Case Studies & Field Reports - Articles - Page 17

Field Reports

Maintaining cold air helps produce more frozen pizza

June 10, 2016

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.

Field Reports

Cooking with steam and getting hot water in return

May 30, 2016

Hormel Foods is well known for its variety of meat products in microwaveable, refrigerated and canned formats.

Field Reports

Craft beer maker brews up new solutions for cooling and cleaning

Pipe corrosion problems, leaks and puddles are now a thing of the past.

April 21, 2016

Sierra Nevada Brewing Company started out as a microbrewery in 1980 in Chico, CA. Since then, it has grown to become the sixth-largest brewery in America and recently built a facility in North Carolina.

Field Reports

Rolling in the dough

A new IQF freezer leads to gains in productivity for a frozen foods processor.

January 28, 2016

Since the mid-‘60s, family-owned, Lincoln Park, MI-based Pierino Frozen Foods, Inc. has built its reputation on quality.

Field Reports

High-tech hydration makes a traditional drink even better

An African beverage manufacturer uses steam infusion to hydrate maize flour and grains.

January 21, 2016

Trade Kings, an African beverage manufacturer based in Zambia, wanted to resume the production of “maheu,” a drink made from maize.

Field Reports

Brewing up success

Upgrading a wastewater treatment plant boosts not only environmental standards but production output as well.

January 14, 2016

Founded in 1937, Compañia Cervecera de Puerto Rico is the largest beer brewery on the island.

Field Reports

A new way to clean revolutionizes a French fry plant

Ultrasonic cleaning technology helps a Canadian frozen foods processor save on production costs.

January 7, 2016

To produce frozen French fries, Cavendish Farms uses intricate machinery that requires regular cleaning and maintenance to decrease downtime and increase efficiency.

Field Reports

On-demand steam saves energy

Using generators instead of boilers provides steam when it is needed, lowering energy costs and minimizing TDS blowdown periods.

November 28, 2015

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, foodservice operators and consumers.

Field Reports