Chobani was chosen as Food Engineering’s 2013 Plant of the Year. Chobani's brand-new Twin Falls facility continues to evolve while keeping up with the American public's insatiable demand for Greek yogurt.
Yogurt maturation tanks stand outside Chobani Twin Fall, ID plant.
Chobani’s walkable ceiling lets technicians and engineers drop piping and lines into the process area without creating any dust or causing interruptions in the process area.
Chobani’s boiler room currently houses five 800hp boilers (four are visible) producing 124,200 lbs./hr. of steam.
The main corridor provides plenty of space for people and uses LED lighting. Stairs to the walkable ceiling are through the left exit doors.
Eriez X-ray systems are used on all lines to check for foreign materials.
Four flavors for Chobani’s Tubes are filled on this equipment.
Frick ammonia compressors provide the cooling for the plant, located in a detached, 28,000-sq.-ft. building.
A GE RO system provides clean, makeup water for the boilers.
A GEA Westfalia separator produces Greek yogurt.
Incoming storage space for cartons is served by a green fabric air duct.
The lab checks the progression of fermenting yogurt cultures for quality.
Lid sealing of cups is performed on a high-speed NOVA line.
Yogurt cups go through lanes to be picked up by the pick-and-place system for cartoning.
Raw milk is delivered at Chobani. Trucks are weighed before and after to verify delivery quantities.
One of the separator rooms is lit by LED lighting.
The sleeving room at Chobani has a white air duct, indicating HEPA-filtered air.
A sleeving machine prepares the labels to go on yogurt cups.
The control room for raw milk delivery checks weights, off-loads milk and has CIP functionality.
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