Freezer upgrade helps Kayem double sausage line capacity
Kayem Foods Inc., Chelsea, Mass., is the largest meat processor in New England. More than 100 years ago, founder Kazimierz Monkiewicz (K.M. = “Kayem”) built a reputation for high-quality meats, and today, Kayem produces more than 100 varieties of hot dogs and 300 varieties of deli meats, sausage and dinner hams to stringent quality standards, and ships nationally. Maintaining high product quality is a priority as demand grows — and that means paying close attention to freezing processes.
In early 2011, Linde North America installed a cryogenic tunnel freezer at Kayem’s fresh sausage plant in Woburn, Mass., but expanding distribution quickly pushed the freezer to capacity. Kayem’s Matt O’Malley, vice-president of manufacturing at the plant explains: “Al fresco chicken links had really taken off faster than expected, and the successful launch of al fresco chicken burgers required even more line time on that tunnel.”