Picture this: it’s February and you plan to use the olive oil that’s been sitting in your warehouse for a week. You plug the pump into your drum and… nothing happens. You can’t actually GET to your oil to use it. It’s completely solid, like cold butter. Now what?
This is an all too real situation that happens to many a food manufacturer. Anyone who has a cool warehouse in the winter or is located in the northern half of the US can expect to experience this at some point.
As we head into November (and officially the colder months of the year) I want to make sure we talk about this today.Continue Reading