Wixon center to focus on culinary, protein research
April 08, 2008
by Jeff Gelski
ST. FRANCIS, WIS. -- Wixon, Inc. has broken ground on the Wixon Innovation Center for Culinary & Protein — a planned $2 million, 4,200-square-foot facility in St. Francis that will be designed to create, test and demonstrate food specialties and to develop new meat products. Construction is scheduled to be completed in September.
"It represents a blending of innovation, our passion for service and another major step forward for our company to do the important research and testing for our customers that can save them countless hours of time as well as tremendous expense," said Peter Gottsacker, president of Wixon.
The culinary portion of the center will come with Viking appliances, griddles, charbroilers, Sub-Zero refrigeration units and a presentation and conference area complete with digital audiovisual equipment.
The center’s protein development section will feature meat-related equipment, including grinders, stuffers, patty-makers, smokehouse facilities, walk-in freezers and coolers, and a linear cook line. Ron Ratz, director of protein development will lead this section.
Corporate Chef Judson McLester will be in charge of much of the product testing, evaluating and product formulations.