GENERAL WORK FLOW IN TEAM SOME SDN BHD
Air shower to remove debree before entering production area.
Main production area.
Advance automatic flour mixing machine. High rotation speed and tilt-able base to easiliy transfer flour mixture.
Large filling making cooker.
Flour mixture is roll kneeded with controlled force & speed.
Automatic filling insertion.
Well controlled in size and shape.
Staff then arrange it on a tray pre-layout with dolly paper.
Custom built fertillisation room. Controlled temperature and humidity ensure pau expand in the same rate & size.
Custom made steamer. Using steam generator to reduce water droplets which will affect the pau.
All type of siew mai and dumplings are hand made by assistance from semi-auto machine to fix its size and shape.
Every pau and dim sum will transfer to blast freezer room (-40 °c) to retain its freshness and texture. It also increase stiffness to the products making it easier to pack together.
Before packing, the plastic bags are sterillise with UV light cabinet.
All products are sealed before storing into the cold room.
Loading for exportation.