For Immediate Release
International Poultry Expo
Tucker, Ga. – January 26, 2023

Contacts:Gwen Venable, 678.514.1971, gvenable@uspoultry.org, (USPOULTRY)
Victoria Broehm, 703.558.3579, vbroehm@afia.org, (AFIA)
Sarah Little, 202.587.4263, slittle@meatinstitute.org, (NAMI)

The 2023 IPPE has been a successful trade show with strong crowds, busy exhibitors and great energy evident throughout the trade show floor. This year, IPPE has approximately 28,000 attendees, 533,000 square feet of exhibit space and 1,180-plus exhibitors. Attendee numbers will be released after the registration database has been audited for duplications. Sponsored by the U.S. Poultry & Egg Association, American Feed Industry Association and the North American Meat Institute, IPPE is the world’s largest annual poultry and egg, meat and animal food industry event of its kind.

“We are really pleased with the enthusiasm displayed by this year’s attendees and exhibitors and their excitement in connecting with their colleagues from around the world. The attendee and exhibitor numbers and trade show floor continue to complement IPPE’s unparalleled education sessions, invaluable networking opportunities and extensive exhibits highlighting the latest innovative technology, equipment and services for our industries,” remarked the three organizations.

The large trade show floor remains the central attraction. Numerous companies are showcasing their new products at IPPE, with all phases of the animal food, meat, and poultry and egg industries represented, from live production and processing to further processing and packaging.

The comprehensive education program schedule complements the exhibits by informing industry management about the newest issues affecting the industries. The 2023 line-up includes more than 80 hours of education sessions, ranging from animal agriculture sustainability to biosecurity as it pertains to foreign animal disease, to facility inspection package training.

Other featured events include the International Poultry Scientific Forum, the Latin American Poultry Summit, Pet Food Conference, Foreign Material Prevention & Control Workshop, TECHTalks program, New Product Showcase and publisher-sponsored programs, all of which have been great contributions to the 2023 IPPE.

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About IPPE
The International Production & Processing Expo (IPPE) is a collaboration of three shows – International Feed Expo, International Meat Expo and the International Poultry Expo – representing the entire chain of protein production and processing. The event is sponsored by the American Feed Industry Association (AFIA), North American Meat Institute (NAMI) and U.S. Poultry & Egg Association (USPOULTRY).

About AFIA
Founded in 1909, the American Feed Industry Association (AFIA), based in Arlington, Va., is the world’s largest organization devoted exclusively to representing the business, legislative and regulatory interests of the U.S. animal food industry and its suppliers. The organization’s membership is comprised of more than 650 domestic and international companies that represent the total feed industry-manufacturers of commercial and integrated feed and pet food, ingredient suppliers, pharmaceutical companies, industry support and equipment manufacturers. AFIA members manufacture more than 75% of the feed and 70% of the non-grain ingredients used in the country. AFIA is also recognized as the leader on international industry developments and holds membership in the International Feed Industry Federation (IFIF).

About NAMI
The North American Meat Institute (NAMI) is the leading voice for the meat and poultry industry. Formed from the 2015 merger of the American Meat Institute (AMI) and North American Meat Association (NAMA), the Institute has a rich, century-long history and provides essential member services including legislative, regulatory, scientific, international and public affairs representation. NAMI’s mission is to shape a public policy environment in which the meat and poultry industry can produce wholesome products safely, efficiently and profitably. Together, the Institute’s members produce the vast majority of U.S. beef, pork, lamb and poultry and the equipment, ingredients and services needed for the highest quality products.

About USPOULTRY
U.S. Poultry & Egg Association (USPOULTRY) is the All Feather Association progressively serving its poultry and egg members through research, education, communications and technical services. Founded in 1947, USPOULTRY is based in Tucker, Georgia.

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PRICE POINT FOR CONSUMERS

When it comes to saving customers money, chicken gizzards are the way to go. Not only are they healthier per pound than chicken breasts, but they are also cheaper. This means consumers get more bang for their buck, it’s just that many of them do not know it yet! If you can educate consumers on the health benefits, and normalize eating them, you will likely expand your chicken gizzard market.

THE HEALTH BENEFITS OF GIZZARDS

MACRONUTRIENTS

Macronutrients provide the body with energy throughout the day, and chicken gizzards provide plenty of them. Just a 1-cup serving of chicken gizzard contains 223 calories, 44 grams of protein and 4 grams of fat, including 1 gram of saturated fat. This is 10 calories less, 2 grams of fat less, and the same amount of protein than a 1-cup serving of chicken breast. A single serving already provides you with 88% of your daily value of protein, with less calories.

VITAMINS

Chicken gizzards provide many important vitamins and minerals, which do many things like help strengthen bones, help wounds heal faster, and bolster your immune system. They also help repair cellular damage. One serving provides 25% of your daily value of vitamin B-12, as opposed to only 5% from chicken breasts. Vitamin B-12 is essential for brain function, as it forms red blood cells and DNA. Gizzards provide 23% of the daily value of vitamin niacin, which improves circulation, produces hormones, and supports your nervous system. Chicken gizzards also provide 18% of the daily value of riboflavin. In contrast, chicken breasts only provide 12% of your daily value. Riboflavin is important for antioxidant function, producing energy, and keeping your skin and hair healthy.

MINERALS

Gizzards are also great sources of minerals. Just a single serving offers 43% of the daily value of zinc, as opposed to just 6% from chicken breasts. Zinc helps form DNA and proteins and is involved with wound healing and immune function. They provide 27% of the daily value of iron, as opposed to only 6% from chicken breasts. Iron is necessary in the process of forming red blood cells and producing energy. Gizzards also provide 27% of the daily value of phosphorus, which is 6% higher than a serving of chicken breast. Phosphorus is essential for muscle, nerve and heart function. With all the benefits that chicken gizzards offer, it’s almost confusing why people don’t eat gizzards more than chicken breasts.

EXPANDING GIZZARD CUSTOMERS

EDUCATION

In this day and age, “health and fitness” is a huge trend. By targeting health enthusiasts with educational information about the health benefits of eating gizzards over other meats, you should see an increase in popularity of gizzards and your customer base.

TIPS

• Contact health blogs to help you get the word out 
• Advertise health benefits on social media and use appropriate targeting
• Consider partnering with a gym and grocery store for coupon offers

NORMALIZING GIZZARD CONSUMPTION

This is a huge step in increasing the customer base of gizzard consumers. A very common sentiment shared by a large number of, what could be potential customers, is that gizzards are gross, unclean, and not worth eating. It’s time to break people of these misconceptions and brand gizzards as the healthy alternative protein that they are.

