How automated weighing and tray packing help seafood and meat processors improve portion consistency, reduce repetitive labor and streamline production.
Seafood and meat products need more than a good package. They need a packing process that can handle differences in product size, weight, shape and condition while keeping production moving.
Frozen shrimp, peeled prawns and diced or cubed meat are good examples. One product may be small and irregular, while another may be heavier, stick together or need to be placed neatly in a tray. When every pack must meet a target weight and present well on the shelf, manual packing can quickly become a bottleneck.
The global seafood industry is also substantial. According to the Food and Agriculture Organization of the United Nations (FAO), global fisheries and aquaculture production reached a record 235 million tonnes in 2024, including 195 million tonnes of aquatic animals. International trade in aquatic animal products reached $184 billion. These figures highlight the scale of the sector, although they do not measure demand for tray packaging equipment specifically.
For seafood and meat processors, the practical question is this: How can products be weighed, portioned and packed into trays more consistently without slowing down production?
Automated weighing and tray packaging offer one way to address that challenge.
At first glance, putting shrimp or meat into a tray sounds straightforward. In a real production environment, several things need to work together.
Frozen shrimp vary in size, and meat cubes or chunks may not have a uniform weight. If operators fill trays manually, reaching the target weight can take repeated weighing and adjustment.
A tray may look full but still be underweight. Another may contain too much product, increasing material costs over time.
An automatic weighing system can help portion products to a preset target, with the appropriate weighing method selected for the product.
Frozen shrimp and meat pieces can carry surface ice or moisture. Some products may stick together, bridge in a hopper or flow unevenly.
When feeding becomes unstable, the weighing and packing stages can also become less consistent.
The solution is not simply to increase machine speed. Product feeding, hopper design and transfer methods need to match the actual material.
For retail-ready products, weight is only part of the job.
Products may need to be distributed reasonably evenly, kept within the tray, and presented in a way that suits the customer's packaging requirements.
This is especially relevant for shrimp, where appearance can influence how the finished product looks at the point of sale.
A suitable tray loading system should therefore consider both portion weight and product handling.
When production depends heavily on operators weighing, filling and adjusting every tray, output can vary between shifts and product batches.
As order volumes increase, maintaining the same output may require additional labor.
Automating repetitive operations can help create a more consistent production flow.
Tray packaging can be used for a range of seafood and meat applications. The exact configuration depends on the product, target weight, tray dimensions and required output.
Seafood applications
Frozen shrimp and peeled prawns
Shrimp portions
Fish balls and seafood balls
Mixed seafood products
Other suitable seafood portions
Meat applications
Diced or cubed meat
Sliced meat
Fresh meat portions
Chicken pieces
Other portioned meat products
Not every product should use the same feeding or weighing arrangement. Loose frozen shrimp, for example, may need a different feeding setup from fresh meat slices that need to retain their arrangement.
The first step is to understand the product and the desired finished pack, then select the right combination of weighing, loading and packaging equipment.
A typical automated tray packing process can include the following stages:
Product Feeding → Weighing or Portioning → Tray Supply → Tray Loading → Optional Sealing → Finished Product Output
The exact order and equipment depend on the production line.
The product is transferred from the supply point to the weighing or portioning system. Feeders and conveyors should be selected according to product size, temperature, flow characteristics and handling requirements.
For frozen shrimp, stable feeding is especially important when surface ice or product clumping affects product flow.
The weighing system measures or combines product quantities to reach the target weight.
For suitable loose products, a multihead weigher can calculate combinations from multiple weighing hoppers. Other products may require a linear weigher, a portioning system or a different weighing arrangement.
The best option depends on the product and the required weighing performance.
Empty trays are supplied to the loading station. Depending on the system, tray denesting and conveying can be automated to reduce manual handling.
The weighed portion is discharged into the tray. The transfer method should suit the product, especially when appearance, breakage or product distribution matters.
Depending on the selected configuration, the line may integrate a tray sealer, vacuum sealing equipment or other downstream packaging processes. Finished trays can then be conveyed for inspection, labeling, secondary packing or further processing.
The key is to coordinate weighing, tray supply and product loading as one process rather than treating them as separate manual tasks.
Automation does not solve every production issue, but a well-matched line can help address several common challenges.
Automatic weighing helps operators work toward a defined target instead of repeatedly estimating portions by hand. This can help reduce unnecessary overfilling while supporting the required package weight.
Actual accuracy depends on the product, target weight, machine configuration and operating conditions.
Automating weighing, tray supply and loading can reduce the number of repetitive tasks operators need to perform. Staff can focus more on supervising production, replenishing materials and checking product quality.
When feeding, weighing and tray loading are properly coordinated, the line can operate more smoothly. This helps reduce interruptions caused by mismatched equipment speeds or repeated manual adjustments.
A suitable tray loading process helps standardize how product is transferred into each tray. Where presentation matters, the loading method should be designed around the required appearance rather than weight alone.
A customized line may support different products, portion weights or tray sizes. However, changeover requirements and the range of products a machine can handle should be confirmed before selecting the equipment.
Frozen shrimp present a specific set of challenges. Product size, ice glaze, surface moisture and the degree of separation between individual shrimp can all affect feeding and weighing.
When selecting an automatic frozen shrimp tray packing solution, consider the following.
Product condition: Are the shrimp individually quick frozen, ice-glazed, partially clumped or supplied in another condition?
