The Request Culinary Team
It’s not just what we make; it’s how we make it. At Request Foods, our entrées and side dishes have ‘quality’ as our main ingredient. Our mouth-watering varieties of Lasagna, Macaroni & Cheese, Stuffed Peppers and many others boast a distinctive, homemade taste. At Request Foods, having better capabilities allows us to carefully prepare each ingredient — simmering our just-made sauces with fresh ground beef and creating our own fresh pasta from number one durum semolina flour.
After cooling, the ingredients are assembled and quick frozen in one of seven state-of-the-art spiral freezers. When the finished product is heated, the ingredients come together for the first time, creating a fresh, just-made taste.
Both our world-class prepared entrée and skillet meal production facilities, – totaling 675,000 sq. ft. – are equipped with a wide range of state-of-the-art processing equipment, engineered to assure optimum quality at each stage of production. Fully computerized blenders, mixers, steamers, ovens and spiral freezers capture the distinctive, consistent taste of the finest ingredients. In all recipes, our production systems are unwavering and our quality control unequaled.
Adherence to formulation is monitored and verified according to customer-specified criteria. These records, together with samples and customer audits, are your assurance that your product leaves our facility as if you made it yourself.
Request Foods is BRC Certified, a GFSI (Global Food Safety Initiative) approved process which provides assurance that Request Foods products are been produced, processed, prepared and handled according to the highest standards. One more measure of our commitment to making your brand . . . Better.
Culinary Research & Development
Our single source capabilities begin in our three test kitchens located in our John F. Donnelly facility and our Greenly Street Plant. Request Foods ten trained chefs are continually developing new products to meet our customers’ ever changing needs. You can rely on our team of seasoned professionals to develop better ideas for new and exciting dishes, seasonal meals, innovative packaging profiles, as well as traditional comfort meals and mainstay entrées. More than a production resource, Request Foods R&D expertise is a great asset for expanding product lines, developing new sales channels and keeping your brand offering fresh and profitable.
Our expansive, fully equipped and staffed test kitchen is the birthplace of many ‘home run’ prepared entrées and side dishes. By leveraging our technical resources, we can expedite your time-to-market, while assuring conformance to nutritional and regulatory guidelines.
We look forward to having the Request Foods R&D team work closely with your R&D team to develop new and exciting products that will make your brand . . . Better.
Modern, Dedicated Food Processing
Two Facilities, State-of-the-Art Production
Located on adjacent sites in Holland, Michigan, Request Foods production facilities benefit from a healthy employment area, excellent utilities and infrastructure, plus easy access for inbound and outbound logistics. These facilities are designed and built for optimal product flow in a safe environment.
Facility Production Profiles
Location
3460 John F. Donnelly Drive (RQH)
Holland, Michigan 49424, USA
(easy access off highway)
View Map
Plant Type
Frozen food manufacturing
Production Square Feet
370,000
Location
Greenly Street Plant (GSP)
12875 Greenly Street
Holland, Michigan 49424, USA
View Map
Plant Type
Frozen food manufacturing
Production Square Feet
305,000
USDA-Inspected
Full-time inspectors on-site
Full R&D Facility
Ten culinary-trained chefs
Food Safety & Quality
BRC (GFSI)-Certified
HACCP-trained Quality staff
In-house Laboratory
Pre-shipment microbiological testing
Science Technicians
Degreed in biology and chemistry
Capabilities & Equipment
Cooking Equipment
Steam-injected Groen Kettles, Lyco corkscrew blanchers with cooling and dewatering, JSO belt impingement oven, VersaTherm Blending Cookers, Maurer rack steam oven
Filling Equipment
Hinds-Bock piston fillers
Handtmann vacuum fillers
FEMC dial fillers
Triangle InLine weighers
Multi-Fill MPF particulate fillers
Cooling Equipment
Swept-surface heat exchangers
Multi-serve Size
Assembly Lines
Steamtable foil pan: 4 to 6 lb.
Multi-serving retail pan, plastic or paperboard, film-sealed: 16 to 55 oz.
Noodle-Making Equipment
Demaco noodle presses, automatic ingredient metering, dies for extruding various shapes: lasagna, macaroni, penne, fettucine, mafalda, spaghetti, etc.
Mixing Equipment
Programmable paddle blenders, ribbon blenders
High Speed Single Serve Lines
Plastic or paperboard trays, film-sealed: 6 to 12 oz.
Freezing Equipment
Various spiral freezers, from double-spiral to smaller individual
Food Safety Equipment
Metal detection, in-line barcode scanners, X-ray technology
Piece-work Portioning
Koppens patty-forming equipment
hand-rolling of enchiladas, cannelloni
Special Equipment
Pouch filling (hot- or cold-fill): 8 oz. to 6 lb.
Skillet bag forming
Frozen sauce puck capability