Intevation Food Group uses high-capacity spiral oven technology to cook a wide range of products at higher speeds with more control, consistency, and 85 percent less space.
When The Really Cool Food Company built a $24 million plant in Cambridge City, Ind. last year, officials
were very picky about inspection systems and checkweighers.
You don't succeed in a tough, competitive frozen pizza category without
paying attention to the details. That why -- when it came to taking the
next step forward in operations -- Milwaukee, Wis.-based Palermo's Pizza took time to make the right decision with conveyors.
Love reality TV? We may never see a series about life inside a food
processing company. Even so, there is a fast-growing refrigerated dips
company, Fresherized Foods Inc., that deserves the spotlight.
Concrete flooring in today’s industrial freezer spaces should easily
outlast all other parts of the facility. A typical serviceable lifespan
can reach 50 years or more.
The term “sustainability” is heard
in boardrooms everywhere these days because it is a concept that embraces both
environmental and bottom-line business concerns.
For frozen chicken products purveyor Barber Foods, migrating to SAP R/3
put several related projects on the IT team’s plate. For one thing, the
company’s legacy AS/400-based EDI system needed to be replaced with a
SAP-friendly Windows platform. For another, several core enterprise
applications had to be integrated with SAP on an aggressive schedule.
Meeting the demands of rapid growth as well as maintaining original product quality and safety requirements can be challenging when your products have a reputation for being handmade, artisan items.
Quality rules in the growing “take and bake” pizza market, where Great Kitchens, a private label manufacturer of frozen pizzas, takes great care to produce only the best.
Pure Pacific Organics, a processor of organic
fresh-cut products such as baby spinach and spring mix, installed Optyx with
FluoRaptor, the new fluorescence-sensing laser sorter from Key Technology.
The vast majority of cold storage warehouses in the United States are large, cavernous buildings with ceilings that are approximately twenty feet high and multiple 12-foot-wide aisles with fork trucks riding in and out of them moving product up and down from the racks.
As an exporter to Japan, one of the most quality-conscious markets in the world, a leading processor of boneless pork products constantly looks to maximize product quality.
