Facility
The facility at BRFV includes three distinct processing areas as well as separate dry storage areas and walk-in coolers and freezers:
A wet product preparation area includes a full-scale commercial kitchen for preparing
sauces, jellies, salsas, pestos and the like for bottling. It also serves the needs of caterers,
personal chefs, and mobile food cart vendors preparing food for immediate consumption.
A dry product preparation area for bakers and caterers and the preparation and packaging
of other dry products such as herbs, teas or trail mixes. Dehydrators for tomatoes, apples, shiitake mushrooms, herbs and other products are also available.
A juicing and pasteurizing room where a variety of fruits and vegetables can be pressed into juice, pasteurized, and then bottled.
The facility is designed to be flexible, including portable equipment so that multiple users can set up production lines in different areas of the facility. Equipment is being added as funds allow and user needs are identified. Equipment on hand includes:
Steam Kettles
Commercial Ranges
Roll-In Rack Oven
Convection Ovens
Grill
Vertical Cutter-Mixer
Commercial Mixers
Tilt Skillet/Braiser
Dehydrator
Juice Press & Pasteurizer
Juicer/Pulper
Meat Slicer
Apple Peeler/Slicer/Corer
Dicer/Slicer for Fruits & Vegetables
Proofing Ovens
Refrigeration and Freezers
Bottlers/Fillers
Labeler
Heat Band Sealer
Code Printer
Vacuum Sealer
Weigh-Fill Packaging Machine
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"This kitchen facility’s potential is endless…BRFV has enabled me to open a production company with very little out-of-pocket cost."
Kim Austin
Carolina Culinary
Mary Lou Surgi, Executive Director
Blue Ridge Food Ventures
1461 Sand Hill Road
Candler, NC 28715
Located at the Small Business Center on the A-B Tech Enka Campus.
Get Directions
ph. 828-665-9464
fx. 828-665-9471
Email Mary Lou
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