The new food freezing equipment based in Kitchen field
Many food processors now find themselves adopting a similar approach when it comes to purchasing equipment for their facilities. No longer content to simply sign-off on the delivery of large ovens and chillers at their docks, and then trying to adapt the machinery to their particular process, plant managers have long sought a means to ensure, in advance, that such equipment is optimally suited for their operation.
With the advent of equipment manufacturers offering fully equipped kitchens so that food producers can "kick the tires" on new equipment by visiting the manufacturers with their product in tow, better results in terms of yield and quality are now becoming the norm.
The most complete examples of these kitchens allow food processors to test varying cooking and freezing options and to optimize the equipment and the process before they put down a penny. Some manufacturers even go so far as to bring in design engineers to modify the equipment to further customize the equipment to actually improve the customer's process.
In effect, this new direction allows processors to perfect their product - be it cooked or frozen, vegetable or meat - in the "showroom" so that no surprises pop up on the production floor.
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