Resources for
Food Entrepreneurs
The Northwest Ohio Cooperative Kitchen, or The NOCK, is a 3rd party GMP audited 24/7 shared kitchen that is located in Bowling Green, OH. The NOCK is designed to assist entrepreneurial efforts and expand current food-related businesses by providing access to commercially licensed kitchens with top-grade equipment, networking opportunities with other entities, and technical solutions. From small meeting offices and conference rooms to a fully automated canning line and storage, the NOCK offers entrepreneurs or restaurant owners a launchpad to scale up their signature recipes. The NOCK also offers a supplier connections program that connects you to local and national food distributors to increase your ingredient supply chain for your product. The NOCK facility is routinely inspected by the Wood County Health Department, the Ohio Department of Agriculture, and the U.S. Food and Drug Administration.
The NOCK offers 3 different kitchen spaces: The General Kitchen, The Food Processing Kitchen, and The Prep Kitchen, each kitchen offers a wide range of state-of-the-art equipment
The General Kitchen
The General Kitchen is mainly used for entrepreneurs who have food trucks, catering companies, meal prep companies, and confectionery operations that sell items such as cupcakes, cookies, and brownies. It is perfect for entrepreneurs who want to produce a small batch of a product to start their business. The kitchen is equipped with the following:
The Food Processing Kitchen
The Food Processing Kitchen is mainly used for entrepreneurs who produce high-acid, acidified products. It offers a fully automated bottling line that allows you to produce products such as Sloppy Joe sauce, BBQ sauces, salsa, hot sauce, and refrigerated products such as guacamole, and hummus. In addition, entrepreneurs who produce dry items in bigger volumes such as spices, teas, rubs, and dehydrated products, excluding jerky can use the facility as well. The kitchen is equipped with the following:
The Prep Kitchen
The Prep Kitchen is mainly used by all food entrepreneurs who need extra space to prep before production in the other kitchens or who need minimal equipment to produce or assemble their products.
The NOCK FAQ
What can be processed at the NOCK?
- Baked items
- High Acid products – tomato based sauces, ex. (Sloppy Joe, BBQ)
- Acidified products – salsa, hot sauce, etc. (products that have chunks of peppers or pureed)
- Refrigerated products
- Dry fill – spices, teas, rubs
- Dehydrated products, excluding jerky
- Have another product in mind? Contact us as we may be able to accommodate.
What services do you offer?
- Assistance for food entrepreneurs in the initial stages of development
- Small business development services
- Nutritional information is offered (for a fee)
Can I make a product without following all the necessary steps?
The NOCK is designed for business advancement and therefore the requirements are necessary to ensure the integrity of all operators at the facility. The NOCK is audited by a third party to ensure Good Manufacturing Practices and therefore, in order to maintain the exceptional level, all directives need to be enforced.
Is it possible to make product at NOCK for personal use?
An individual or organization desiring to use the kitchen needs to be an official business, comply with the health department regulations, and have the necessary license.
Who makes my product?
Each business is responsible for soliciting their own workforce and the necessary training associated. Depending on the product, on average 4-5 workers can achieve production in a 5-7-hour day. On occasion, people working for one business are willing to assist others which is valuable in knowing the operational details. NOCK manager can share contacts.
How do I protect my recipe?
All food products need to include ingredients on the label in order of prominence in the recipe. Therefore, patents are not pursued. Production methods are shared with facility staff but not the recipe.
What equipment is in the general kitchen?
- 4 burner commercial stove with 2 convection ovens
- 2 bakery depth convection ovens
- Hobart dough mixer with attachments
- Hobart chopper
- Refrigeration and Freezer space
- Dry filler (to be used to dispense dry product into containers)
- Three compartment sink, vegetable prep sink
- Stainless work surfaces
- Liquid filler (to be used for sauces, condiments, etc.)
What equipment is offered in the food processing area for bottling?
- Grade level loading dock
Piston filler for automatic filling of containers - 2 – 60-gallon and 1-100-gallon steam jacketed kettle
- 1 – 40-gallon braising pan
- Stainless tables, certified scales and pH meters for testing batches
- Labeler to be used with your labels
What other capabilities are available?
- Storage ability – (if product is taken off-site you would need to have a warehouse license)
- Conference Room Rental – (for events, meeting room, etc.)
- Facility video security system provides increased protection
- Specialized programming with other similar operators for information and networking
- Visibility of the product as displayed on the shelves at the facility
- Once you go through training with CIFT staff the processing areas are open 24/7 and you can schedule time in advance
Did you know?
The NOCK can help restaurant owners; food trucks or entrepreneurs take that next step in making a signature sauce or a delicious snack! Develop your new food product at the NOCK! Numerous clients have achieved success transforming a recipe into a product.
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