At the completion of the project in August, all objectives and critical criteria had been met and the results overwhelmingly surpassed all expectations.

Kevin Shaw
Director of Continuous Improvement, Maple Lodge Farms Ltd.
Spiced Whole Birds

Spiced Whole Birds

“We have overachieved in the spiced bird coverage and pick-up, a significant reduction in waste and through-put has increased dramatically.” –Kevin Shaw, Maple Lodge Farms Ltd.

Heat and Control Spray Dynamics System

Spray Dynamics Seasoning System

The seasoning system included a coating drum, Unispense III high volume dry ingredient dispenser, a Scarf Plate dry ingredient feeder, and PLC Controls and Information system for recipe management.

Maple Lodge Director of Continuous Improvement, Kevin Shaw, and a team developed a characteristic selection matrix (CSM), as well as utilized a variety of other tools, to determine their key criteria and objectives and selected several companies to submit their proposals. They selected Heat and Control because of their legacy of innovation, complete solution offering, and commitment to support. Maple Lodge Farms added the Spray Dynamics’ whole bird chicken seasoning system that included a USDA polished broken-in flight coating drum (with tube on diamond construction), Unispense III high volume dry ingredient dispenser, a Scarf Plate dry ingredient Feeder and PLC Controls and Information system for recipe management. 

“At the completion of the project in August, all objectives and critical criteria had been met and the results overwhelmingly surpassed all expectations,” said Shaw. “We have overachieved in the spiced bird coverage and pick-up, a significant reduction in waste and through-put has increased dramatically.” 

The ability to reduce spice waste was a key advantage, and because of the dedicated support after installation and the success of equipment used in the improved process, Maple Lodge is looking again to Heat and Control for their next phase of growth.

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