed, and how often is the recipe changed? With veggie products, the number of changeovers per week is often the more important figure.
Building and utilities
Floor space, building height, available quantities of steam, water and electricity. Where does the wastewater go, and what does it cost?
Partner equipment
Forming machines, freezers, filling and packaging equipment usually come from specialised manufacturers. Which are fixed, which are still open? The handovers must be defined early.
Planning in the 3D model
Every EIMA line is created as a 3D volume model. Floor space, heights, connection points and handovers to partner equipment are fixed before anything is built.
