Innovation Centre Product & Process Training
1 March 2023
Author: Stuart Grogan
Last week the BCH team were joined by Jack Halligan, Operations Director at our sister Company DC Norris North America. We held a variety of food trials in the Innovation Centre with Jack undergoing product and process training, as part of our expansion plans for the coming year.
During the morning, we utilised the Cook and Vacuum Cooking System to create a thick and flavoursome ragu. We then demonstrated how to create the perfect blend for absorption cooked pilau rice using the Tilting Cooker / Vacuum Cooling System.
To finish the day off, we pressure cooked and vacuum cooled chickpeas which were then transferred to our Optima Processing System along with additional ingredients, to prepare a delicious and smooth hummus.
Jack commented, “My time at BCH was spent with an amazing individual that exhibited incredible knowledge of the food business and the equipment. It was my pleasure to work with George and I will value his words and demonstrations. He is an asset to BCH and to the customers they serve. I will take what I can of his teachings and pass it on to future customers, helping grow new relationships and continuing those already laid down by BCH.”