As processors of prepared foods are continually challenged to meet higher product quality standards, they are often simultaneously confronted with other demanding issues, such as how to improve on production throughput, product consistency and safety—all while containing capital investments.
One of the prevalent processes that can be a source of time- and money-consuming inefficiencies in the production of prepared foods is mixing, blending and marinating. This applies to fruits and vegetables as well as foods such as seasoned meats, poultry, seafood, mixed foods such as rice and vegetable dishes and deli salads.