TIPS

• Run campaigns that exemplify ordinary eating habits of gizzards:
  • Athlete Campaign 
  • Family Dinner Campaign 
  • Educational Campaign that explains the benefits of gizzards

SHARE RECIPES

By providing the public with healthier ways to eat gizzards, other than frying them, you do the thinking for them. With the distribution and encouragement of the sharing of healthy gizzard recipes, such as the ones below, you will catch the interest of existing and new customers.

MOELA STYLE GIZZARDS

SERVES 4-6

INSTRUCTIONS

1. Chop each chicken gizzard into 4 pieces. Set aside. 
2. In a large Dutch oven of at least 3 quarts, fry the bacon slices over medium heat until the fat has rendered out. Remove them from the pot and set aside. 
3. In the bacon fat, saute the onion for about 8 minutes until onions start to turn golden brown. Raise heat to medium high and add celery, carrots, pepper and garlic. Saute for 2 minutes more then add oregano, thyme and red chili flakes. 
4. Stir in tomatoes and let them brown slightly on the bottom by letting them sit for about a minute, then scrape the bottom and let them sit again. Do this about 3 or 4 times. 
5. Stir in chicken broth, beer, wine, vinegar, Worcestershire sauce and bay leaves. Add gizzards. Let the mixture come up just to a boil. Try not to let it come up to a rolling boil or else your gizzards will toughen up. Immediately reduce heat to low and cover. 
6. Let simmer for 2-1/2-3 hours, stirring occasionally. Check in periodically to make sure that all the gizzards are submerged and that the mixture is not boiling. 
7. When the meat is very tender, serve the stew in individual bowls topped with crumbled bacon and parsley.

LOCRIO DE MOLLEJA GIZZARDS

SERVES 6

PREP TIME: 25 MIN
COOK TIME: 2HR
TOTAL TIME: 2HR 25 MIN

INSTRUCTIONS

1. Prepare chicken gizzards and hearts by removing gristle and then dicing.
2. Heat olive oil in large saucepan over medium heat. If using fresh garlic, sauté until tender but not brown.
3. Add tomato paste and 1 cup of water.
4. Add garlic powder, oregano, parsley, crushed red pepper, salt and pepper; mix well. Add remaining 3 cups of water.
5. Add diced chicken gizzards and bay leaf. Simmer on low heat until gizzards are tender, about 1½-2 hours.
6. Remove bay leaf before serving.
7. Serve with Italian bread.

CURRY CHICKEN GIZZARDS

SERVES 4

PREP TIME: 30 MIN
COOK TIME: 1HR 30 MIN
TOTAL TIME: 2HR

INSTRUCTIONS

1. Prepare your gizzards by cleaning and trimming
2. Chop the onions and any other vegetables roughly
3. Pour in the olive oil and heat until nice and hot
4. Add the onions and any other vegetable and sauté lightly
5. Add the spices and cook for a minute or two
6. Add the gizzards to the oil, and fry until sealed and browned
7. Add the garlic and chilli and fry lightly
8. Add the tomatoes and just enough water to cover the meat
9. Stir, bring to the boil, turn down the heat to very low,cover and simmer for an hour or until the meat is nice and tender
10. At the last minute add half the fresh coriander (if using) and cook until just wilted
11. Serve with rice, naan bread or couscous and sprinkle with the rest of the fresh coriander

LOCRIO DE MOLLEJA GIZZARDS

SERVES 4-6

PREP TIME: 15 MIN
COOK TIME: 55 MIN
TOTAL TIME: 1HR 10 MIN

INSTRUCTIONS

1. Clean the gizzards of excess fat.
2. Boil with a tablespoon of salt, a pinch of pepper and a pinch of oregano until they are very tender. A pressure cooker will help speed up the process. Remove from the water and reserve the water in which they boiled. Pat dry the gizzards with a paper towel.
3. Heat the oil in an large deep bottomed pot. Add the gizzards, taking care with splattering oil. Brown lightly and add green peppers, peas, garlic, thyme, olives, celery, auyama and cilantro.
4. Simmer over low heat until the vegetables start to wilt. Add tomato sauce and stir to combine. Add water, increase heat to medium and bring to a boil. Season with salt. Add the rice and stir often to prevent it from sticking to the pot.
5. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover and stir. Cover and wait another 5 minutes.
6. Taste rice for “doneness”; it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.

At DeLong’s we understand the in’s-and-out’s of the poultry industry, especially gizzards. We hope that our knowledge, passion, and dedication to our work in the poultry field will help continue the advancement of poultry consumption in today’s society. DeLong’s Gizzard Equipment is a manufacturer of poultry processing equipment and the world’s largest provider of rollers for poultry and gizzard processing machinery. By providing these precision-engineered rollers, and exceeding manufacturers’ expectations we have created a reputable name for ourselves. With decades of experience, we are the leading experts on the gizzard production process. We hope that our expertise and insight in the industry provides our clients with useful information and equipment to maximize profitability and increase product yield. For more information about how DeLong’s Gizzard Equipment can help you, call us at (800) 422-9134.

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What is OSHA?

OSHA, or the Occupational Safety and Health Administration is tasked with assuring safe and healthy working conditions for the working class by setting strict health standards and providing training, outreach, education, and assistance. OSHA has established guidelines for the poultry processing industry due to high serious injury rates (injuries that require a day or more away from work or restricted activity to recuperate).

Common Safety Concerns
in Poultry Processing Plants

Lack of Personal Protective Equipment

Ergonomics and Musculoskeletal Disorders

Lockout/Tagout

Machine Guarding

Slips, Trips, and Falls

Chemical Hazards: Ammonia, Chlorine, Hydrogen Peroxide, Peracetic Acid, Carbon Dioxide

Loud occupational noises

Blocked exits

Lack of sanitation and cleanup operations

Delong’s Gizzard Equipment Safety

While we are talking safety, we thought we would include some safety tips to utilize when using our Peeling Rollers. These rollers are designed to pinch and pull any loose material whether it is skin, clothes, or any other loose items coming into contact with them.

No Gloves
No Long Sleeves
No Loose Shirts or Smocks
No Long Fingernails
No Pressing tips of fingers toward or in rollers
Yes, apply pressure to gizzard with horizontal flat part of palm and bottom flat of fingers only
Yes, inspect every gizzard before peeling it for best quality.
Yes, if the gizzard has been peeled it goes to the good product chute.

