Dips and Spreads
Manufacturers of dips and spreads need a partner that understands how to design a process for their particular operation that works with the latest sanitation technology – because even small deposits can lead to microbial growth of potentially dangerous organisms. Closed systems are designed to be Cleaned In Place (CIP’ed) and all equipment and process areas are designed for thorough sanitation procedures and inspection.
Dennis Group has worked with spreads, dips and sauces with a range of characteristics, including:
- Peanut butter
- Salad Dressing
- Ketchup, mustard, mayonnaise
- Jellies and jams
- Shelf-stable cheese spreads
- Dairy-based dips
- Pasta sauce
- Syrups / High fructose corn syrup
We designed and built Sabra’s new LEED gold certified facility, which was honored as Refrigerated and Frozen Foods’ “Food Plant of the Year” for innovations in automation, sanitation and sustainability. It was the first manufacturing facility in Virginia to earn LEED Gold New Construction Certification from the U.S. Green Building Council.