Clemens Food Group is now leveraging more than 300,000 square feet of processing space in Hatfield for processing its smoked pork line of business. Reporter Wayne Labs covered the savory news for Food Engineering.

The Hatfield facility — newly constructed from the ground up — is state of the art.

It consists of several processing areas for sausage and bacon processing, each with separate locations for receiving raw materials; forming sausages; processing bacon; and cooking, smoking, slicing, and packaging products.

The new operation features a 4,800-ton ammonia refrigeration system and an engine room catwalk to increase safety.

“This project is another testament to the excellence created when relationships are at the forefront,” says Stephen Gray, president and CEO, of Gray, Inc., the Lexington, K.Y., construction contractor.

Craig Edsill, CEO of Clemens Food Group, said, “The Hatfield North Expansion project is key to the growth of our company and our impact on the communities where we live and work. It utilizes best-in-class quality and food safety systems and design to provide our customers with high quality, innovative products.

“We are thankful to each and every person who helped build this excellent facility.”

More on this increased capacity for Clemens Food Group is at Food Engineering.