Every August Nancy’s Specialty Foods begins to go quiche crazy. Production in the company’s Newark, Calif., plant ramps up five-fold over normal to prepare for the holidays. Soon there is little freezer space to spare in the 86,000-square-foot facility. No matter what else goes on at Nancy’s, one thing will continue. “You can’t stop an oven,” said David Siegfried, Nancy’s information technology manager. Because if ovens were to cool, an

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