It is our hope that you and your processing plant will put OSHA requirements and the safety of your workers at the forefront of your operation. We hope this guide will help you get on the road to doing just that. DeLong’s is one of the leading authorities on poultry processing rollers in the United States, providing some of the best rollers in the industry, providing you with safer processes (and safety information!), higher yield, and a better bottom line. Contact us today to learn how we can be of assistance to you.

The post Poultry Plant Safety appeared first on DeLong’s Gizzards & Poultry Processing Equipment.

Managers are always on the lookout for machinery that lasts longer, performs better, and produces higher overall yield. If you want to maintain a high yield at your plant, you have to understand where your poultry rollers fit into the overall equation. Worn, low-quality poultry rollers lead to wasted raw materials and lost profits, so knowing when and why to repair, refurbish, or replace a roller is essential. Leaving a roller in rotation too long can lead to damage and lower yield through over-processing; on the other hand, cleaning, maintaining, and specializing your plant’s rollers can cause yields to increase dramatically. In this informative guide, we’ll take a deep look at how rollers play into a poultry production plant’s overall process, the different types of rollers in play, and what factors affect them. Finally, we’ll discuss how and why to keep rollers cleaned and maintained, when it’s appropriate to refurbish a roller, and when it’s time to start looking for a replacement.

ROLLER TYPES

In the past, the part removal and evisceration process was 100% manual. In modern plants, the process can be semi- or fully automated, but the need for effective rollers remains. Modern rollers typically come in one of four categories: gizzard peeling, gizzard harvesting, breast cleaning, and neck & thigh skinning. While all the rollers in a given category will perform the same basic function, rollers will vary in size based on four dimensions:

PEEL LENGTH

Length of the peel, the part that performs the roller’s key function of removing skin, membranes, fat, etc.

PEEL DIAMETER

Diameter of the peel, necessary to find accurate end blocks.

SHAFT LENGTH

Length of the shaft, the rod protruding off of the peel used to drive it.

SHAFT DIAMETER

Diameter of the shaft, necessary to find accurate shaft bushings.

Rollers can vary wildly in size based on the machine they are used in. Below is a chart depicting each type of roller, its specific function, and the range of sizes for the roller.

A. Manual Gizzard Peeling Rollers

Used for removing membranes and fat from poultry gizzards. Dimensions will vary.

B. Breast Cleaning Rollers

Used for removing membranes and skin from poultry breasts. Dimensions will vary.

C. Automatic Gizzard Peeling Rollers

Used for removing any membranes or skins present. These rollers are designed that the operator will never touch the rollers. Dimensions will vary.

D. Neck & Thigh Skinning Rollers

Used to safely and effectively skin poultry necks and thighs. Dimensions will vary.

FACTORS THAT AFFECT PERFORMANCE

AGE

The ultimate deciding factor affecting a roller’s performance is its age. No matter how well-maintained, every piece of equipment at a poultry plant will eventually break down once enough time has passed, and rollers are no different. The industry standard lifespan for rollers is 6-8 weeks, with overall yield dropping by as much as 10% every week the roller is kept in use past this period. While proper cleaning and maintenance procedures can extend a roller’s life considerably, no roller lasts forever. To keep yields high, you’ll have to change your plant’s rollers on a regular basis.

SHAFT CONDITION

The shaft on the roller should also be taken into account. Like the teeth, the shaft itself will become worn down over time which will have a detrimental effect on the roller’s ability to spin effectively. This will cause possible yield loss as the rollers hit each other due to the extra room they will pinch and bit the product.

TEETH SHARPNESS

A more-specific example of how the age of a roller affects its productivity comes from the sharpness of its teeth. Over time, a roller’s teeth will get worn down and dull, drastically degrading its ability to remove a bird’s skin and membranes effectively.

MATERIAL

Poultry rollers generally come in one of two material compositions: tool steel or stainless steel. While there isn’t a discernable difference in lifespan between the two types, tool steel rollers are cheaper but susceptible to rust, while stainless steel rollers are rust-proof but on average $38 more expensive per pair.

While stainless steel rollers are more prevalent in plants in the United States, the USDA has the final word about which materials can be used in which plants.

AUTOMATIC VS MANUAL

Whether your plant operates using manual or automatic rollers will also have an impact on its overall productivity. Like most industries, poultry production becomes more and more automated as technology improves; however, automatic rollers have yet to fully replace their manual counterparts, and there are pros and cons associated with each.

Because they work at a steady pace without fluctuations, automatic rollers produce a more predictable yield at an increased processing speed over manual rollers. And because automatic rollers don’t come into contact with human hands, they present a lower chance of contamination, worker injury, and other safety hazards.

On the other hand, while automatic rollers can process products faster, manual rollers allow peeled gizzards to be reworked without further damage, resulting in a higher-quality final product. Manual rollers aren’t as prone to over-processing of products, and are also generally easier for employees to reach than automatics, consequently making them easier to clean and maintain.

TIGHTNESS

The bolts in a roller block assembly may come loose over time, resulting in reduced efficiency. This can generally be fixed by tightening the two bolts at end of peeler head and pushing the blocks together against the rollers.  

BLOCKS AND BUSHINGS

To spin effectively, rollers need end blocks to hold them in place and brass bushings that act as lubricating sleeves to keep them from vibrating or coming loose. The state of the blocks and bushings have a big impact on the overall effectiveness of the roller itself: even a roller in excellent condition will not perform properly and even be damaged if it is attached to old and worn-down blocks or bushings.

Bushings should be replaced every two weeks, while blocks should be replaced every four months. In addition, you should also replace your bushings every time you replace your rollers. Changing your bushings will lengthen the life of your rollers as they protect from premature wear on the shafts and give lubrication for even performance.

OTHER MACHINERY

The other machinery in your plant can also affect your rollers. For example, in the gizzard area, gizzards will move through the harvester and defatter before peeling; if either machine is damaging the product, the gizzard could come out already in pieces or improperly cut. Peeling gizzard with these sorts of defects can damage them further, and as a result your plant will suffer a lower yield.

In addition to the direct effects of a defective machine, rollers can also be indirectly affected by the location of other machines in the floor layout. The smaller the floorspace that the maintenance team has to work with and the more hard-to-reach areas present, the harder it will be to clean the rollers effectively, meaning that they’ll be worn down much more quickly.

SAFETY

As always, safety should be priority number one at any food production plant. While there is a misconception that rollers are dangerous, the truth is that they’re perfectly safe so long as guidelines are in place and employees have had proper training. However, having these safety protocols in place will also lead to larger product yields and bigger profits.

