Using generators instead of boilers provides steam when it is needed, lowering energy costs and minimizing TDS blowdown periods.
In 1986, frozen soup underdog Kettle Cuisine opened a small factory in a converted garage in Revere, MA. Fast-forward nearly 30 years, and Kettle Cuisine is now a frontrunner when it comes to fresh, ready-made soups for restaurants, food-service operators and consumers.
With natural ingredients, such as antibiotic-free chicken and beef and fresh, non-canned beans, the soup tastes just like homemade. And, since Kettle Cuisine chefs also make a plethora of vegetarian and gluten-free soups, everyone can enjoy it. But Kettle Cuisine is not just about soup. The processor has expanded its product line to include other foods, like mac and cheese, organic oatmeal, spinach dip and Korean pulled pork, to name a few.