Our facilities combines the authentic methods used in early Mexican cooking like hand-rolling tamales and slow roasting of chiles and tomatillo, while utilizing the automation available to make the food safe and easier to handle in the field. We have a dedicated work force where many have been with the company for more than 15 years. We have specialists in every area of the plant with years of experience. - Steam Kettle cooking operations capable of making 50 to 650 gallon batches of sauces, soups, beans or dressings.
- A tumble chiller capable of reducing product temperatures in the required time limits to keep all food safe.
- We also have state-of-the-art packing machines capable of packing 4 ounce to 2 gallon bags. These bags can withstand weight and temperature to insure the product is sealed tight.
We are constantly making changes in the plant to keep up with new automation where we can do so without affecting the authenticity of the product. Many of our innovations in the plant are designed around reducing stress on employees while still producing the same great product. - Investing in new Urchel dicing and CMI chlorination-conveyor equipment to expand our capability for fresh salsas.
- Adding automation for parts of the tamale process including automating the portioning system with a Rheon encrusting machine and adding steaming capabilities.
- Also planned is an additional 3,000 square foot blast freezer and automated packing line.
All these new investments in additional capabilities will continue to enhance our position as an efficient manufacturer in the Mexican-food segment. The goal is for continued sales growth to allow us to triple our manufacturing along with expanding our distribution capabilities. |