Founder & President of
Staheli West
Dave Staheli
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January 8, 2016
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In the 1990s, Staheli managed a 2,000-acre hay operation in Cedar City and got to thinking after watching the kitchen staff at a taco shop.
His "inspiration from heaven" originally sprung from the tortillas in little steam-powered ovens. "I'd seen the girls at taco restaurants steaming tortillas," he says. Instead of waiting for natural dew, he figured he could simulate dew with steam in order to bale hay around the clock in most any climate.
Staheli went home and used a pressure cooker to bale some dry alfalfa hay. "It worked so well," he says of the result. The success led him to make a steamer that would allow users to bale hay for a longer period of time each day. In dry climates, the high heat and low humidity can make conventional baling impossible beyond a couple hours a night, but Staheli's machines can typically run all day and night, regardless of the weather.
- See more at: http://companyweek.com/company-profile/staheli-west#sthash.KQSTZ4v5.dpuf
His "inspiration from heaven" originally sprung from the tortillas in little steam-powered ovens. "I'd seen the girls at taco restaurants steaming tortillas," he says. Instead of waiting for natural dew, he figured he could simulate dew with steam in order to bale hay around the clock in most any climate.
Staheli went home and used a pressure cooker to bale some dry alfalfa hay. "It worked so well," he says of the result. The success led him to make a steamer that would allow users to bale hay for a longer period of time each day. In dry climates, the high heat and low humidity can make conventional baling impossible beyond a couple hours a night, but Staheli's machines can typically run all day and night, regardless of the weather.
- See more at: http://companyweek.com/company-profile/staheli-west#sthash.KQSTZ4v5.dpuf
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