Target weight: Are you packing fixed retail portions or larger food-service trays?
Tray dimensions: The loading system needs to match the length, width, depth and shape of the tray.
Product appearance: Should the shrimp be distributed loosely, arranged neatly or loaded in a specific orientation?
Downstream packaging: Do you need tray sealing, vacuum sealing, labeling or additional inspection?
These details matter because a machine that can weigh frozen shrimp is not automatically suitable for every shrimp tray application.
The entire process needs to be evaluated.
Meat products bring their own requirements.
Diced meat and meat cubes may be suitable for automatic portion weighing and tray loading. Sliced meat, on the other hand, may require a more controlled loading method to preserve its arrangement.
Fresh meat and frozen meat may also behave differently during feeding and transfer.
For meat tray packaging, it is worth considering:
Target weight and allowable weight variation
Product dimensions and temperature
Whether the pieces need to remain separated
Tray size and required product presentation
Required output in trays per minute
Whether sealing or other downstream processes are needed
For applications where product presentation is important, the feeding and loading mechanism deserves as much attention as the weighing system.
There is no single configuration that suits every seafood or meat product. Before choosing equipment, prepare a clear set of production requirements.
| Selection factor | What to confirm |
|---|---|
| Product | Frozen shrimp, diced meat, sliced meat or another product |
| Product condition | Frozen, chilled, fresh, sticky or prone to clumping |
| Target weight | Required grams per tray |
| Tray specification | Dimensions, depth, material and format |
| Output | Required trays per minute |
| Weighing method | Multihead weighing, linear weighing or another portioning system |
| Product presentation | Loose filling, even distribution or controlled arrangement |
| Downstream process | Tray sealing, vacuum sealing, labeling or inspection |
| Changeover | Number of products and tray formats |
| Cleaning | Hygiene requirements and cleaning procedures |
It is also important to test the actual product wherever possible. Product samples help engineers assess feeding behavior, transfer performance, weighing results and the finished tray.
A good packaging solution is selected around the product and production target, not just the machine's advertised speed.
TOUPACK provides automated weighing and packaging solutions for seafood, frozen foods and meat products. Its application portfolio includes an automatic chicken meat tray packing line and a weighing and vacuum sealing system for products such as shrimp, fish balls, meatballs and dumplings.
Depending on the application, a solution can combine product feeding, weighing or portioning, tray handling, loading and suitable downstream packaging equipment.
For frozen shrimp, the priority may be stable feeding and accurate portioning. For meat cubes, the focus may be consistent weight and reliable tray loading. For products that need a particular presentation, the loading method also needs to be considered.
TOUPACK develops equipment configurations according to product characteristics, target weight, tray dimensions, production capacity and the customer's automation requirements.
The aim is not to use the same machine setup for every product. It is to find a workable configuration for the actual production process.
A typical tray packaging solution may bring together:
Product Feeding → Automatic Weighing → Tray Denesting → Tray Loading → Sealing (If Required) → Finished Product Output
Not every line needs every stage. Some customers need a weighing and loading system, while others need a more integrated solution with sealing and additional equipment.
The best configuration depends on what the product needs, how it is sold and how much production capacity the factory requires.
For seafood and meat processors, the real value of automation lies in making the process more consistent, reducing repetitive manual handling and creating a production line that fits the business.
Whether you are packing frozen shrimp, seafood portions, diced meat or other products into trays, the right system starts with your actual production requirements.
Share your product type, target weight, tray dimensions, required output and sealing requirements with TOUPACK. Our team can help evaluate a suitable weighing and tray packaging configuration for your application.
TOUPACK — Smart weighing, smart packaging.
Learn how premade pouch packaging machines work, what products they can pack, and how to choose the right pouch packing solution for food production.
VFFS or premade pouch packaging machine? Compare bag formats, speed, flexibility, cost and applications to find the right packaging solution for your product.
Learn how to choose a pet food weighing and packaging machine for kibble, freeze-dried meat, mixed and irregular pet food, with key considerations for accuracy, product handling and automation.
GULFOOD MANUFACTURING 2026Gulfood Manufacturing 2026 opened at the Dubai World Trade Centre from 3 to 5 November. TOUPACK, a specialist in the field of intelligent weighing and packaging, showcased its smart weighing and automated packaging solutions (Stand Z2-A4). Backed by a professional team, reliable equipment and end-to-end services, the company attracted food industry professionals from around the world for business discussions, demonstrating China’s capabilities in intelligent weighing an
Welcome to leave a message here. We will contact you within 1 working day to provide you with customized solutions and exclusive service support
TOUPACK focuses on the R&D and manufacturing of intelligent weighing equipment, including multihead weighers, linear weighers, and checkweighers. Its product portfolio includes 10-head, 14-head, 20-head, and 32-head computer-controlled and PLC-controlled multihead weighers, linear weighers, automatic checkweighers, fruit and vegetable net bag packaging machines, high-speed vertical packaging machines, premade pouch packaging machines, metal detectors, X-ray inspection systems, and parallel robots. With advantages such as modern design, high weighing accuracy, and stable and reliable performance, TOUPACK products are widely used in industries including snack foods, pet food, frozen food, convenience food, seafood, and agricultural products, earning strong recognition from customers worldwide.
No.7 Huanmao 1st Avenue, Torch Development Zone, Zhongshan, Guangdong, China.