Before you peel a gizzard, be sure to inspect it thoroughly first for any damage or faults. Before peeling, split the gizzard with a knife or with pneumatic scissors, which you might consider permanently mounting horizontally, with the blade facing upward. This may not be necessary if you have a gizzard harvesting machine.

Never wear gloves while operating a roller, as the material can get pulled into the peelers, potentially causing injury. Likewise, avoid long sleeves, loose shirts, or smocks, and keep those fingernails trimmed and short. Apply pressure to the gizzard with the horizontal flat part of your palm and the bottom of your fingers only. Take care not to press the tips of your fingers inwards or towards the rollers.

Don’t create a roller cleaning plan without taking the overall plant layout into account. Keeping certain pieces of equipment too close together can create areas that are hard to see or out of reach, making them harder to clean effectively. Inspect each machine carefully for these types of areas and instruct all employees on how to properly get to them.

CLEANING AND MAINTENANCE

Like every piece of equipment, the rollers that produce the best yields & highest returns are the ones that are conserved through cleaning & maintenance.

THE BENEFITS OF CLEAN, MAINTAINED ROLLERS

Rollers, like any machine, last longer the better they are maintained, and the importance of keeping rollers clean cannot be overstated.

Unclean rollers that are left to sit out will gradually collect rust, dirt, and animal fragments. If these contaminants are left to build up for too long, eventually a breakdown is inevitable. By adhering to a strict cleaning and maintenance schedule, small problems won’t have a chance to snowball into big ones, and you’ll be able to give your rollers a much longer operational lifespan.

In addition to working longer, cleaned and maintained rollers will also work better. The same contaminants and buildup that can gradually kill a roller can also cause it to dull and perform poorly. The result is that clean and well-maintained rollers can not only cost you less in terms of repair, but can make your plant more money both in product quality and in overall product yield.

KEEPING ROLLERS CLEAN

Rollers should be cleaned every night during the sanitation shift. This is accomplished by thoroughly spraying each set of rollers with highlypressurized water. Having each set of rollers running while being sprayed down ensures that nothing is missed and that every part of the roller gets an even treatment.

Always keep an eye out on the water supply used for cleaning and lubrication. Under each machine, there is a 3/8” water supply feeding a water bar that provides a steady water supply to each set of rollers.

This ensures that water sprays on the bottom side of the rollers, keeping gizzards from floating on the water on top of rollers. If this bar is broken or missing, it will need to be replaced as soon as possible.

ROLLER MAINTENANCE

In addition to keeping rollers clean, it’s also vital to keep them well maintained and working properly. Have your maintenance team thoroughly trained on all of the ins and outs of each roller set in your plant, paying particular attention to probable situations that can arise and how they can be fixed.

As time passes, consumer demand continues to rise, making machine breakdowns and the associated opportunity costs that much more painful. This has led many plants to start organizing plant processes with predictive maintenance in mind.

Predictive maintenance hinges on keeping downtime and maintenance costs as low as possible by identifying and eliminating any potential problems as early as possible, before they can fester and cause long-term damage. Consider looking into vibration analysis and thermal imaging software, which can interpret problem signs invisible to the naked eye, giving managers more time to develop an effective solution.

One crucial but often overlooked factor in effectively maintaining a roller is the quality of bushings and blocks being used. Check out the section “Roller Replacement” for more information.

REFURBISHING YOUR ROLLERS

While only certain types of rollers (neck skinning) can be restored instead of outright replaced, refurbishing your plant’s rollers remains a viable option to getting the longest possible effective lifespan out of them.

The Benefits of Refurbishing Rollers

As with proper cleaning and maintenance, the core concept behind refurbishing your plant’s neck skinning rollers is to keep them working better for longer. Namely, the benefits of refurbishing rollers include, but are not limited to:

• Longer lifespan

• Greater product yield

• Reduced chance of breakage and downtime

• Reduced chance of machinery cross-contamination

• Reduced cost compared to replacement

Factors to Consider When Refurbishing

If you’re thinking about refurbishing your plant’s rollers instead of replacing them outright, here are some factors to take into account before making a decision:

TYPE OF ROLLER

Because of the way they are designed, as a general rule, only Neck Skinning Rollers can be refurbished. 

TIME FRAME

Normal wear time for a roller is 6-8 weeks. Refurbishing a pristine roller before any wear and tear has occurred is a waste of money; on the other hand, wait too long and you might as well replace it altogether.

TEETH CONDITION

The general rule for refurbishing a roller instead of replacing pertains to the condition of its teeth. If the teeth are still sharp and effective but the shaft is worn down, refurbishing is in order. If the teeth are dull or broken, it’s time to replace.

CURRENT ROLLER EFFECTIVENESS

Ultimately, the debate over whether to refurbish or replace is decided by the needs of the plant. Not all rollers are created equal; if you’re already using the best rollers available, by all means refurbish them and get your money’s worth. However, if higher quality or more cost-effective rollers become available, consider trading up.

ROLLER REPLACEMENT

Even the best roller breaks down eventually. By knowing the proper timeframe to expect a breakdown and taking the correct precautionary steps, you’ll be able to get the most out of today’s rollers before you have to change them.

WHEN TO REPLACE

The typical lifespan for a given roller is 6-8 weeks. Any roller that can’t be refurbished should be replaced somewhere in this time, and no roller should stay on the line longer than two months.

Teeth are the key factor in replacement. Regardless of how long it’s been in use, any roller that has teeth with more pits than can be repaired should be replaced immediately. If the pits are more than one-fourth inch of the teeth depth and more than one-fourth of the roller’s overall teeth surface, its entire effectiveness has been compromised, and it’s time to buy a new set.

Don’t forget that, in addition to the rollers themselves, the blocks and bushings that rollers need to operate effectively will also need to be changed out regularly. In addition to adhering to a strict cleaning and maintenance schedule, the best poultry production plants have systems in place to ensure bushings are replaced every two weeks and blocks every four months.

SIGNS IT’S TIME TO REPLACE

While 6-8 weeks is the general rule for replacing a current roller with a new one, there are a few other factors that can send a roller to an early grave. On your next maintenance check, be on the lookout for:

BROKEN OR DEPLETED FUNCTIONALITY

Like any other piece of machinery, a roller can be subject to vibration, shock, and high temperature during day-to-day operations of the plant. Sometimes, these factors can age rollers prematurely and eventually cause them to lose functionality, at which point it’s time to replace.

SKIN AND FAT BUILDUPS

Buildups of skin and fat are another classic warning sign of a faulty piece of machinery. During scheduled maintenance checks, if you or an employee finds areas with excessive buildups, it’s usually a sign that significant wear-down has occurred, and that it’s time to replace.

