Ready-to-eat Processing Plant Design & Construction

Prepared or Ready-to-Eat foods

Building ready-to-eat production facilities with food safety at the core

Ready-to-eat (RTE) or ready-to-heat products must be safe to consume without a kill step like cooking at high heat, requiring rigorous HACCP planning and hygienic zoning. To keep your process safe and sanitary, Dennis Group’s engineers across all disciplines stay current with the latest sanitary design standards and Preventative Controls Qualified Individuals (PCQI) review all designs. We focus on food safety to develop ready-to-eat production plants that deliver consistent quality while minimizing risks.

Specialties

Convenience and packaged meals
Value-added salads
Deli meats
Shelf-stable products
Sous vide
Frozen RTE food / meals
Beverage and meal replacements
Prepared foods (grocery / retail)
Soups (canned / ready-to-heat)

Long-term partner for ready-to-eat salads

“As we watched the highest capacity facility in our network go up in flames, there was never any doubt who we needed to call to help with a recovery plan. Only one partner could have pulled off this build, and we are so grateful for the relentless hard work and talent [Dennis Group] brought to this project.”

Mark Borman

President Taylor Farms Food Service Division

Sample Projects

Sheetz

165,000 SF

Campbell’s

220,000 SF

Hans Kissle

113,000 SF

Featured Clients

Become A Client

Prepared and Ready-to-Eat Expertise

Ready-to-Eat Technical Expertise

Raw ingredient receipt and storage
Sanitary design and allergen control
Washing, peeling, trimming
Chopping, dicing, slicing
Sauce preparation (vacuum and SSHE cooling)
Pasta and rice blanching
Pizza topping and packaging lines
Cooking or thermal processing
Pasteurization, high-pressure processing, retort
Cooling or blast chilling
Mixing and blending
Weighing, assembly, portioning
Freezing or refrigeration
High speed Tray forming, filling, and sealing lines
Filling, packaging, material handling
Inspection and food safety checks

Michael Damiano

Senior Partner

Mike brings over three decades of process engineering experience, coupled with deep expertise in control systems. He’s exceptionally versatile, having worked across virtually all major production units within food throughout his career.

Bread & Butter magazine / 2 min read

Mitigate Recalls with Food Safe Designs

Undeclared allergens are the largest culprit behind recent food recalls due to mispackaged products. Human error is often the root cause, but processors can take proactive steps to reduce the risk of a costly recall.

Back To All Markets