Cold Link Africa January / February 2020 | Page 12

PROJECT
INCORPORATING COLD CHAIN
Continued from page 1
Pie City increases quality of product by merging into one facility
A
of shapes and sizes. The client sought to
produce 7 000 pies per hour.
The project commenced in July 2018
and was completed in November 2018.
The project entailed taking occupation
of a factory in the east of Johannesburg
which was an empty shell with office
infrastructure only. By the middle of
October all cold rooms, pie production
plant and supporting systems were
in place and pies were flying off the
s the old facilities were to be
closed, about 40% of the
cooling and freezing equipment
was moved to the new site in the East
Rand. Graham Berman Refrigeration
installed the balance of the equipment
at the new facility.
The factory receives raw products in
the form of fresh meat and flour. With the
help of mixers and capdans, frozen pies
come off the production line in a variety
Part of the Swiss machine that folds the pastry.
The capdans, where the ingredients are cooked.
A section of the machine that rolls the dough and moves it to the next process.
Staff pouring the cooked filling into the trays, preparing them for the cold room.
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Once out of the cooling storage, the pies are packed and ready for distribution.
COLD LINK AFRICA •
January/February 2020