WORN TEETH

Dull teeth are the biggest killer of poultry rollers in the industry. No matter how well maintained, if the roller can’t peel and skin poultry effectively, it has no place in your plant.

With over 40 years of experience in the industry, DeLong’s is one of the leading authorities on poultry processing rollers in the United States. Our rollers are some of the best in the industry, providing you with safer processes, higher yield, and a better bottom line. No matter how well-maintained, rollers at your plant have to be replaced after about eight weeks. DeLong’s is always on call to help, and we offer on-site consultation and training to make sure your rollers and poultry processing procedures are as efficient and productive as possible. Are you looking for ways to increase yield at your plant? Schedule a Consultation with a Delong’s expert today.

SOURCES

• Poultry Processing Industry eTool
• Poultry Products Processing: An Industry Guide
• Scalding and Plucking for Optimum Carcass Quality and Yield
• Responsible Disposal of Hatchery Waste
• Poultry Processing: Questions & Answers
• How to Find Efficient Poultry Processing Equipment
• How to Know When to Replace your Poultry Processing Parts
• DeLong’s Products

The post The Lifecycle of a Poultry Peeling Roller appeared first on DeLong’s Gizzards & Poultry Processing Equipment.

Unfortunately, factories and the machines they house carry the same fundamental weakness in that the bigger they get, and the more moving pieces are involved, the more likely something will break. Even the smallest piece can serve a vital function, and plants that fail to properly maintain their equipment can suffer a catastrophic snowball effect. One malfunction leads to systemic failures in the other processes, and a problem that looks small on the surface can have far-reaching consequences.

No matter the size, no plant is unaffected by breakdowns. Obviously, smaller operations that lose a key machine will be crippled, but even a larger company that can keep chugging in spite of a machine breaking down can still see thousands of dollars a minute squandered in the form of lost production opportunity.

Regardless of the full impact, every minute that a machine is broken is a minute that it’s not making the company money. Maintenance and upkeep are therefore a priority, but even a dedicated and knowledgeable team can only work so quickly.

In recent years, many successful plants are shifting the role of maintenance to the floor workers. By cross-training staff in fundamental maintenance best practices, they will be able to communicate more clearly with the maintenance crew and identify the problem area immediately so that it can be resolved as quickly as possible. Better yet, they may be able to prevent a problem from happening in the first place.

In this ebook, we’ll take a look at the threat that machinery breakdowns poses to a poultry plant, how cross-training can alleviate some of the risks, how to implement a cross-training regimen for your staff, and some major issues to be aware of. Through cross-training, your team will gain the tools and know-how to keep your plant running at full speed.

The Cost of Mechanical Failures

The inherent problem with any given machine is that, the larger and more complicated it becomes, the higher the likelihood of one of its pieces breaking. The smallest pieces of the puzzle are easier to overlook, but they’re no less vital to the final product than the big ones.

Problems like loose bolts or dirty grooves may seem inconsequential to the unaware, but that doesn’t change the fact that they can completely wreck a machine. The failure of one operation causes the failure of all its dependent operations, meaning one small small mishap can easily balloon into a huge mess.

Here are some of the ways the mechanical failures can cost you time and money:

Repair or Replacement

The first and most obvious monetary drain is the cost of repairing or replacing the machine. This will vary widely depending on factors like the size of the machine, the availability of spare parts, time constraints, and so on, but the end result still essentially spending money on the machine instead of it making money for you.

Downtime

Depending on the plant, the biggest long-term cost may come in the form of lost opportunities. Bigger plants might be able to make due, but smaller plants can be decimated by the loss of a single, vital machine. The retailers that supply your product will get those products one way or the other, and if your plant can’t make quota, they may move on to a competitor that can.

Health and Safety

While health and safety are paramount regardless of industry, nowhere is it a bigger concern than in food production. If a broken machine leads to an unhealthy or contaminated product, the resulting negative publicity can turn loyal customers into complete strangers overnight. Even after the appropriate steps have been taken to fix the problem, the stain on the company’s reputation may never wash away.

Manpower

No matter the size of the operation, on a long enough timeline, things will break. While this means the maintenance workers will always have a job, preventable breakdowns can stretch an already-busy team even thinner. Worse, young workers with experience in the field are becoming harder and harder to find, leaving some plants with a perpetually-overworked team that never has enough time to fix one problem before a new one rears its head.

Failing to Prepare is Preparing to Fail

Workplace accidents and breakdowns always seem to happen at the worst possible times. But it’s not just your imagination. In fact, in a plant that doesn’t make the most of its maintenance efforts, a breakdown is inevitable.

The longer a piece of equipment has to run and the more strain it’s put under, the higher the likelihood that something breaks. Unfortunately, this means that when deadlines are looming and every machine is running overtime to get it all done, the chances are higher than ever for a breakdown. If one breaks down, the other machines are strained even further to make up for the loss of the first, more breakdowns occur, and the process repeats.

Like the machines themselves, one piece of the plant breaking down can quickly snowball. Therefore, the emphasis for plant owners should shift from repair to prevention, stopping any piece from breaking in the first place so that it can’t have any lasting impact on the plant as a whole.

But the maintenance team can only cover so much ground, and managers are finding it more difficult than ever to find trained and experienced maintenance workers that can fill in the gap. Even if the talent is available, hiring new employees carries its own challenges and considerations.

Instead of taking on more employees, modern poultry plants are instead allocating more responsibility to the ones they have already. The answer lies in cross-training.

How Autonomous Maintenance Can Prevent Major Catastrophe and Build a Positive Workplace

Autonomous Maintenance and Why It Works

Managers looking to get the most out of the maintenance budget need to cross-train floor workers on basic maintenance and upkeep of the machines they oversee by adopting the concept of autonomous maintenance.

Autonomous maintenance shifts the focus of the maintenance team from fixing problems as they arise to preventing them from happening in the first place. Under the autonomous maintenance model, individual floor workers at the plant assume responsibility for the general upkeep of the machines they oversee.

Instead of either waiting for scheduled maintenance or running his or her machine until it breaks and then calling the maintenance team to fix it, each individual worker is trained in basic maintenance protocols that boost the machine’s lifespan. Workers are trained on all the specifics of the machine, and take it upon themselves to clean it, lubricate it, and inspect it for things like damages, loose bolts, and common defects.

