Fire Roasted Rotel Line
Introduced in 1943, Rotel combines the richness of vine-ripened tomatoes to the zestiness of green chili peppers. Commonly found mixed in cheese dip, Rotel can be used to spice up a wide range of recipes. The popularity has led to new varieties of the tomato/green chili pepper mix, including the introduction of a fire roasted version.
ConAgra Brands was producing fire roasted Rotel through a co-packaging company in California. When that organization notified ConAgra that they would no longer be supporting the Rotel line, ConAgra decided to bring the production inhouse to their Oakdale plant. The plant underwent a multi-million dollar expansion to accommodate the line. SSR provided engineering design, project management, and construction management for the project. The expansion and upgrades included the addition of hundreds of feet of conveyors, peelers, fire roasting ovens for redundancy, weigh belts, trough, color sorters, steel support structure and catwalks. The project took three months to design and four months of construction and installation. Since production began, the new line has operated as intended with no disruptions.