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August 2013 - Ledcor Group teams with SubZero for a high pressure project.

When Starbucks enlisted Ledcor Group, one of North Americas Top 100 employers, to build a rEVOLUTIONary FRESH juice processing plant that takes fruit from tree to shelf in just 7 days, they trusted SubZero to handle the pressure. The 260,000 square-foot building was transformed in only 6-months to a fully operational processing plant that uses a unique method of chilled high pressure juice pasteurization. The new factory quadruples the production and distribution capacity of its Evolution Fresh™ juice business creating 160 manufacturing jobs, of those, 120 jobs will be shifted from San Bernardino, where the brand was first launched. The project employed over 500 skilled craftsmen during much of the construction.

"Since the introduction of Evolution Fresh juice, customer feedback has been extremely positive and we’ve seen significant repeat purchases as a result of these squeezed fresh, incredible tasting juices,” said Cliff Burrows, president, Americas.

Evolution Fresh™ produces a line of super-premium juices and in 2010 invested in new form of pasteurization equipment, known as pascalization or High Pressure Processing (HPP). HPP is a cold pasteurization technique which consists in subjecting food, previously sealed in a flexible and water-resistant packaging, to a high level of hydrostatic pressure (pressure transmitted by water) up to 600 MPa / 87,000 psi for a few seconds to a few minutes. It has the same effect as placing the food 60km deep into the ocean, if an ocean this deep existed (the Mariana Trench is 11km deep by comparison). This process effectively wipes out any potentially pathogenic bacteria without exposing the product to heat that can damage the juices flavor, color and nutritional value allowing for a 40-day shelf life, unheard of for fresh juice. Evolution products currently go from the tree to shelf in less than 7 days, ensuring the juice is truly fresh.