Meat&Poultry -- April 2014 - 67

laudermilch meats

Praxair Technology

ColdFront ™ Ultra Performance
Tunnel Freezer; for more cold per
square foot.

pies, cookies and the fabled Lebanon

we realized that our volume of sales

County whoopee pies are displayed

was staying about the same, it was just

in a rainbow effect. We've seen plen-

spread out over six days instead of five.

ty of small meat shops that make a

In reality, it was costing us much more

few breads and rolls from premixed

in labor and time to prepare and main-

formulations, but this is grandma's

tain a six-day-a-week schedule and we

kitchen calling your name.

gave it up."

"We have about 50 employees and

Lee notes that for many years the

a lot of what we do is labor-intensive,

business operated meat stands at three

but there is no substitute for the de-

farmer's markets, but rethought the

lights coming from a full-service bak-

process and moved to make their store

ery," David exclaims.

"a sort of farmers market of our own."
They erected a large pole building

Elder influence

and leased it out to a company that

His father Lee Laudermilch, now 79,

sells the produce, fruits and vegeta-

disdains titles and comes into the shop

step, he said, resulted in extra income

my job here is my hobby."

but also attracted larger crowds to the

Efﬁcient & cost-effective
*
*
*
*
*
*
*

Optimum cryogen utilization
Automatic temperature control
Compact in-line footprint
High rate of heat transfer
Boosts productivity
Increases yield
Meets USDA sanitation standards

bles during the busiest months. That

"eight or more days a week because

The ColdFront ™ Ultra Performance Tunnel
Freezer takes the power of cryogenics to
new heights of performance. The freezing
system is engineered to increase product
throughout and boost productivity within
a compact footprint.

While many of the elders in a fam-

store location.

ily-owned business are quick to take

Despite the sleepy country-store

credit for things that went right, Lee

appearance, Laudermilch Meats does

is refreshingly different in the way he

a serious volume on its specialty prod-

confides about things that missed the

ucts. It churns out no less than two

intended target.

Maximize your cooling process
and your product quality with Praxair.

tons of its homemade bread stuffings

"Some years ago, we thought about

between Thanksgiving and Christ-

opening every day of the week," he ex-

mas. For the New Year's holiday it sells

plains. "We thought that with more

about three tons of pork and an abun-

family members working, their shop-

dance of their private-label sauerkraut

ping times would be restricted and

in 2-lb. pouches. Many customers find

they would find Sunday shopping

it impossible to find anything quite as

more convenient. But after some time,

tasty as their double-smoked hams.

Call Praxair at
1-800-PRAXAIR or
visit praxairfood.com
to learn more.

P-10416-19

www.MeatPoultry.com * April 2014 * Meat&Poultry *

67
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Meat&Poultry -- April 2014

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