In a recent factory visit with Moffat in New Zealand, Larry Anderson sat down to discuss insights and changes in a series of video interviews.
Renowned Food Service industry consultant Larry Anderson from IFDC recently revisited Moffat’s manufacturing facility after a decade—and the transformation was striking. Once a smaller operation, the factory has evolved into a world-class facility, now comparable to leading European manufacturers. The improvements aren’t just in scale but in efficiency, design, and working conditions.
In this insightful discussion, industry expert Larry Anderson from IFDC highlight the importance of efficiency, quality control, and investment in modern manufacturing technology to stay competitive in the global market. The conversation focuses on how advanced machinery, like the deburring machine, eliminates manual polishing, improving both product quality and employee satisfaction. The discussion also emphasises how strong QA (Quality Assurance) processes prevent costly rework and project overruns—illustrated by a real-world example where poor finishing led to significant expenses. The takeaway? Happy, skilled workers and high-quality production processes lead to fewer issues on-site, seamless equipment commissioning, and a stronger reputation in the market. It’s a powerful reminder that innovation and efficiency aren’t just about speed—they’re about delivering long-term value.
Back in the ’70s, food safety was a game of Russian roulette—cooking, cooling, slicing, and reheating with little control. Fast forward to today, and technology has eliminated that risk. This video dives into the evolution of holding cabinets in discussion with Food Service industry expert Larry Anderson from IFDC and Otto Meile from Moffat. In particular the Turbofan convection oven range, which has been engineered to keep food at precise temperatures and humidity levels, ensuring both safety and efficiency. The discussion highlights how Turbofan cabinets, initially popular in the bakery industry, have evolved to support commercial kitchens facing staff shortages. By allowing food to be prepped, held at ideal conditions, and served quickly, they streamline operations while maintaining quality. What sets these cabinets apart? Advanced computer controls, deep industry knowledge, and a focus on flexibility—ensuring different products, from proteins to eggs, are kept perfectly. Even the choice of storage trays (polycarbonate over stainless steel) plays a role in optimizing food holding. For kitchens looking to balance efficiency, safety, and quality, the Turbofan holding cabinet is a game-changer.