Efficiency is a key focus of meat and poultry plants. The ability to operate in a manner that saves time, money and effort is resulting in the leveraging of new strategies and equipment, with perhaps the greatest impact coming from state-of-the-art cooking technologies.
Many of the new generation cooking designs, including ovens and smokehouses, enable plants to operate with fewer workers with the equipment also taking up less space, utilizing less energy and producing greater yields while enhancing product quality.