Filling:

After each bottle is labeled, it is sent to be filled with one of our 3 sauces and capped with our signature green caps. It then is [Cap Sealer] sent through a heat induction sealer that seals the bottle. The final step is laser coding each bottle with a production code and a best-before date.

Pac kaging: The filled bottles are then conveyed to our automatic case erectors, where the carton are formed, the bottles are inserted [Case Erector] and the case’s edges are glued. Watch these great videos to Tour

The case then is learn more about … staged to be packed by our palletizing From Seeds to Sauce (harvest) video: Guide robot that precisely configures and stack http://youtu.be/2Czhh9TXCwc each case on a pallet. Each size has a different [Palletizing Robot] Sriracha Documentary (Trailer): pallet configuration. The pallet will then be http://coolmaterial.com/video/sriracha- shrink wrapped and movie - trailer/ sent down the conveyor Post your pictures & videos for inventory hold before using #HuyFongFoods customer pickup. The Chemistry of Sriracha

[HOT Off the Line] https://www.youtube.com/watch?v=U2D The shrink wrapped pallets will then be taken to our JN0gnuI8 @huyfongfoods storage warehouse where they await release by the State health department. The hold was imposed on the company after moving to Irwindale and not @huyfongfoods being able to be “grandfathered” into the new regulation. 4800 AZUSA CANYON ROAD www.facebook.com/huyfongofficial IRWINDALE CA 91706 (626) 286-8328 WWW.HUYFONG.COM Pg 4

Chili Grinding: The chili grinding season lasts The fresh chili base History: HUY FONG FOODS, INC. started its only about 4 months out of the year. We utilize only then travels to our fresh red jalapenos hybrid peppers, which, for the humble beginnings in 1980 in a 5,000 sq. ft. drum filling station, past 25 years, have been grown exclusively by our where it is then filled building in Chinatown, . In 1987, it grower, Underwood Ranches. into our 55-gal. blue moved into a 68,000 sq. ft. facility in drums. Once filled, During the chili season, 30-40 Rosemead, CA, eventually purchasing the old they are conveyed to trucks loads of chili peppers Whamo facility, 170,000 sq. ft., two-doors our storage area, are received almost daily. down the street,for a combined square where they await to be [Drum-Filling Station] Each chil i truck weigh s about used to make our chili sauces. These chili-filled drums footage total of 238,000 sq. ft. 21 tons each. will be depleted before the next chili season.

The trucks pull up next to This station also works in reverse. When making one the hoppers, where their of our sauces, the blue drums are transported from truckbeds are hooked, our storage area, where the chili from the drum is hoisted, and lifted, causing extracted and sent directly through the pipelines into the chili peppers to gently nd [Chili Truck / Hoist] our 2 mixing room. roll into the hoppers.

In this mixing room Once in the hoppers, additional ingredients are [Rosemead, CA] the conveyors added to the chili base, transport the chili to create each of our 3 The newly built Irwindale facility is 650,000 sq. peppers, which had sauces. Contrary to believe, ft., making it twice as large as our Rosemead just been picked our sauces are not cooked nor [2nd Mixing Room] earlier in the day, facilities. Although Ground Breaking for this roasted, and always made from fresh domestic chili facility began in 2010, it took a few years to inside to be washed. peppers and . After the sauces are produce, [Chili ‘Waterfall’ from truck] gear up to full production. The CEO and The chili peppers they are then conveyed directly to our bottling lines. founder of HUY FONG FOODS, INC., Mr. David are sorted, washed, Bottle Making: Tran, worked tirelessly and very closely with and rinsed before All of our different size bottles eventually entering the contractor in designing this plant so his start off as a PET plastic preform. the grinders. vision could come alive. These preforms are inserted

After being ground, into the blow molding machines,

the peppers are which heat and expands the plastic to the appropriate sizes. There are then piped to our mixers, where salt, vinegar, and [Sorted, Washed Chili] 9 bottling lines designated for [Preforms] two preservatives are added to the grounded peppers different sauces and sizes, each with the ability to produce at maximum capacity 18,000 to create the basic chili base of our 3 sauces. bottles per/hour.

The three different sauces we produce Once the bottles are from the chili base are: formed, the labels are either silk screened on, such as for Sriracha, Chili Garlic, [Irwindale, CA] and Oelek. our Sriracha Chili Sauce, or pressed on with our labeler. [Silk-screener]

Pg 1 [Mixing sauce base] Pg 3 Pg 2