Meat&Poultry - November 2014 - 62

Best Practices
in Brine Chiller
Disinfection

D.L. LEE

Featuring BioIonix's
exclusive online
disinfection efcacy
estimate.
Family Pack Smoked Neckbones are among D.L. Lee & Sons Inc.'s
specialty value-added product offerings. Approximately 95 percent
of the products the company produces are for retail markets;
SKUs total around 200. (Photo courtesy of D.L. Lee & Sons Inc.)

▪

Never
again guess
whether your brine has
proper microbial control.

▪

Proven to be highly consistent
with lab results obtained a day
or more later.

Approximately 95 percent of prod-

Like the previous 80 years, 2014 is

ucts the company produces are for

shaping up to be good year for the

With continuous QA/FSMA
operating data recording.

retail markets; SKUs total around

business. "This has been a pretty good

200. "We have a lot of products that

year so far," Lee says, "above average."

cross-over from retail to foodservice,"

Typically, the processor operates five

Lee says. "We have a few foodser-

days per week and six days per week

vice distributors. We sell some bacon,

during the holidays.

▪

With these major benets:

▪

Effective and consistent
disinfection.

sausage and hot dogs to foodservice

Its packaging technology has had

distributors. We also produce some

to evolve along with the company's

▪

No disinfection chemical
costs or dosing headaches.

▪

Not affected by brine color
or turbidity.

private-label products for several lo-

growth. The Alma plant now operates

cal companies. We're one of the few

rollstock packaging equipment, two

Longer brine use...weeks
or more.

companies left that makes a beef-and-

rotary vacuum chamber systems for

Compact system, easy to
retrot.

pork hot dog."

bags, chub packaging machinery, in

"We sell products in a number of

addition to a new Ossid (a Pro Mach

Walmart divisions, one Kroger divi-

company) 500Si high-speed stretch-

sion, in all Winn-Dixie Bi-Lo divi-

overwrapper. "We're getting in a new

sion stores and in some Publix stores,

CP Packaging machine with a film la-

as well as many independent grocery

beler that labels the fi lm ahead of the

stores - we concentrate mostly in the

sealing station, and we use printed film

southeast in regional groups of stores

for some items," Lee says.

▪
▪

How we do it:

▪
▪
▪

Breakthrough patented
catalytic process.
Powerful SuperOxidants™
generated from the brine itself.
Disinfection strength
automatically adjusts for
changing organic load.

and distributors," Lee says.
The company's sales region has re-

If it ain't broke

cently expanded into Ohio, Kentucky
®

BioIonix, Inc.
608-838-0300
info@bioionix.com

www.bioionix.com
62

Much has changed over the years at

and west into Louisiana and Texas.

D.L. Lee & Sons, but certain aspects

D.L. Lee & Sons has enjoyed

will never change.

steady growth over the years, with

"We still make our own season-

annual sales of about $80 million gen-

ings," Lee says. "We buy fresh bulk

erated from the single-shift operation.

spice ingredients. Our seasoning

* Meat&Poultry * November 2014 * www.MeatPoultry.com
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Meat&Poultry - November 2014

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