Maintaining cold air helps produce more frozen pizza
Founded in 1954, Palermo’s Pizza has grown from a small bakery to two plants with a combined 200,000 sq. ft. of processing space. To keep up with a growing appetite for its product, Palermo’s needs to get ingredients and finished product in and out of its 35,000-sq.-ft. freezer quickly during its 20 hours of daily production time.
To maintain product quality, Palermo’s can only allow the product to be on the production line for a limited time before it must go into the freezer. The doors play a big role in keeping the cold air from escaping. Steve Daniels, Palermo’s plant engineer, says one of his biggest challenges is the cost of refrigeration.