With floor workers assuming the responsibility of basic repairs and general upkeep, the maintenance team is now free to focus on preventive steps and improvements that can keep each machine running longer and more safely. This in turn allows them to overcome the otherwise unpreventable downtime that would occur during peak periods. When repairs are necessary, preventive maintenance assures that they’re much less costly and result in much less downtime.

In addition, the more people that know the common problems to look out for, the higher the likelihood that they’ll be caught before disaster can strike. The maintenance team will still be there to solve big problems, but will see a smaller overall workload. The individual worker may not be able to solve the problem, but he or she will be able to pass it along to a dedicated maintenance team member who can.

Building Bridges

In many plants, one of the major problems facing the maintenance team is the relationship it has with the production team. All too often, the production team gets the credit when things go right while maintenance gets the blame when things go wrong.

Maintenance finds itself in a lose-lose situation. Beyond the animosity that can develop from this type of situation, it can also lead to a lot more finger pointing when teams blame each other for setbacks instead of working together to find solutions, leading overall workplace morale to suffer.

In addition to plant efficiency, one of the key benefits of autonomous maintenance is that it lays the foundation for a natural partnership between the maintenance and production teams. Through autonomous maintenance, the production team bears part of the responsibility for machinery malfunctions and setbacks, while the maintenance team’s proactive and preventive steps serve as proof that they were just as instrumental in success.

Additionally, autonomous maintenance gives the individual operator a sense of ownership. Instead of simply running their machine until it breaks, they are in charge of taking care of it. Because the operator knows the individual parts of the machine better, safety is improved, and because he or she can better illustrate to the maintenance team exactly what’s broken, downtime is decreased.

When the both teams share accountability both for success and for failure, they are motivated to come together and prevent problems before they happen so that success naturally follows.

Maintenance Issues All Staff
Should Know How to Handle

Once you’ve decided to implement a cross-training regimen at your plant so that you can start using autonomous maintenance, it’s then time to decide what specific areas workers should be cross-trained in.

While every plant will have its own specific needs, here are some great starting points:

Dirt and Grime

Over time, dirt can easily collect in the grooves, sockets, and other nooks and crannies of a machine, causing it to lose efficiency. Over time, if enough dirt is allowed to build up, it can shut down a machine completely when essential processes become impossible due to dirt and grime buildup, to say nothing of the health hazards that dirt can present.

While most plants will already place a heavy stress on the importance of clean equipment, an effective autonomous maintenance regimen will teach in-depth strategies that every worker should know to clean any piece of machinery they interact with. In particular, make sure to emphasize out-of-the-way and hard-to-reach areas that might go unnoticed to the unaware.

Proper cleaning of a machine comes with the added benefit of making other problem areas more easily visible.

Contamination

Cleaning dirt is great, but stopping it from getting inside the machine in the first place is even better. After all, prevention is one of the key concepts of cross-training and autonomous maintenance, and removing or minimizing the sources of contamination can reduce the need for repetitive cleaning.

Have all workers be on the lookout for areas where dirt and contaminants might be getting into the plant. Employees should be on the lookout for cracks in the walls, leaking vents, unsecured windows, and the like, and report any defects to the dedicated maintenance crew to repair.

Loose Nuts and Bolts

As dirt can gradually build up, nuts and bolts can loosen over time, leading to potentially catastrophic breakdowns and health risks.

When cross-training workers, make sure that everyone goes over their machines thoroughly to ensure everything is tight. Instruct workers on the warnings signs of a machine with loose nuts and bolts, and encourage them to take the initiative to keep things running smoothly.

Lubrication

While removing dirt and tightening loose bolts is essential to giving each machine the longest lifespan possible, they won’t be running at maximum efficiency if the pieces aren’t well-lubricated.

Train employees on the different moving parts of their machines, and on proper lubrication procedures. In particular, ensure that employees know the proper amounts of lubricant to use to reach the best effect on each piece, and how often the machine as a whole should be lubricated.

Training Your Poultry Plant Employees & Developing Maintenance Issue Report Protocol

Now that you know some of the importance of employee cross-training and some of the points to emphasize, let’s look at how you can start training your workers to build a better, more autonomous plant.

Employee Training Best Practices:

• Incorporate visual, auditory, and tactile learning processes. Different people learn in different ways. Some learn by reading PowerPoints and informative printouts, others by listening to a lecture, and others by getting to physically touch and hold the equipment and machinery. For the best results, try to incorporate all three learning styles as often as possible, and don’t be afraid to present the same information in multiple ways if necessary.
• Use real case studies. Even if a worker can understand the fundamental principle behind an operation, nothing puts it in perspective like having a real-world example. Don’t stick to positive examples: sometimes, it can be just as important to learn what not to do and some common mistakes that others have made in the past.
• Keep a regular training schedule. People are creatures of habit, and tend to learn better if they can stick to a routine. By scheduling regular training sessions at the start of every month or every quarter, you’ll find your employees will be much more receptive to learning. Holding training sessions at regular intervals can also provide an opportunity to give each employee one-on-one feedback on their progress from last month.
• Vary training topics and formatting when possible. While employees benefit from a regular schedule, if they know that they’re just going to see the same presentation from last month, they’ll immediately turn-off. For the best results, try to vary the topics covered during training sessions, or to switch the way that information is presented. For example, you might provide two different solutions to the same problem, or have workers approach the problem from a different direction.
• Train maintenance and operations workers simultaneously. This is especially important for autonomous maintenance, and will help remove any communication gaps between the two teams. The operators can ask the maintenance team directly about different protocols, and the maintenance team will be given an opportunity to explain first-hand why different procedures are in place and give examples from their own personal experiences. This will also serve to build personal relationships between the members on both teams and grow the sense of unity at the plant.

Training is only part of the battle. After it’s done, ensure that workers are given their own tools and equipment to start maintaining their machines, and conduct regular maintenance reports to track their progress.

Maintenance Reports

Reports are a vital part of continued autonomous maintenance success. After all, how can you know what needs improvement if you don’t know where you stand?

Another key reason why maintenance reports are so important is that it builds accountability on the part of both the maintenance and operations teams. When every potential problem has been duly reported and filed, finger-pointing between teams becomes less of an issue because the proper protocols should already be in place to decide who was responsible.

To get the best, most comprehensive reports possible, it’s essential to make the report as comprehensive as possible. First, it’s important to categorize the types of defects and problems you’re encountering, such as machine downtime, defective products, slow production speed, etc.

Once you’ve found a good way to categorize the problems your plant faces, find out which team should be responsible for which defect. This is an essential aspect, because it removes any of the he-said/she-said problems you might otherwise face. When every fault has to be explicitly written down and employee roles clearly defined, it removes any ambiguity in what the next steps should be and who should be the one to take them.

