SubZero performed the thermal scope on this 418,000 sq. ft. renovation and new facility in Cambridge City, Indiana.
Beyond offering one of the nation’s first commercial-scale Sous Vide operations, a host of additional capabilities, including three distinct high-volume cooking halls, will allow SugarCreek to offer a variety of new, fully-cooked food solutions and compete in categories it has not previously participated in.
This project was awarded 2016 Plant of the Year by Food Engineering magazine.
February 16, 2016