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Home » Multimedia » Image Galleries » Food Engineering’s 2018 Food Plant of the Year: Kraft Heinz

Food Engineering’s 2018 Food Plant of the Year: Kraft Heinz

Take a look at Food Engineering’s 2018 Plant of the Year—Kraft Heinz’s Davenport, IA facility!

Posted: April 9, 2018

Kraft Heinz Davenport, IA food plant
Rob Cubbage
Raw ingredients storage
Turkey injected
turkey in injector
meat transferred into tumblers
Kraft Heinz Tumblers
Amor Inox thermal processing system
Armor Inox thermal processing system
Complete slicing line
Workers on slicing line
Package check
Conveying packages
Kraft Heinz Davenport, IA food plant

NONE

The greenfield 382,000-sq.-ft. Kraft Heinz facility, completed by Gray Construction, is located on 70 acres in Davenport, Iowa.

Rob Cubbage

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Plant Manager Rob Cubbage points out the two separate entrances for people and product separation between the raw and cooked sides.

Raw ingredients storage

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When shipped to the plant, raw materials are received into the refrigerated storage area.

Turkey injected

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Turkey breasts are injected with brine and other food-safe flavorings to prepare them for processing.

turkey in injector

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After the turkey breasts are injected, they are macerated, with the muscle torn up to accept the flavorings and to foster protein extraction.

meat transferred into tumblers

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The meat is vacuumed transferred via two hoses into the glycol-chilled tumblers.

Kraft Heinz Tumblers

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Fifteen-thousand-pound batches of meat are tumbled for up to eight hours in order to reach the flavor desired and protein extraction needed for binding.

Amor Inox thermal processing system

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To begin the Armor Inox thermal processing system, the meat is conveyed to trays and then to processing tanks where 15 layers are stacked on top of each other. A lid is then automatically put on top of the tank, and the process water is heated in stages to fully cook the meat.

Armor Inox thermal processing system

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The Armor Inox thermal processing system process is fully automated, with only a few employees supervising 22 tanks in the room.

Complete slicing line

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There are 12 slicing lines in nine separate rooms that can accommodate different-sized packages to produce the 75 SKUs the facility churns out.

Workers on slicing line

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Employees check for correct placement of the meat to ensure each packaging will have a proper seal.
Package check

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An employee visibly checks the product before it enters the secondary packaging room.

Conveying packages

NONE

Deli meat packages are conveyed into the secondary packaging area, where they go through a series of inspection machines, as well as a 2D bar code scanner.

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