Inside the Kitchen: How Our Field Facility Prepares High-Quality Meals at Scale

In this behind-the-scenes look at our field facility, we showcase the impressive culinary capabilities that support our large-scale food operations. With high-capacity equipment and a wide variety of dishes made onsite, this overview highlights how we prepare everything from hearty stews to roasted meats—all with efficiency and care.

Transcript:

Our field facility has 300 gallons of steam kettle capacity where we can make chicken and noodles, ham and beans & beef stew.

All those things are assembled and made onsite. We make various pasta dishes, like Chicken Roma, things of that nature.

We also have two 30-gallon tilt skillets where we can sauté and cook, and braise meat items that go in those various stews or applications.

And we just added two 20-pan capacity Combi Ovens that can roast, broil, bake, and steam different types of food.