Starting out as a repair company, HSI was able to make customers’ problems go away; to be a part of the solution and repair many hydraulic and mechanical components in various food processing plants. HSI eventually focused on the poultry industry. However, the repeated recurrence of issues prompted Trent Andersen, CEO, to move the company in another direction – designing innovative solutions to prevent these problems before they began. After research proved that there were very few economically viable attempts at this, HSI evolved into its current innovation business model.
This rebirth began with addressing the issue of ball valve handles being removed, lost, and not being replaced. Aside from being an annoyance, this can become a serious safety issue, depending on what that ball valve is controlling. Being a very common component in many manufacturing industries, it had also been a very common problem for many years. HSI designed a very specialized non-removable nut to solve this issue: the Kurnut™ Ball Valve. This patented product became a game changer for many food processing plants, including Tyson, George’s, and Cargill to name a few. Ball valves no longer had to be replaced due to missing handles. Since then, HSI has continued to be a leader in innovation for the industry.

Now, years later, they have expanded their products as well as the projects they are involved in. Many of their products have become the ‘standard’ in the food processing industry. The Prevent Valves have been invaluable with color-coded lock-out cams to easily determine the various chemical supply lines that were difficult to identify previously. Much of the utility piping looked the same, wasn’t labeled, or didn’t have an adequate method to lock it out when required.
While some of these innovations may seem insignificant, they have altered the way that some engineers and production managers look at what was previously an item that was taken for granted. They used the same products that had been used for decades because there was nothing better to be purchased at any cost. That was the reality until HSI saw these potential safety hazards and designed a better solution to help the team members work safer and more efficiently.
HSI’s goal is to increase the MTBF (Mean Time Between Failures) on each and every component and system they design, whether it’s for a local or national customer.
• Kurnut™ ball valve (patented) – increases safety.
• Prevent Shut-off Valves – increases safety.
• Washdown flow controls – increases component life.
• Fryer Fluid Control System (FFCS) – increases ease of operation.
• Tag-n-Tethered (TNT) Tri-Clamp Sanitary Gaskets – (patent-pending) eliminates recalls on food due to foreign material from gaskets in the product.
• Oil Reclaim and Cooling Assist (ORCA) – increases fryer oil recovery and saves weight on trucking waste.
• Direct Thread Spiral Vacuum Hose (DT) Clamp – (patent-pending) – eliminates leaks in connections, zero vacuum loss.
• Cool Seal Liquid Ring Vacuum Cart – a portable vacuum cart that does not overheat.
• Chemical Cam Coupling for safer chemical transfer – (patent-pending) Prevents the wrong chemical from getting into a storage tank.
• FOR ALL PRODUCTS: https://www.hs-innovations.com/products/
HSI makes every effort to control costs so that our customers can receive the highest quality products at a competitive price. Due to our commitment to fiscal responsibility, we have recently added a CNC lathe and mill to our array of production equipment. This allows us to reduce both the time and the cost of R&D on new prototypes, and it allows us to control the cost and the quality of the wide variety of machined parts that our unique products require. All of this translates into a lower acquisition cost for our customers.
HSI’s innovations continue to evolve with the various changes in the food processing industry. As materials and technological advances occur, HSI makes a point to be on the front lines in identifying pain points and designing better methods to make the workplace safer and more cost-effective. Their close relationship with large food processing businesses both at the corporate level and plant level, has proved to be a successful endeavor.
HSI no longer operates a repair facility since they’ve transitioned into an OEM and have focused on reducing the need for frequent equipment repairs by designing better methods that have replaced the “But we’ve always done it that way!” philosophy. HSI’s goal is to increase the MTBF (Mean Time Between Failures) on each and every component and system they design, whether it’s for a local or national customer.






