Jay Arend, president and founder of Intevation Food Group, Plover, WI, recently began production of a private-label product line that includes appetizers, entrées and possibly breakfast meals. However, for many years, his primary occupation has been baking potatoes.
One of his major concerns in opening a new plant was limiting the floor space required for baking such a wide array of foods. To accomplish this task, he looked at spiral ovens, which are designed to occupy a much smaller footprint than the more traditional, linear oven.