OFFICE 805 925 2478
SALES 805 925 2585
BONIPAK PRODUCE INC
P.O. Box 5079
1850 W STOWELL ROAD
SANTA MARIA
CALIFORNIA
93456
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The most important thing in harvesting fresh vegetables is
cooling the product as quickly as possible. Extracting the
field heat from the product must be done to maintain the
utmost in freshness,quality and shelf life.
Bonipak's high-tech, state-of-the-art cooling facility is the
largest cold storage operation between Los Angeles and
Salinas. It offers the highest of efficiency in cooling,
storage, staging and loading.
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The capabilities of the cooling facility are quite extraordinary.
Over 12 million cartons of fresh produce are cooled and
shipped annually. The building has many separate areas
including dry rooms and wet rooms where different types of
cooling and cooling equipment are utilized. Additional
Bonipak cooling equipment includes 16 pressure tunnels,
5 hydro-vacs, 2 ice injectors and machines that make over
420 tons of ice per day, all in a massive effort to cool product.
Along with an expansive 100,000 square feet of cold storage
is a 17,000 square foot staging area where loads are prepared
for trucks even before they back into the dock. The
refrigerated staging area accommodates up to 200 trucks
each day with an average truck turn-around time of 45 minutes.
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The entire cooling operation is computer controlled,
allowing both on-site and off-site monitoring of temperature
in every room.
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Instead of having refrigeration units in each room of the
facility, Bonipak's units are all on the roof. There are no
ammonia lines coming into the facility which if defective,
could contaminate products or injure employees. Cold air
is distributed evenly and at a constant 33 1/4 F. temperature
throughout the facility. This ultra-modern refrigeration
system is unique only to Bonipak.
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Bonipak's enclosed staging and loading docks prevent
ambient temperatures from ever reaching the products.
As trucks arrive and check in, orders begin to be staged
by fork lift drivers. By the time the truck backs into a dock,
the order is ready to be loaded.
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All of the fork lifts and other equipment utilized in the
operation are electric. There are no fumes or heat from
any internal combustion engines within the facility.
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Part of Bonipak's food safety program is our food security
system. No one is allowed to just wander on to the property.
Visitors or suppliers must sign in and stay in designated
areas. All activity on the property is monitored by a digital
camera system. It is important for security issues, safety
and operational issues.
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