Advanced cooking techniques most of the time require specific steps. An automated cooking line makes the steps involved in cooking food faster, easier and accurate which minimizes human error during production.

In the kitchen, boiling is cooking food at a relatively high temperature, 212 degrees, in water or some other water-based liquid. When liquids boil, bubbles caused by water vapor rush to the surface of the liquid and pop. It's a vigorous process that works best for sturdier foods; anything delicate can get damaged.

Cooling is used to reduce the temperature of the food from one processing temperature to another or to a required storage temperature. Chilling is a processing technique in which the temperature of a food is reduced and kept in a temperature between -1 to 8°C.

In cold smoking, food is placed in a chamber or box and smoke is pumped through the chamber for a period of around 12- 48 hours. The temperature of the chamber is kept between 20-25°C, and the fire producing the smoke is kept away from the food.

Cooking is the process of producing safe and edible food by preparing and combining ingredients, and (in most cases) applying heat. Cooking is a means of processing food, without which many foods would be unfit for human consumption.

Thawing is the process of taking a frozen product from frozen to a temperature (usually above 0°C) where there is no residual ice.

The simplest and most widely used method of producing food (meat & fish, fruit & vegetables) and pet food (kibbles, chews) with long shelf life and for storage without refrigeration is dehydrating, nowadays colloquially referred to as drying.

Fermentation is an anaerobic process in which microorganisms like yeast and bacteria break down food components (e.g. sugars such as glucose) into other products (e.g. organic acids, gases or alcohol). This gives fermented foods their unique and desirable taste, aroma, texture and appearance.

Freezing, in food processing, method of preserving food by lowering the temperature to inhibit microorganism growth. The method has been used for centuries in cold regions, and a patent was issued in Britain as early as 1842 for freezing food by immersion in an ice and salt brine.

The frying process involves heat and mass transfer (moisture and fat migration) phenomena. It uses hot oil or frying fats at 302–392°F (150–200°C) as a heat transfer medium to cook products. These products can be frozen or just at room temperature. During the process, heat and mass transfer take place simultaneously.

Pasteurization is a food processing method where a mild heat treatment is applied to a food to kill harmful bacteria (pathogens) and extend shelf life.

Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food.

Smoking is one of the oldest methods of preserving foodstuffs. Smoking is a method of drying that also imparts flavor to the food (usually meat items), and smoke helps keep bacteria-carrying-insects away during the drying process.

Sous Vide is a cooking technique which involves cooking food under vacuum in airtight plastic pouches which are submerged in a Cook Tank/ Water Bath. Products are slow cooked in the Cook Tank which is held at a precisely controlled low temperature ensuring foods are cooked evenly and to perfection every time. Sous Vide food products are fully vacuum sealed and protected in a high barrier protective envelope. Sous Vide offers the longest shelf life for natural and tasty products without preservatives, resulting in benefits for all users.