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About Don Pepino
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Don Pepino has been part of the Violet Packing family for over 50 years. Dominick Sclafani developed the Don Pepino formula in 1950 and it has never been changed.Violet Packing is located in Williamstown, New Jersey and was founded in 1882.
Every incoming load of tomatoes has four random samples taken and is inspected by a USDA representative.
The tomatoes are weighed, extraneous waste such as dirt is removed and the tomatoes are graded for color soluble solids and usability. From these tests the value per ton is determined.
High powered water cannons are used to flush the tomatoes from the trailer into the flume. The tomatoes are then transported up a series of conveyors where they are rinsed and automatically sorted by color. Once in the plant, the tomatoes receive their final visual inspection before the processing begins.
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From the sorting tables, the tomatoes are sent to a crusher. After the tomatoes are crushed, they are sent to a series of pulpers, so the skins and any remaining stems may be removed. The now liquefied tomatoes are quickly brought up to 192 degrees to stop the fibers from breaking down, allowing for maximum yield. Spices, salt and oil are added to the tomatoes depending on the variety being prepared that day.
Each batch is sampled at the cook station, where we monitor the exact time and temperature to add our ingredients. By using a batch process we are able to ensure product consistency can after can.
Once the cooking is complete, a sample of the product is taken, logged in and sent to our lab for further testing. In addition to the samples from our cook station, corresponding samples are taken from filled cans. Each can is torn down so we may confirm the integrity of the seam. A poor seam can result in a significant loss of product as well as complaints form our customers.
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We then test the temperature of the product, the final color, the salt content and the solids. All of this information is entered into our system so we can trace each batch and compare plant efficiencies at any given time.
Through an automated system, empty cans are sent to one of three filling lines. Each can is rinsed and then filled with product at a temperature in excess of 200 degrees. Cans are then held for a specified time depending on the product and container size to ensure bacteria does not develop. The cans are then sent to a cooler to complete the cooking and filling process.
From the cooler, the product is transported to our packing department where every can is coded and packed in preparation for being sent to our warehouse. Cans may be labeled or already lithographed. They may be case packed or tray packed, all depending on our customer’s specifications.
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With a season’s worth of finished product being produced in a short period of time, warehouse space is a premium. All of products have a flavor profile that our competitors try to emulate. Don’t be fooled, there is only one Don and he’s from New Jersey.
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