Ice Cream Line
A 15,000 sq. ft. interior renovation. The space includes three new 10,000-gallon product silos, a fully automated dessert line, a nitrogen tunnel system to harden ice cream cakes, a production area for thermal-formed containers and a high-level security system. Since food production hygiene is a priority, a HEPA filtration air intake system, an automatic foot bathing system and positive air pressure to eliminate airborne pathogens are featured. The ice cream product is supplied to Dairy Queen, Carvel, Baskin Robbins and Publics.