Brief: Increasing production for Hain Daniels’ cooking capacity
Leading UK food company Hain Daniels approached us as they needed to increase cooking capacity for their own brands and high street customer soups.
As a principal contractor, S4 took on the project management role under CDM regulations to deliver the expanded capacity while meeting their high standards for quality and efficiency.
By collaborating closely with the Hain Daniels team, we found solutions to increase output that aligned with their brand values and business goals. The end result is a state-of-the-art cooking facility ready to meet the growing demand for Hain Daniels’ soups and other prepared foods.
Solution: Implementing cooking and holding vessels
We responded by designing and installing three large cooking vessels and three large holding vessels (of multiple designs) with access platforms, steam supply systems, valve matrices for ingredients and transfer, air purge, as well as all control and automation (electrical, software and SCADA). We also implemented additional and improved modifications to existing CIP (Clean In Place) systems.
Result: Improved efficiency and faster production
Hain Daniels’ kitchen is now more efficient than ever thanks to the addition of new cooking and holding equipment. These state-of-the-art vessels allow for increased food processing while keeping it fresh. With the increased cooking capacity, they can get dishes out faster than before. Overall, they are thrilled with how the new equipment streamlines their workflow.
