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A program of the Center for an Agricultural Economy

Raw Kitchen

Our Raw Kitchen is equipped with semi-automated equipment for your fresh and frozen produce needs.

Equipped with easy access to the Hot Pack Kitchen and a floor drain, clean up is quick and easy while ensuring you have a food safe facility to work in.

This kitchen is equipped with a potato peeler, vertical mixer, tilt skillet, food proccessors, a sorting table with scales, prep tables, small tools, rolling carts, a mobile air conditioner for temperature control and more. 

What can you prepare?


  • Minimally process produce like potato wedges, carrot sticks, broccoli florets, berries and more
  • Shred cabbage, summer squash and root vegetables
  • Peel root vegetables and winter squash
  • Prepare produce and vegetables for further processing (i.e. salsas, vegetable medleys, sauce, condiments and more)