Keep in mind that every report is a potential new area for training. If you’re seeing a lot of reports that cover the same topic, it might be time to dedicate a training session to it and ensure everyone knows what to do when the problem arises in the future.

Over time, as your workers grow better at identifying exactly what problems are occurring and learning for themselves the best way to solve them, you’ll find your plant seeing more autonomous maintenance, less downtime, and a more streamlined production process.

Now you know some great ways to train your employees to make the most of your plant’s processes. But even a plant with the best maintenance practices in place still needs equipment to make it run.

At Delong’s, we excel in creating, repairing, and replacing the machinery and rollers that make poultry plants thrive. Request a consultation today and find out more about solutions we can provide your plant.

SOURCES:

• http://www.meatingplace.com/Industry/ TechnicalArticles/Details/53635
• http://www.meatpoultry.com/Writers/Other-Contributors/ Partnering-pays-off.aspx?cck=1
• https://www.epa.gov/lean/lean-thinking-and-methodstpm
• https://www.epa.gov/lean/lean-thinking-and-methodstpm
• http://www.meatpoultry.com/Writers/Other-Contributors/ Confidence-and-concerns.aspx
• http://leanmanufacturingtools.org/425/preventivemaintenance/
• http://leanmanufacturingtools.org/427/predictivemaintenance/
• http://leanmanufacturingtools.org/438/autonomousmaintenance/
• http://www.meatpoultry.com/Writers/Other-Contributors/ Confidence-and-concerns.aspx 

The post Why and How to Cross-Train in Maintenance appeared first on DeLong’s Gizzards & Poultry Processing Equipment.

1. Consider a Multi-Purpose Solution

Multi-Purpose machinery offers a range of benefits to poultry processors. This chapter will look into how multi-purpose machinery can:

• Lower factory footprint and increase floor space
• Lower machinery costs
• Reduce human error
• Decrease downtime

Facing machinery clutter?

Having lots of machines clutter your facility means:

• Less space
• More money spent purchasing unique equipment
• Less efficient workflow
• More frequent maintenance
• More spare parts needed

Implementing multi-purpose machinery is a great way to combat all these problems.

Lower factory footprint and increase floor space

Floor space is integral to a safe, clean, and efficient plant. Increased floor space allows for:

• Reduced chance for worker injury – workers are able to keep a safe distance from dangerous machinery more easily
• Increased mobility – workers are able to move freely throughout the plant
• Increased cleanability – sanitation crews can access all parts of the plant and machinery, giving them the ability to clean more quickly and efficiently
• Make repairs and replacements easier – with more space around machinery, it’s easier for personnel to work on machinery and replace parts without having to move and/or disassemble equipment.

Lower machinery costs

Both manual and automated processing lines have weaknesses that increase costs and lower yield. Automated lines have more downtime, while manual lines are more hazardous and require higher worker compensation.

Multipurpose machinery allows you to automate processing lines while reducing downtime caused by mechanical errors. Multipurpose machinery reduces the number of machines that can malfunction, and reduces the amount of replacement parts needed. For these reasons, multipurpose machinery can be a more cost effective option.

Less human interaction required

Human interaction inevitably leads to human error, and human error can result in harm to workers, products, and overall productivity.

The CDC estimates that 128,000 people are hospitalized and 3,000 die every year from foodborne illnesses of all causes. A study from 2015 found that meat recalls cost a food processing company an average of $109 million in the first 5 days after the announcement.

Automating your processes can create a safer and cleaner environment and reduce the chances of contaminated product.

Automation can also:

• Cut down on labor costs
• Increase processing speeds
• Achieve more predictable yield
• Reduce water and energy expenses

Decrease downtime during equipment failure

Having machines that can do each other’s job, and having backup machines on hand can reduce downtime considerably during equipment failure.

2. Do a Spare Parts Analysis

The number of parts a machine has, their price, the time it takes to replace a part, and the importance of those parts in a machine’s productivity should always be considered when purchasing new equipment. This chapter will walk you through how to assess a machine’s parts and how to use that information to inform your buying decision.

Assessing Parts

While considering the purchase of a new machine, it’s important to understand how many parts that machine has. Is this new machine replacing existing machinery? If so, consider if this new machine has more or less parts than the machine it will replace.

The fewer parts a machine contains, the fewer parts you need to have on hand in case of mechanical failure, and the more money you can save.

Think about how the hardware you are considering compares to other on-hand equipment.

• Ensure it uses the same measurement system. Does the machine you’re considering use metric or imperial system for measurements? If possible, you want all of your machinery to use the same measurement to reduce the amount of tools and spare parts needed.
• Does it use similar nuts, bolts and other fasteners to your current machines? Machinery with the same pieces will allow you to cut costs on spare parts.

Assessing Risk

Perform a Critical spare parts analysis to determine a risk based strategy that will allow you to take into account the risk of a part breaking, the cost of the machine, and the cost of downtime.

In order to properly manage risk, you must consider:

• What equipment failure risks are there?
• What are the results of an equipment failure? (injury to workers and other equipment, cost of repair, downtime to make repairs)
• What is the probability that equipment failure will happen? (Manufacturer warnings, statistics, etc.)
• How can you prepare for or eliminate the risk of equipment failure? (Having parts on hand, buying insurance, etc.)
• Are there any additional risks when equipment takes longer to repair than expected?

Use the following charts to determines if a part needs to be kept in stock:

Probability Score Matrix

Decision Matrix

Bringing it all together

The objective is to have equipment that is:

• As cheap as possible to buy
• Features cheap replacement parts
• Has the fewest spare parts
• Has a high likelihood of functioning for a long time without requiring maintenance
• Doesn’t take long to repair

Avoid equipment that:

• Is unnecessarily expensive to buy
• Has lots of parts
• Has expensive parts
• Has a high likelihood of malfunctioning
• Takes a long time to repair

You want to make sure you have precisely the right kind and amount of parts you need to properly handle equipment malfunctions in a way that reduces downtime as much as possible, and ensures the highest yield and safest environment.

3. Consider a Simpler Machine

The most high-tech machinery isn’t always the best option. Complex machinery is:

• More difficult for personnel to operate properly (requires more training)
• Is more time-consuming to repair
• Is more difficult to clean

This section will explain how simple machinery can help you save cost in a number of areas and will give some key traits that cost effective machinery should have.

Ease of Use

In some cases complex machinery is unavoidable. But, the more complex a machine is, the more training staff will have to have in order to properly use it.

