The CIP system has the capacity to clean half the plant, covering 21 different circuit points, and fits in a very confined space in a dedicated CIP room.
Photo courtesy of Kraft Heinz
For ProFood World’s December 2021 issue, Joyce Fassl provided a detailed look at a Kraft Heinz plant in Wausau, Wis. Completed on time during the height of the pandemic, a multi-line expansion project for the company’s macaroni and cheese product increased production output without disrupting the plant’s existing production schedule.
Kraft’s macaroni & cheese has been on the market for more than 80 years. Even in today’s era of consumers searching for fresh food choices, the iconic, shelf-stable comfort food still packs a punch.
