Its 7am on a Monday morning, and while I am usually just starting to get ready for work I have decided to show you all what it is like for the Tony Chachere’s Production Team. The offices are empty but the production plant is hopping. Before I can go into the production area of the plant I have to put on a hair net and safety goggles for both my protection and the sanitation of the product, however, I will not show you pictures of me all deck out for safety (it is not a pretty sight)
On this particular day the Team is working on Tony Chachere’s Instant Roux and Tony Chachere’s Jambalaya. Starting with the roux side, this machine is the same machine that handles all of the products that are distributed in cans (seasoning, roux, and gravies). It all starts upstairs in the mixing room where the guys who know the secret recipe mix up all of the ingredients and send them on their way to be canned.
Back on the floor level the cans are getting ready to be filled.
They are filled, sealed, flipped and pushed along their way to be bundled into cases.
They get wrapped and pushed out for stacking on a pallet.
The pallet is then wrapped and pushed into the warehouse waiting for an order to your local grocery store.
Next week I will give you all of the info on the Jambalaya side of things.