The more training that staff have to have in order to properly use a machine, the more money that machine will cost you in hours of training. Also, if a machine is new, training may be difficult to find and expensive. Higher turnover rates can also drive up the frequency of required training.

Ease of Repair

How easy is it to repair a machine? Do you have to disassemble the whole thing just to perform a simple scheduled maintenance? Equipment should be easy to quickly disassemble and reassemble in order to minimize downtime.

While demoing equipment, it’s important to ask what regular maintenance entails, and how long regular maintenance should take.

Consider the downtime necessary for repairs when looking at the overall cost of competing machines. A cheaper option that takes longer to repair or maintain may have a greater negative impact on your bottom line than a more expensive option that can be quickly repaired.

Ease of Sanitation

Ensure the machine isn’t too complicated for maintenance crews to effectively sanitize. Here are a few guidelines to keep in mind:

• Validated cleaning and sanitation protocols – Make sure machinery has validated protocols that your staff won’t have any problem following.
• Water and cleaning resistant – Sanitation in a processing plant usually involves everything being sprayed down. Will the new machine handle this without failure? Does it rely heavily on electronics like touch screens that may be damaged by sanitation?
• Stainless steel surfaces – Any surface that is in contact with product should be stainless steel.
• Easily accessible – Make sure that all the surfaces that are in contact with food are easily accessible and cleanable (unless they have a CIP).
• Joints and fittings – Any joints and fittings should be designed for easy sanitation.

Does it come with a Clean-in-place system (CIP)? Some machines are built with self-cleaning high-pressure pumps that shoot water and cleaning solutions through equipment for easy cleaning.

4. Consider All the Available Options

When looking for the best equipment, it’s important to check online directories for all available options. There are a lot of industrial manufacturing directories out there, some better than others. Here are a few good ones to start with:

Thomasnet.com – Thomasnet is an incredibly in-depth and user-friendly free directory for industrial manufacturers. The website includes detailed company profiles and is easily searchable, featuring a total of 660,000 OEMs, industrial custom manufacturers, distributors, and service companies.

Search by product or service category, location, UNSPSC commodity code, ownership, quality certification, or company type.

Thomasnet claims to have consolidated 100 million items from 200 thousand catalogues into a single, searchable database.

World of Manufacturers – Not quite as comprehensive as Thomasnet, but free and useful none-the-less, worldofmanufacturers.com allows you to search thousands of companies for the perfect product to meet your manufacturing needs.

More directories worth checking:

• manufacturerusa.com/
• manufacturersupplier.com
• industrialquicksearch.com/
• manufacturing.net/

SOURCES

• http://www.meatingplace.com/Industry/TechnicalArticles/ Details/53147
• https://www.lce.com/The-Role-of-Critical-Spares-Analysis-inValidating-Spare-Parts-Recommendations-1364.html
• https://www.technologyreview.com/s/537646/robots-start-tograsp-food-processing/
• http://www.agmanager.info/costs-meat-and-poultry-recallsfood-firms
• http://reliabilityweb.com/articles/entry/spare_parts_ inventory_an_exercise_in_risk_management
• http://www.meatingplace.com/Industry/TechnicalArticles/ Details/60404
• http://www.foodsafetymagazine.com/magazine-archive1/ augustseptember-2005/top-7-processing-and-foodserviceequipment-standards/ 

The post How to Find Efficient Poultry Processing Equipment appeared first on DeLong’s Gizzards & Poultry Processing Equipment.

We are re-evaluating daily and will continue to monitor and expand our travel area. If you want a rep to come out, give us a call to schedule today: (478) 743-9134

The post DeLong’s Business Update – May 19 appeared first on DeLong’s Gizzards & Poultry Processing Equipment.

• Almost all DeLong’s Gizzard Equipment business operations are fully operational. We have sufficient inventory and capacity. DeLong’s has halted all on-site visits until further notice. At this point, our lead time and availability remain in effect everywhere.
• Our supply chain is stable. We have not identified any production or raw materials sourcing issues that will impact our ability to support our customers.
• Account Representatives and Technical Professionals remain active and available for remote service and consultation for our customers.
• Our customers are connected via email or phone 24/7 to an Account Representative and are accessible in real time. Our Sales & Service team members are continuously able to respond.

As we manage through this unprecedented situation together, all of us here at DeLong’s are praying for the health and safety of you and your families.

The post DeLong’s Business Update – April 23 appeared first on DeLong’s Gizzards & Poultry Processing Equipment.

You may have heard or read the announcement that Georgia has ordered all businesses that are not ESSENTIAL to close immediately. Fortunately, warehouse/distribution and fulfillment to essential manufacturing and processing is exempt and our location is not affected and will continue normal operations.

Our objective is to be able to continue to deliver our products in the safe and timely manner you have come to expect from DeLong’s. Listed below are the steps we have taken to ensure the safety of our employees, customers and vendors.

• Limiting visitor access at our location while requiring everyone to wash and sanitize their hands when entering and exiting our location.
• Requiring employees to maintain a six-foot social distance in offices and on the production floor.
• Sanitizing all common areas and any shared equipment.
• Employees are required to stay home if they are sick or have been in contact with an infected individual.

We are in constant communication with our key supply partners and their management teams to remain up to date on their ability to continue to supply materials. The presence of such strong and loyal domestic relationships will empower us to effectively fulfill our customers’ needs in a timely manner.

As we manage through this unprecedented situation together, all of us here at DeLong’s would like to Thank You for your support and trust.

The post DeLong’s Business Update – March 31 appeared first on DeLong’s Gizzards & Poultry Processing Equipment.

• Almost all DeLong’s Gizzard Equipment business operations are fully operational. We have sufficient inventory and capacity. DeLong’s has halted all on-site visits until further notice. At this point, our lead time and availability remain in effect everywhere.
• Our supply chain is stable. We have not identified any production or raw materials sourcing issues that will impact our ability to support our customers.
• Account Representatives and Technical Professionals remain active and available for remote service and consultation for our customers.
• Our customers are connected via email or phone 24/7 to an Account Representative and are accessible in real time. Our Sales & Service team members are continuously able to respond. We have organized ourselves so these experts can operate remotely from home as necessary during the current period.

Our Sales, Service, and Production operations are subject to contingencies we may not control or anticipate. This may affect lead times. We will update you if and as the facts above evolve.

We wish you, your families, and your teams the best of luck and good health during this period.

The post DeLong’s Business Update – March 16 appeared first on DeLong’s Gizzards & Poultry Processing Equipment.