VEGETABLES FACILITY - PINGUIN

VIDEO: 

1. Raw material


Delivery of the raw material

Our agronomical team is working very closely and efficiently together with the farmers making contracts containing all aspects about product quality and product growing (culitivation report per field). At the arrival of the raw material, the product is checked against specification and is getting its quality classification and its lot number, which will be followed up during the whole production flow. At this stage, our retraceability system is started.

There is a short time between the harvest and processing, because we assure a fast transportation of the raw materials to our factories in order to conserve the freshness of our products. The transformation of the raw materials takes less than 2 hours.

2. Production flow

    Vegetables facility - Westrozebeke

    Vegetables facility - Westrozebeke


All our machines are equipped with a data-processing system that prints out reports every10 minutes about the different steps of the transformation process; washing, blanching, peeling, cutting, cooling and freezing. In this way the computer controls that all the parameters of the production correspond to the specifications of the finished product. We are able to guarantee a constant high quality because of our ultra efficient machines combined with the inspection and control of our staff.

The HACCP production-flow charts have already often proved their efficiency and in addition to that, we get motivated staff by training programms involving and participating all workers in the quality philosophy.

During production meetings before and after every season the HACCP systems are checked, evaluated and sometimes adapted. Before a production season starts, our quality department is checking the production line on all aspects.

 

 

3. Sorting out, size grading and mixing of frozen vegetables

           

 

These 3 operations, which are vital for quality frozen vegetables, all take place in a special building and this under negative temperatures, which is leading us to a hermetically closed cold chain.

This last aspect can only be reached when the buildings are segmented and kept under negative temperature where frozen products are going through.

 

 

 

4. Storage

Cimat (inside) - Leuze-en-Hainaut 


We have a new SAP computer programm so that we know exactly which quantity / quality is on which place in the storage. As the system is working with EAN codes, we can even reservate certain quantities / qualities which we have produced on special purpose for specific customers.

Moreover, mobile storing of pallets ensures the 'fifo' (first in first out) system.


 

5. Repacking 

We have 8 fully automated repacking lines which are able to pack ± 400 tons per day. Six lines package for the food service or retail and two lines package for food-processing-industry (bulk + bags).

Thank to our modern laser detector systems installed before the repacking lines, we have been able to considerably decrease the amount of complaints for foreign objects found in the products.

6. Loading department

 

All trucks are loaded in an area constantly kept under negative temperatures. We keep records of all the production codes loaded on the different trucks, so that we know when the different lot numbers are loaded. In case a recall of product should be necessary, we can use our procedure based on the production codes.

7. After-sale service

We have put in place a procedure that registers all remarks and reclamations and we keep the statistics updated in order to analyse them in detail every month and to thereon take necessary corrective actions.

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creation: SIP