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Processing Capabilities
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Raw, ready-to-cook and fully-cooked
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Fresh and frozen
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Individually quick frozen (IQF)
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Whole muscle filets, strips, cubes and slices
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Ground and formed patties, nuggets, skinless links and meatballs
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Extrusion, co-extrusion, enrobed
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Portioning, slicing and stacking
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Cooking Technologies
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Marination, rubbing and sprinkling
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Battered and breaded
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Impingement, infrared and microwave
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Spiral steam and hot oil frying
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Injection smoking and smoke houses
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Jacketed kettle with agitation
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Browning, searing and char marking
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Packaging Capabilities
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Single portion retail packs to bulk packs
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Retail pack
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Foodservice pack
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MAP (modified atmosphere)
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Vertical form, fill and seal
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Overwrap
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Automatic cartoning
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Interleaving
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Collating
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