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Contact

Mailing Address:
University of Idaho
1908 E. Chicago Street
Caldwell, ID 83605

Phone: 208-795-5331

Email: baumhoff@uidaho.edu

Web: uidaho.edu/cals/food-technology

Location

Policies and Procedures

The University of Idaho Food Technology Center commercial kitchen has been created to offer business, processing and educational assistance to aspiring food entrepreneurs and small-scale food processors. We offer an affordable shared-use kitchen and pilot plant with onsite food processing assistance and provide the knowledge and resources needed to help local entrepreneurs succeed in the development of their food venture. 

For those entrepreneurs not familiar with food industry regulatory requirements or business requirements, we offer an introductory course entitled "Developing Your Food Product Idea: a blueprint for startup and pre-venture food companies." This course serves as a prerequisite for use of the commercial kitchen if the entrepreneur has no prior food processing experience or needs assistance meeting the minimum requirements of the Food and Drug Administration. 

Application Procedure 

For entrepreneurs or small food processors wishing to utilize the services of the Food Technology Center, the first step is to complete the Class Application (pdf) and attend our next Developing Your Food Product Idea class. After completion of the class, entrepreneurs that wish to produce at the Food Technology Center may submit a Tenant Application for review and consideration by our staff to determine whether or not they will be allowed to utilize the U of I facility. There are a few requirements that must be met in order to produce commercially viable food products in the commercial kitchen. These requirements are outlined in the following section. Once the application has been reviewed and approved, an official user agreement between the tenant and the Food Technology Center will be discussed and completed by both parties. This agreement will outline the services to be provided and the terms of the agreement for use of the commercial kitchen. 

Requirements 

In order to manufacture products for retail sale at the Food Technology Center, the tenant must exhibit the following: 

  • Product Liability Insurance — Each tenant must show proof of product liability (minimum $1 million of coverage) to manufacture products for retail sale.
  • Food Processors License — A valid State of Idaho Food Processors license issued by the Idaho Department of Health and Welfare must be in possession and current to manufacture retail products.
  • Business Plan — Within three months of beginning work at the FTC, an operational business plan must be prepared by each tenant manufacturing retail products and reviewed by the FTC. Preparing and updating a formal business plan allows the Food Technology Center to assess the needs and successes of the businesses using the commercial kitchen. 

Orientation

All commercial kitchen tenants will be required to attend a mandatory kitchen orientation to cover operating policies. The orientation will be offered as necessary based on demand by new tenants. The orientation will serve to resolve any new tenant questions and will also cover food and equipment safety and sanitation standards required by the facility.

Scheduling

Kitchen space will be scheduled by the Food Technology Center Manager and will be scheduled on a first come, first reserved basis. Space will be scheduled monthly, beginning the final Monday of each month. Any space not occupied in the monthly schedule can be scheduled on a first come, first reserved basis. In order to assure available space, it is important to plan in advance and schedule as early as possible.

Equipment

The equipment located in the Food Technology Center is commercial grade and has been approved by the National Sanitation Foundation and is suitable for commercial food production. Equipment available includes steam kettles, convection ovens, ranges, commercial food processors, freezers, etc. If there is any piece of equipment not present that you may need, please inquire with the manager of the Food Technology Center.

The equipment at the Food Technology Center will only be used to produce products for human consumption unless authorized by the manager of the Food Technology Center. If this policy is violated, the tenant will lose his/her privileges for using the kitchen.

Storage

The Food Technology Center houses 200 square feet of both refrigerated and frozen walk-in cooler space along with 2000 square feet of dry storage space. Tenants are encouraged to purchase materials for specified production runs to prevent the need for large amounts of storage space. If storage space is needed beyond scheduled kitchen times, the tenant will be charged per day for storage.


Equipment list

Steam processing

  • 150 gallon steam kettle
  • 75 gallon agitating steam kettle
  • 10 gallon electric kettle
  • Dixie canning retort

Food processors

  • 40 quart food processor
  • Table top food processor

Bottling/packaging

  • Simplex filler (fluid product)
  • Per-fil auger filler (dry product)
  • Shrink tunnel
  • Universal labeler (round containers)

Mixers/blenders

  • Butcher boy ribbon blender
  • Univex 20 quart mixer
  • Hobart 60 quart mixer
  • Handheld immersion blenders

Ovens

  • Gas stove
  • Zephaire convection oven
  • Tri-star convection oven
  • Commercial microwave oven

Miscellaneous

  • Food pump
  • High pressure dishwashing machine
  • Legion braising pan
  • Proofing cabinet
  • Baking rack and commercial baking sheets
  • Stainless steel tables and basic kitchen utensils

Blenders/mixers

  • Hobart 60 quart mixer
  • Butcher boy blender
  • Gemco dry blender
  • 15 l Tumble blender
  • Blakeslee mixer

Canning equipment

  • Dixie can sealer — small can
  • Dixie can sealer — large can
  • Presto pressure cooker
  • Reid Brothers steam retort adapted for steam distillation

Centrifuges/separators

  • IEC centrifuge
  • International Harvester cream separator
  • International Harvester/McCormick Deering cream separator

Cutters/slicers

  • Lan-Elec slicer
  • Bloomfield Industries French fry cutters
  • Robot Coupe food processor

Dryers

  • Laboratory bin dryer
  • Laboratory tray dryer
  • Overton single drum dryer

Evaporators

  • Laboratory 7.5 l vacuum evaporator
  • Lee 10 gallon vacuum evaporator

Juicers

  • Hollymatic juice extractor

Fryers

  • Wells deep fat fryer

Grinders/mills/finishers

  • Hobart meat grinder
  • Craftsman electric chipper/shredder
  • Buhler wheat mill
  • Weber pulverizing mill
  • FMC vibratory feeder
  • Langenskamp pulper finisher
  • Suntech fruit press w/ hammer mill
  • Zambelli/Cantinetta crusher destemmer

Kettles

  • 35 l Groen steam kettle
  • 75 l steam kettle
  • 150 l Hubbert steam kettle
  • 150 l Legion steam kettle
  • 150 l Cleveland Range steam kettle
  • 35 l Swept Surface steam kettle

Peeling equipment

  • Hobart scrubber and citrus scarifier
  • K&K steam peeler
  • Cooks tool automatic peeler
  • Toldedo potato chip peeler

Presses

  • Suntech fruit press
  • Star filter press
  • Screw press

Pumps

  • Cherry Burrell heat exchanger
  • Moyno pump
  • Graco pump
  • Tri-clover positive displacement pump
  • Burks high pressure pump
  • Dayton/Gast vacuum pump

Sifters

  • Sweco sifter

Cookers

  • Cleveland range steam cabinet

  • Hobart 4.5 l table top mixer
  • Glen Mills table top grinder
  • Champion juicer
  • Westinghouse electric stove
  • Berron tray dryer
  • Impulse bag sealer
  • Hotpack oven
  • Osterizer electric blender
  • Tyler sieve shaker
  • Sunbeam food processor
  • Cenco moisture balance
  • Ohauw moisture balance
  • Refractometers
  • pH meters
  • Hygrometers
  • Digital velometer
  • Digital tachometer
  • Braun hand blender

Contact

Mailing Address:
University of Idaho
1908 E. Chicago Street
Caldwell, ID 83605

Phone: 208-795-5331

Email: baumhoff@uidaho.edu

Web: uidaho.edu/cals/food-technology

Location