Line efficiencies were achieved and top industry handling standards were implemented. (Photo courtesy of Columbus Foods) facility that had its focus on food safety and productivity. We also took learnings from our old facility to design a worker-safe environment.” The new Hayward facility was also designed to increase line efficiencies and implement some of the highest product safety and handling standards in food manufacturing. The new facility has an annual processing capacity of 17 to 20 million lbs. across three slice lines. “Initially, the new plant will match capacity needs, “We are playing the role of educator; we’re helping to connect people with pairing options and traditional and innovative usage suggestions.” but we’ve built in room for growth for salame and deli meats along with additional HPP capacity,” Neishi says. “The Hayward facility can slice 65,000 to 75,000 lbs. of deli and salame meat per day.” All three slicing lines employ Weber model number 905 slicers and Multivac 535 packaging machines. Two of the lines are for MAP packaging, which features easy open/re-sealable confi gurations, and the third line is for zipper packages. See us at PROCESS EXPO booth #2840 Active in product development Columbus Foods is active in new product development. “Our most recent successful new product offerings include no-nitrate, all-natural Italian dry salame; low-sodium salame; wine salame; and the new HPP Reduced Sodium Herb Roasted Turkey Breast twin-pack,” Neishi says. www.MeatPoultry.com • October 2011 • Meat&Poultry • 79http://www.nutecmfg.com