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Home » Multimedia » Image Galleries » OSI, 2014 Refrigerated Foods Processor of the Year

OSI, 2014 Refrigerated Foods Processor of the Year

Find out how this global food provider secured a new supply chain global trading platform, opened a new culinary innovation center and continues to keep food safety top of mind.

Read cover story here.
Read plant story here.

Otto--Sons-first-meat-cart.jpg
Amick-Farms-chicken-thighs-high-res.jpg
OSI-cover-photo-non-cropped.jpg
OSI-dry-sausage.jpg
OSI-hot-dog-links-on-grill.jpg
OSI-hot-dogs.jpg
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dry-sausage-on-conveyor.jpg
grinding.jpg
hot-water-tanks-for-cooking-sous-vide-products.jpg
marinated-meat-line.jpg
mixer.jpg
mixing-and-conveying.jpg
OSI-old-and-new-bldg-with-dock-doors.jpg
OSI-sign.jpg
packaged-in-sous-vide-trays.jpg
racks-of-sausage-spiraling-to-conveyor.jpg
robot.jpg
robot-carrying-dry-sausage.jpg
robot-entering-dry-sausage-area.jpg
sausage-entering-QC-checks.jpg
sous-vide-facility.jpg
Otto--Sons-first-meat-cart.jpg

Otto & Sons first meat cart

OSI Group was founded in 1909 as Otto & Sons Inc.
Amick-Farms-chicken-thighs-high-res.jpg

Amick Farms chicken thighs high res

Amick Farms, an OSI company, is a fully integrated processor of premium grain-fed poultry for retail and foodservice.

OSI-cover-photo-non-cropped.jpg

Cover Photo

(From left to right): The OSI team, Christopher Hansen, corporate executive chef; Kevin Scott, executive vice president, North America; B.K. Girdhar, vice president, product development and technical services; David McDonald, president and CEO; and Mark Richardson, vice president, global supply chain. Photos courtesy of OSI Group.
OSI-dry-sausage.jpg

OSI dry sausage

To maintain a safe and secure supply chain, OSI Group works with its vertically integrated partners from around the world to produce all of its raw materials.

OSI-hot-dog-links-on-grill.jpg

OSI hot dog links on grill

OSI Group is a concept-to-table, full-service processor of hot dogs, lunch meat, dried sausage and cook-in-bag items for foodservice and retail.

OSI-hot-dogs.jpg

OSI hot dog

OSI Group stays on top of trends by introducing the right flavor profile in the right way.

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sous-vide packages exiting QC checks

The 5-pound pouches of barbacoa beef run through a flattener that helps pre-shrink the package for the restaurant.

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dry sausage on conveyor

Dry sausage logs convey down into the processing area, where they come in contact with human hands for the first time.

grinding.jpg

grinding

Product shuffles into a grinder that dumps out onto a conveyor and into a blender that mixes in spices, seasonings and other ingredients for 3-4 minutes.

hot-water-tanks-for-cooking-sous-vide-products.jpg

hot water tanks for cooking sous-vide

Here, a wireless crane drops pouches of barbacoa beef into one of the eight cooking and/or chilling tanks.

marinated-meat-line.jpg

marinated meat line

At the time of Refrigerated & Frozen Foods’ visit, the 50,000-square-foot facility was producing 4,500 pounds of cooked barbacoa beef per hour along two production lines.

mixer.jpg

mixer

On the raw side of the plant, the blended emulsions for each dry sausage formula are conveyed into the stuffing room.

mixing-and-conveying.jpg

mixing and conveying

Blended meat conveys into one of two vacuum stuffers that stuff meat into shirred casings.

OSI-old-and-new-bldg-with-dock-doors.jpg

OSI old and new building

Both operations at the West Jordan, Utah, facility share a wall and a 5-door receiving dock, however they operate independently.

OSI-sign.jpg

OSI sign

OSI Group’s West Jordan, Utah, plant features hands-free automation that’s out of this world.

packaged-in-sous-vide-trays.jpg

packaged in sous-vide trays

Operators manually pack the barbacoa beef in 5-pound cook-in-bag pouches that travel through an x-ray system, which checks for bones, metal, glass, etc.

racks-of-sausage-spiraling-to-conveyor.jpg

racks of sausage spiraling to conveyor

Robots transport product into the production area, where it loads the rack up to a spiral transporter that spins around and empties the rods on to the conveyor one by one.

robot.jpg

robot

The dry sausage plant is equipped with 2,800 underground magnets that steer the four robots along “highways” in the hallways.

robot-carrying-dry-sausage.jpg

robot carrying dry sausage

The robots handle about 3,500 pounds of product at one time and come equipped with photo eyes, kickplates and garage door openers.

robot-entering-dry-sausage-area.jpg

robot entering dry sausage area

Robots transport product to one of the 15 drying houses (the first five cook, steam cook and dry and the other 10 just dry, no steam involved), where product spends the first weeks of its life.

sausage-entering-QC-checks.jpg

sausage entering QC checks

Operators manually check diameter, color and other quality control facets of each sausage log before it conveys into an x-ray metal detection system.

sous-vide-facility.jpg

sous-vide facility

Operators manually trim the barbacoa beef down to 0.25 inches.

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