The Central Kitchen

Restaurants, food truck operators and catering businesses access the Food Venture Center for their off-premise enterprises. New food entrepreneurs and farmers learn how to scale their recipes and prototype products using commercial equipment with the assistance of our product development and food science professional staff. Many businesses utilize the kitchen during their start-up phase to develop and market their products before deciding if they should move into a restaurant space or set up a commercial kitchen of their own.


  • Prepared Foods
  • Pasta
  • Baked Goods
  • Pretzels
  • No-Bake Snacks


  • 5 Stainless Steel Prep Tables
  • 3 Wooden Pastry Tables
  • 1 Poly-top Prep Table
  • Commercial Charbroil Grill
  • 7 Gas Convection Ovens
  • 3 Electric Convection Ovens
  • 2 Electric Combi-Ovens
  • Roll-In Blast Chiller
  • Dedicated Cooling/Fermentation Room
  • Dedicated Drying Room
  • 2 Dough Proofers
  • Dough Sheeter
  • 80 Qt Hobart M 802 Mixer
  • 60 Qt Univex Mixer
  • 10 Qt Hobart D300 Mixer
  • 10 Qt Hobart A-200f7 Mixer
  • Hobart Deli Slicer
  • Hobart Bowl Chopper
  • Excalibur One Zone 12 Tray Dehydrator
  • 2 30# Scales
  • 20+ Rolling Sheet Pan Racks
  • 50+ Full Size Cooling Racks
  • 100+ Full Size Baking Sheet Pans
  • Manual Can Opener
  • 2 Sanitizing Stations with 3-Bay Sinks & Drying Racks

Dry Packaging Room

The Dry Packaging Room features the necessary equipment and space that ACEnet clients need to take the final steps to ensure their finished products standout on store shelves – Packaging and Labeling. Supplying a dedicated room means that producers are free of the bustle of the Central Kitchen for this integral step.


  • 2 Bread Slicers
  • Counter-Top Chamber Vacuum Sealer
  • Pedal Operated Heat Sealer
  • 100# Scale
  • 4 Stainless Steel Prep Tables

Thermal Processing Room

ACEnet’s staff members, licensed by the Better Process Control School, provide training to new entrepreneurs in areas of thermal processing, sanitation, and food safety procedures. Staff are certified and available to conduct pH analysis on products.


  • Salad Dressings
  • Salsas
  • Sauces
  • Condiments


  • 2 45-Gallon Steam Kettles with Swivel Mixing Arm
  • 1 95-Gallon Steam Kettle with Swivel Mixing Arm & Ad-Mix
  • 1 145-Gallon Steam Kettle with Integrated Mixing Arm
  • Fully Integrated Pump System including Transfer & CIP
  • Bottling Line with Twin Head Simplex Volumetric Piston Filler
  • Capping Machine
  • 40 Qt Vertical Chopper Mixer
  • Electric Tilt Skillet (TS-106)
  • Automatic Can Opener (Edlund 610)
  • Automated 20 PS Boiler & Condensate Return System
  • 3-Bay Dishwashing Sink with Drying Rack

Warehouses in Athens & Nelsonville


  • Walk-in Coolers
  • Walk-in Freezers
  • Warehouse Storage & Storage Cages
  • Distribution Space
  • Pallet Jacks
  • 3 Drive-up Loading Docks
  • Batch Coding & Labeling Equipment


To schedule a tour or talk to our Food Enterprise Coordinator, contact