The VFVC is organized into three production areas designed for maximum flexibility. All are fully equipped with kitchen utensils and stainless steel work tables.

Our equipment includes 2- 40 and 1-60 gallon steam jacketed kettles, 2-15 gallon tilt skillets, semi-automatic labeler, vacuum pack sealer, 3 convection ovens, 20 and 60 quart mixers, proof box, blast freezer, storage freezer and walk-in cooler and several sheet pan racks and pans.

• Jams, jellies, marmalades
• Salsa, sauces, dressings, marinades, mustards, chutneys and other condiments
• Breads, cakes, pastries, baked goods, pizza, pie, candies
• Juices, beverages, assorted maple products and much more