Skip to the content
The food processing area is divided into:
- Receiving/loading area/dock
- Processing area
- Drying area
- Heating area
- Packaging area
- Experimental kitchen
Equipment:
- Receiving dock
- Scale
- Band-saw
- Transportable workstation
- Two coolers
- Processing area
- Ice maker
- 240 L boiling pot
- 20 L bowl-cutter
- 5 L mixer
- Scale
- Workstation
- Inside processing area
- Storage for cleaning material
- Single use gloves
- Trash bags
- Dried area
- Dried area for processing of dry and volatile compounds
- Sieve shakers in different sizes
- In the equipment area
- Quick freezer
- Three freezing/refrigeration simulators
- Freeze drier
- Refrigerator for small samples
- Heating area
- Heating area with hot air/steam/frying multi-function oven
- Transportable stove tops
- Packaging area
- Vacuum sealer
- Plastic bag sealer (not vacuum)
- Refrigerator
- Freezers, -18°C and -24°C
Miscellaneous:
- Appropriate storage areas, refrigerators and freezers
- Disposable lab coats and overalls, shoe covers, hairnets etc
- Experimental kitchen – top floor
