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Fruit and Vegetable Processing

The FIC has a fully equipped pilot plant for processing, packaging, and canning fruit and vegetables; cereal and snack products; fruit juices and sauces. Batch sizes range from 2 to 100 gallons.

Thermal processing studies on various canned foods using still and vertical retorts. Technical data collection software is used to collect heat penetration data. Rotary FMC Steritort universal model. Reels: 300, 2½, #10's, 201. Vertical still approximate capacity of 125 300x407 cans, Dixie vertical still retort with ABB commander 1900 controllers; Dixie, modified with overriding air for glass jars, ABB commander 1900 controller and Pouch adaptable retort baskets.

Seamers: Adjustable height steam flush #300 seamer; Atmospheric #10 seamer; 2 electric Dixie bench top closers with various chucks, 300, 202, 208, 211, 2½, 307; Anchor Hocking adjustable steam flush glass jar capper. Closure size 27 mm to 110 mm, height 2.5 inches to 10.5 inches.

Canning fruits and vegetables: Complete tomato processing line for dices and juice. Wash tank, air agitated; lye bath with temperature controls and chart recorder; spinning rubber disk peeler with water spray; inspection belt; commuter, AB commuter with various screens; tube in tube heat exchanger; juice extractor; Urshel model GK dicer/slicer.

Juice extraction: Thermal process work on canned fruits and vegetables, hand filled. Steam jacketed kettle 5-40 gallon. Abrasive peeler with water flush.

Hot filled products: Processing of sauces from marinara to BBQ type sauces. File the scheduled process with the FDA and determine the process. Capacity 5-100 gallons per run. Piston fill from 4 ounces to 32 ounces. Other services include chopping and grinding equipment, vertical form fill and seal machine, Bredo liquefier with jacket.

Baked goods: Commercial baking license to make products for sale. Capacity of two 20 quart Hobart mixers.

Ovens: Three deck Adam oven, standard single convection oven, double convection oven with steam injection, proofing oven: Metro CM2000 proofing/heating oven with humidity control. Additional equipment includes 2 Hobart 20 quart mixers, dough handlers, sheeter and donut machine.

Fried products: Heat and control pilot plant continuous fryer and a 35# pressure fryer. Potato peeler and slicer. Tumble drum and a spray dynamics electrostatic coater. Pilot plant potato chip line, continuous heat and control pilot fryer with variable speed.

Extrusion: Clextal twin screw extruder to make a variety of products from pasta to puffed snacks. Extruder is equipped with 110 mm shaft and has various screw profiles.

Freeze dryer: Virtis 12 shelf Ultra 35LE. 35 liter condenser capacity.

Frozen food: Licensed frozen food plant, -10 degrees F and -40 degrees F to make small batches of frozen side dishes and blast freeze them. The -40 degree F blast freezer capacity is 65 pounds.

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Created: 2007-04-10, Updated: 2008-05-07