Kurt Warzynski
Kurt Warzynski
VP, Process Engineering
 

Kurt has more than a decade of experience in the food industry, with extensive project work in prepared foods, beverage, dairy, bakery and frozen foods. A recognized expert in food process design and engineering, Kurt designs food process layouts; specifies processing equipment; oversees the proper execution of construction documents; and manages equipment installation and commissioning. He has worked on projects for General Mills, H.J. Heinz, and Nestlé among others.

Back to the Basics: How to Optimize Your Clean-in-Place System

Views: 187   No Comments  

by:

Back to the Basics: How to Optimize Your Clean-in-Place System

A number of food manufacturing facilities have been utilizing clean-in-place (CIP) for years. It’s the method of cleaning processing equipment and piping without disassembling it. While most of us already know what CIP is, when was the last time you performed a thorough audit of your system?

Over the years, changes to the systems being cleaned may have caused the CIP system set-point ratios to change without notice to the operators — making it more out of whack than you may realize.

 

5 Ways to Reduce Water Use in Your Food Processing Plant

Views: 363   No Comments  

by:

5 Ways to Reduce Water Use in Your Food Processing Plant

Food and beverage manufacturing facilities are notorious for how much water they consume. While water is central to your plant’s operations, there may be ways you can operate more efficiently and be smarter about how your plant uses water.

Optimizing your water consumption is not only better for the planet, but it may save you in utility costs as well. Let’s look at five basic ways to reduce water consumption in a facility.

 

Food Manufacturing Plant Design: Tips for Preventing Food Safety Issues

Food Safety Series

Views: 1409   Comments (2)   

by:
Post 1 Heinz Sanitary Deck

An exemplary model for sanitary equipment design

 

One of the most common causes of food safety problems is a flaw in the sanitary design of food processing equipment. When building new facilities or installing new lines, many food manufacturers struggle with increasingly fast-paced project schedules and limited funds, which affect priorities assigned to sanitary equipment design and requirements during the early stages of a project.