Jordan Dambeck


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Challenge Accepted: The Impossible Barbacoa Dream

Challenge Accepted: The Impossible Barbacoa Dream

Posted on September 07, 2022 in Challenge Accepted by Jordan Dambeck

Most of the equipment we build at Lee Industries fits into one of two categories. In the first category are projects where a customer comes to us with a pretty clear picture of the equipment they need. For example, they want a 200-gallon steam-jacketed vessel to cook soup using an agitation system gentle enough to protect the integrity of solid ingredients. Well, no problem! In the second category are...

Don’t Buy the Wrong Relationship on Your Way to Buying the Right Equipment

Don’t Buy the Wrong Relationship on Your Way to Buying the Right Equipment

Posted on May 11, 2022 in General by Jordan Dambeck

Gather a group of experienced processing plant managers and ask them to describe their focus when deciding which supplier to buy core equipment from and you’ll hear a range of different opinions—from construction quality and durability to equipment features and performance…and price. But one recommendation they’ll likely all share is this: evaluate the equipment manufacturer’s ability to help optimize your efficiency.

When Food Manufacturers Must Choose Between In-House or Contract Manufacturing

When Food Manufacturers Must Choose Between In-House or Contract Manufacturing

Posted on January 19, 2022 in Equipment Design by Jordan Dambeck

Most food producers—at some point in their product’s lifecycle—arrive at a fork-in-the-road moment where they must decide to make their product in-house or outsource production to a contract manufacturer. Whether that moment occurs at the onset of a commercialization opportunity, once demand exceeds in-house capacity or when the economics reach a trigger point, determining the right production strategy can be complicated.

Soup’s On: What to Consider When Adding Capacity for Soup Production

Soup’s On: What to Consider When Adding Capacity for Soup Production

Posted on September 08, 2021 in Equipment Design by Jordan Dambeck

With a nod to a famous advertising tagline, more and more people around the world are agreeing that “soup is good food”. Even without the spike in demand caused by the pandemic in 2020, the global soup market was on a steady rise. So, it’s no surprise that researchers expect significant growth in the coming years, with global annual value reaching $20B by 2026 – a nearly 20% increase over 2020. This positive outlook – driven by a growing demand for healthy convenience food, mounting interest in global and ethnic culinary offerings and heightened popularity of fresh prepared/ready-to-eat and frozen foods – is leading many soup producers to evaluate their processing operations, to make sure they can consistently churn out enough product to meet demand.

The Earlier the Better:  When Food Manufacturers Should Bring Processing Equipment Engineers into New Product Development

The Earlier the Better: When Food Manufacturers Should Bring Processing Equipment Engineers into New Product Development

Posted on June 02, 2021 in Mixing Challenges by Jordan Dambeck

Chances are, if you are in the food manufacturing industry, you think a lot about new product development. Many food manufacturers consider it to be the driving force of their organic growth. They make great investments to develop new products that attract consumer interest and widen their revenue streams. Yet, despite the emphasis, it is not uncommon for manufacturers to limit their potential by setting up shortsighted or sub-optimized production processes to produce their new products.