Welcome to Hi-Standard Machine LLC

Ready to take the next step? Looking to build a new or expand an existing food processing plant?

Avoid these three common mistakes small processors make when expanding or building a new food processing plant.

1) Trying to figure out how to deal with current volume.
Many processors in thinking about building or expanding are looking at the current demand and begin to focus on what is necessary to be able to adequately handle that demand. Ultimately, the expanded capacity is only able to support what is directly in front of them and not any significant growth. In reality, the processor needs to be thinking about at least the next 10 to 15 years in their planning process. So many people are focused on what it takes to “Get By”, and that is exactly what happens. They find themselves in a perpetual state of “Getting By”.

Food Process Consulting 



We Know Food

Sliced, Diced, Shredded, Chopped, Chunked, Mixed, Blended, Topped, Dressed, Hot, Cold, Fresh, Frozen, Popped, Fried, Grilled, Chilled, Baked, Seasoned, Bulk, Packaged, Portioned, Washed, Dried, Ready To Eat

Work Cell

In today’s equipment spotlight we will be focusing on HSM’s “Work Cell” Line of equipment. You may be wondering what “Work Cell” means. “Work Cell” is a group of equipment designed to work... READ MORE

Equipment Spotlight!!!

In this week’s equipment spotlight we are showcasing our Z-Lift Conveyors. Pictured is our Z-Lift Conveyor with an optional product hopper for bulk loading. Sometimes when you are working in a smaller than... READ MORE