News
Feedstuffs, June 2, 2014
25
mission ‘to the extreme’
food is produced today or its safety.
Guests at The Farmhouse also will be
able to watch first-hand as their food
is prepared. The kitchen has been designed specifically with a wall of glass
that opens to the dining area. Tours of
the kitchen will be available before 11
a.m. and between 3 and 5 p.m. each day
for small groups of 10 or so.
Those seated in the chef’s dining
room during meal hours will be able to
go into the kitchen during the preparation of their meal. Bruggemeier said
he expects that The Farmhouse will
employ 35 culinary specialists, not
counting servers and others.
“Our kitchen is our stage. Our chefs
are the actors. Our diners are our audience. Each day, we will have a matinee
and dinner show,” Bruggemeier said.
On the back of every menu at The
Farmhouse will be “the story.”
“We just believe in transparency to
the extreme,” Bruggemeier said, and
part of what we want to achieve is to
educate along the way and hopefully
change the perception consumers
have of the modern food system.
He added that he wants guests to
come to the farm to learn about food
production, visit The Farmhouse to
consume a meal and then visit the combined bakery and farmers market to
take the experience home with them.
“See it. Taste it. Take it home. It is
an experience that doesn’t exist anywhere else,” Bruggemeier said. ■
ALL ABOUT TRANSPARENCY: The kitchen
at The Farmhouse Restaurant at Fair Oaks
Farms will be open for
viewing — with a wall of
glass that opens to the
dining area — and tours
will be available to interested guests.
AP enhancing
livestock trailer
drying system
AUTOMATED Production Systems
(AP), a division of GSI, is adding new,
automated controls to enhance BioDri, its thermo-assisted drying and
decontamination system.
Bio-Dri is a quick and thorough
method for heating and drying livestock trailers after wash-down to help
prevent the transmission of swine viruses during animal transport.
The Bio-Dri System is an independent, dedicated structure designed for
high-speed, high-temperature heating
and drying of livestock transport trailers to help prevent the spread of viruses and pathogens on the trailer’s surface, AP said. Studies have shown that
thorough heating and drying of trailers after washing greatly reduces the
risk of introducing viruses — such as
porcine epidemic diarrhea virus and
porcine respiratory and reproductive
syndrome — to pigs during transport.
Because weather conditions and
lack of downtime between loads can
make it difficult for adequate natural
drying to occur, AP said its system
utilizes high-volume, high-velocity
blowers and gas-fired burners to
deliver heated air to all parts of the
trailer, inside and out. The heated air
is recirculated through the system for
maximum drying and fuel efficiency
and then is purged from the chamber
at the end of each drying cycle.
Brian Rieck, AP product manager,
said Bio-Dri’s new control features
provide:
• Remote access. Producers can
program operational parameters and
monitor the process from off-site locations using their computer, smartphone or tablet. To ensure safety, the
system will still require an on-site
operator to start the process.
• Modulating heat. Instead of the
current high/low control, the new
system allows temperatures to be increased or decreased to meet specific requirements, reducing the cycle
time and increasing efficiency.
• Process verification. Once the
drying process has been completed,
verification will be automatically
transmitted via text or email. The system will also record data relating to
heating and drying times, temperature and other parameters.
The new Bio-Dri System will debut
at the 2014 World Pork Expo in Des
Moines, Iowa, and will be available
to the market in August. ■
June 2, 2014.indd 25
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5/29/2014 10:46:57 AM