Wixon plans grand opening for culinary center
February 23, 2009
by Jeff Gelski
MILWAUKEE — Wixon Inc. will celebrate the grand opening of its $2.4 million, 4,200-square-foot Innovation Center for Culinary & Meat Processing on Thursday, Feb. 26.
"This Innovation Center is a major step forward for our company to broaden and extend the services we offer to our customers," said Peter Gottsacker, president of Wixon. "We now have a state-of-the-art facility to further assist our customers with research and development, testing of new products, creating prototypes and serving as a product showcase."
The culinary portion of the center, located in St. Francis near Milwaukee, comes equipped with a commercial kitchen to replicate the prep area of restaurant and food service applications. A presentation and conference area comes equipped with digital audiovisual equipment that may show the chef demonstrations from several perspectives. Jud McLester, Wixon’s corporate chef, will be in charge of much of the product testing, evaluating and product formulations.
The meat pilot plant includes a chilled processing room, smokehouse and batch oven. Ron Ratz, director of protein development for Wixon, will lead the meat pilot plant.
Mr. Gottsacker will be on hand for grand opening of the center along with Chuck Ehemann, executive vice-president; Peter Caputa, chief financial officer; and Al Richards, the mayor of St. Francis.