J1 Plant

San Fernando, Pampanga

Siomai

Capacity: 5,000 kg per day or approximately 300,000 pcs

Siomai size: 16 -19 grams

Pack Sizes: 30 pcs / 60 pcs

Processes: Meat Flaking and Grinding, Meat Mixing, Dough Mixing, Siomai Forming, Steaming, Packing, Blast Freezing

Sausages and Hotdogs

Capacity: 8,000 kg per day or 50,000 to 150,000 pieces per day

Sausage/Hotdog sizes: 60 - 200 grams

Pack Sizes: 200g to 2kg

Processes: Meat Flaking and Grinding, Meat Mixing, Stuffing, Smoking, Packing, Blast Freezing

Cooked Hams and Luncheon Meat

Capacity: 6,000 kg per day

Ham size: 1-3 kg logs, 50-100g slices

Pack Sizes: 200g to 2kg

Processes: Meat Flaking and Grinding/Chopping, Meat Mixing, Stuffing or Forming, Boiling, Slicing, Packing, Blast Freezing

Burger Patties

Capacity: 2,000 kg per day or approximately 40,000 pcs per day

Patty sizes: 50 - 100 g

Pack Sizes: 200g to 2kg

Processes: Meat Flaking and Grinding/Chopping, Meat Mixing, Stuffing of Forming, Boiling, Slicing, Packing, Blast Freezing

Meat Slicing, Cutting

Capacity: 2,000 to 4,000 kg per day

Slice thickness: 1.5 - 2.0 mm

Portion cut size: 100g to 1kg

Pack Sizes: 200g to 10kg

Processes: Thawing or Tempering, Sorting, Cutting, Slicing, Packing, Blast Freezing

Tempura (Fully Cooked)

Capacity: 1,000 kg per day or approximately 25,000 pieces

Tempura sizes: 25g to 50g cooked

Pack Sizes: 8 pcs, 15 pcs

Processes: Nobashi sorting, Batter Mixing, Coating, Frying, Blast Freezing, Packing

Burgers, Nuggets, Tonkatsu (Fully Cooked)

Capacity: 1,000 kg per day or 20,000 to 40,000 pieces

Piece Sizes: 25g to 80g

Pack Sizes: 200 to 1kg

Processes: Meat Flaking and Grinding, Meat Mixing, Batter and Breading Mixing, Coating, Frying, Blast Freezing, Packing

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