ProEx Food growth results in staffing additions and role changes

As ProEx Food continues to grow their integrated, automated fruit and vegetable processing and packaging solutions, the company announces staff additions and role changes. Per Ross Lund, CEO of ProEx Food, “We are very excited to continue to grow our business. Our turnkey processing line, equipment and robotic / digital automation requests are up for both our US and European operations. Many companies are looking to add technology to their operations, for labor reduction and food safety purposes.”

The company’s parts business is also up, as it is the global parts distributor for Hughes Equipment’s corn equipment. “With that organization having dissolved, we picked up ongoing support for their huskers, cob saws, cutters, and general corn processing equipment. In that space, we are adding additional value in terms of enhancement option packages. Several of those customers are asking us to help retrofit and implement new automation technologies into their lines,” Ross commented.

Staffing updates
Adam Kos joins ProEx Food as Director of Sales for Europe, the Middle East and Africa. Adam previously worked with one of ProEx Food’s suppliers and knows fruit and vegetable lines inside and out. Adam’s experience covers all output types, and he has an extensive background with IQF lines. He will be hands-on with sales operations in that region and plans to add additional personnel to his team shortly.

Cathy Hughes joins ProEx Food as Parts & Service Coordinator. Cathy has a background in account management and parts order management. She knows the products and parts of the aforementioned equipment very well. Many of you already know Cathy and will be excited to work with her again.


Jeff Kolins shifts to the ProEx Food Engineering Team as Project Engineer. He will be working with that group to aggregate and optimize integrated lines for customers. This will streamline both sales and implementation speed.


Daniel Ghadiri, President and CTO, explains, “Bringing in even more experience into our group helps us respond even faster to customer requests. It also helps us allocate resources to sit down and go through customer needs even more thoroughly. Our team knows how to walk into a processing facility and identify opportunities for improvement. That could be new equipment and technology, or a better process design. The impact on our customers will be felt immediately.”

This is somewhat of a continuation of the recently published ProEx Food Gesamtnutzung Initiative. Nick Maglio, Director of Marketing continues,” Having Adam and Cathy onboard, and shifting Jeff’s responsibilities enables ProEx Food to continue to embody this strategic initiative. We are committed to helping our customers achieve throughput, quality, and utilization rates far beyond what they can currently achieve. We have the horsepower to tackle these initiatives and plan to keep scaling our capabilities and resources.”

For more information:
Nick Maglio
ProEx Food
marketing@proexfood.com
www.proexfood.com


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