Zweigle's Expansion Begins in Rochester

Published 08/19 2014 11:30AM

Updated 08/20 2014 11:15AM

Zweigle’s has broken ground on a 4,500-square foot expansion at its Plymouth Avenue plant. 

“The new line will give us the ability to process a wide range of products,” said Julie Camardo-Steron, President and fifth- generation owner of the company.

A new production line with ovens that reach temperatures of 600-degrees will be used cook new products like meatballs, pizza toppings, pork chops, and chicken breasts. These new items will be sold under the Zweigle’s name, or private labels. They will also be available to food service companies for use at hospitals, colleges, manufacturing facilities and other institutional and business dining venues.

“The ability to process products with year-round appeal will help address the challenges associated with the seasonal consumption of sausage and hot dogs,” Zweigle's Director of Marketing Steve Vacanti said.

The project is slated to be finished in early 2015.

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