El Pinto Factory SQF Certified
Frequently Asked Questions about El Pinto Foods Hot Fill Co-Packing Manufacturing
El Pinto Foods manufactures El Pinto Salsa, Red Chile, Green Chile, and various salsas in its 8,500 sq foot automated factory located on the same property as historic El Pinto Restaurant, founded in 1962. El Pinto Foods is a fully automated, SQF Certified, manufacturing facility primary producing El Pinto salsa products for distribution nationwide. El Pinto Foods can be an exceptional solution for your hot fill co-packing needs for large regional or national companies.
What is the minimum case run requirement?
Line 2 (2 oz or 3 oz cups): 300 (48-pk) cases per shift or 14,000 unitsLine 1 can be run in conjunction with Line 2.
What is your processing capability?
El Pinto Foods uses various innovative hot fill processing methods in which we pasteurize liquid products in a temperature range from 190-205 degrees Fahrenheit by means of a triple heat exchanger. Hot fill products are bottled at a minimum of 185 degrees Fahrenheit and then pass through a capping machine. The sealed product is then run through a cooling tunnel where its temperature is brought down below 100 degree Fahrenheit by a cold water spray. After the cooling tunnel, product is dried, labeled, packed, and palletized.
Which process is right for me?
Product attributes such as pH, TA, SG, and brix along with the product ingredients will determine what processing temperatures are required to make your food shelf stable and safe for consumption. El Pinto has process authority resources closely available.
Is your facility inspected by outside agencies?
We receive annual audits from both the County and State Health Departments
We receive annual audits from the U.S. Food & Drug Administration
We receive an annual third party GMP audit. Our current score is a 97.2%.
What are your standards terms?
For more information on hot fill co-packing at El Pinto, email us.