THE CYCLE OF COLD

life to 4°C

To preserve the freshness and the characteristics of the vegetables during the production process, all the areas are insulated and air-conditioned to maintain the temperature at 4°. In addition to this feature, the staff work in the utmost respect of the sanitary and hygiene rules: this condition is necessary to satisfy the responsability on safety of the salads; every woman and man work with attention.

nothing to hide

all to see

SELECTION AND HUSKING

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Al the vegetable are selected and cleaned from the unworkable parts by a specialize team. This is the first step to eliminate the defects of macro identity.

QUALITY CONTROL

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The cleaned vegetables are submitted to the control of the quality dpt than, before starting of their washing travel, they are once again rechecked manually.

WASHING

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Washing is the critical step of the process: we wash with pure water that come from a undergrounded and natural source.

DRYING

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Without drying the vegetables risk to accelerate the process of deterioration: we usually do this process with food salad spinners.

WEIGHING AND PACKAGING

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The correct weigh means professionalism. Professionalism is the target with we work. Some items are weighting by hand so they will packed with machine.

STORAGE AND TRANSPORT

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In a equipped area, maintained at 4°, individual batches of goods are stocked and they are loaded directly on temperature-controlled vehicles.

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