CASE STUDIES
It’s cool to be healthy with Jordan’s Ryvita Cheesy Thins
premises in Poole for a brand-new product launched last month. The unit, installed by refrigeration specialists Cold Store Rentals was designed and built to bespoke requirements using a modular system. The unit is big enough to store and easily access a euro pallet holding up to 500 kg of cheese. The product is a new flavour variant of the popular flatbread thins: three cheese. The cold room houses the cheese mixture
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which already contains the perfect blend of the three cheeses: mozzarella, cheddar and ricotta. Project manager at Jordan’s Ryvita, Rob
Jabangwe, is responsible for ensuring the correct infrastructure is in place both to support product development and to take the product to market. Mr Jabangwe commented: “This project had lots of specific requirements; we needed a very
ordan’s Ryvita, renowned healthy snacks manufacturer, has recently had a bespoke refrigerated unit built and installed at its
high quality refrigeration unit which not only met our low consumption and environmental criteria but that had impressive performance too. “The process of taking a new product to
market can involve a huge number of logistical and organisational challenges. The whole process from research and development, through to line trials and product approval can take about six months. “We were up against it in terms of timing for the cold storage too; we needed to have our unit in place and fully functioning in just five weeks. “Out of the companies that we met, Cold
Store Rentals was the only one that could deliver on time for the right price, and when we researched their customer references, we were more than happy. “It is really important that we choose the
right partners to work with, who have the same high standards we do, especially when it is
storing a vital ingredient for over 40,000 biscuits at a time.” Steve Prior, managing director at Cold Store
Rentals, oversaw the project and said: “Working with the food industry is one we are very familiar with, and so we were able to recommend the best solution. “There are always strict temperature
requirements for food, especially while working with a product like cheese. It needed to be kept strictly between 2° C and 5° C because it behaves completely differently when cooler or warmer.” The cold room was installed by the team at Cold Store Rentals on a Saturday, to best accommodate the tight schedule. Mr Jabangwe added: “Steve and the team
really understood what was important to us and even worked with our electrical team on site to make sure everything was finished on time. The unit is of a superior build quality, it looks great and does exactly what we need.”
Hawco
www.acr-news.com
September 2017 65
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