Koch supplies national fast food and retail customers with a variety of ready-to-cook and fully cooked poultry, beef and pork products. Its poultry line includes fried chicken gizzards, par-fried and fully fried breaded chicken patties and tenders, oven-cooked natural breasts, and wings. The new plant is situated on a 15-acre parcel near downtown Cincinnati, and within a few miles of three distributors and two independent warehouse freezing facilities.
Among its criteria for the Fairfield facility, Koch wanted equipment that provided quick change-over times so that the company could easily accommodate a wide variety of products. (It currently produces 52 items in 100 different variations.) Longer belt life, lower cleaning costs and better overall durability were also important factors in selecting equipment. Before proceeding, Koch not only researched the technology of leading manufacturers, but also visited other plants to evaluate fryer operations. In addition, the company conducted cooking tests at the technical centers of equipment suppliers.