Apr 12, 2018
Are you looking to expand your facility? Retrofit an existing structure? Renovate an older plant? Today’s technology makes these projects more efficient and more accurate than ever before.
3D laser scanning — and an AEC firm that knows how to leverage it effectively — are must-haves for modern-day food plant projects.
Apr 5, 2018
If you’re building a new facility, upwards of 50 people could be working on its design model at the same time. From electrical and mechanical engineers to architects and refrigeration specialists, it takes a team of experts from multiple disciplines to design a building and bring it to life.
So how do you know if your AEC firm is building your facility’s design model efficiently? If they’re not using smart technology, your project timeline could be longer than it has to be.
What updated OSHA standards mean for your facility’s roof and how to protect maintenance workers on your property
Feb 15, 2018
There’s a prevalent double standard when it comes to food facility safety management. Think about the measures taken when a visitor enters a food plant production area: You have to dress out, walk through a foot bath, take off jewelry, wear a smock. All of these precautions are designed to keep your product safe — but what about your maintenance crew?
It’s not uncommon to see safety standards and attention to cleanliness become more relaxed in maintenance areas or on the roof of a food plant. Food safety precautions get a lot of attention because owners (rightfully) fear product contamination and highly publicized recalls, but what about the risks outside your building? One maintenance or construction accident can do just as much damage in negative publicity and lawsuits as a product recall.
Dec 7, 2017
Virtual walkthroughs with VR headsets
Virtual reality (VR) is changing the game when it comes to designing facilities for the food and beverage industry. With a VR headset, you can “walk through” your new building during the design phase, months before the first brick is laid.
Rather than examining a 2D design on a sheet of paper, 3D modeling coupled with virtual reality technology can bring a building to life without having to interpret complicated designs.
Oct 5, 2017
If you’re considering sites for a new facility, you may come across listings for speculative (“spec”) buildings. Developers often construct these basic, pre-engineered buildings in anticipation of a future tenant, and they can be attractive for owners looking for a new space.
What’s the catch? Spec buildings may seem like a convenient and cost-effective option, but not all tenant needs are the same, especially when it comes to food and beverage manufacturing. In fact, investing in a new spec building may end up costing you more in the long run than if you were to just construct a custom facility from scratch.
Aug 31, 2017
When it comes to constructing a new food or beverage facility, there is no one delivery method that works best for all projects. Each approach has its own advantages and disadvantages.
Design-build can be fast and efficient because construction begins while the design phase is still underway, but completing the entire design before any ground is broken can give you greater insight to anticipated final costs. How do you choose? Check out our infographic to help narrow down your decision:
Aug 17, 2017
Any time you transport product from one stage of processing to another, you introduce the possibility of food safety risks. There are a variety of ways to move your product from receiving to packaging, but how do you minimize the opportunity for outside contamination during the steps between?
Hydrovey systems are a popular option, particularly in facilities that produce canned goods. This semi-closed-loop system transports product through piping using a stream of water and can be a safer alternative to conveyor belts. I’ve designed hydrovey systems and have seen them used in the production of several food products, including fruit, corn and beans.
Apr 27, 2017
Breweries and distilleries can be infamous for their “snake pits,” the areas of the facility where transfer hoses can criss-cross in a tangled mess.
Flow panels and hoses are widely used to route product and cleaning solutions through brewery and distillery piping systems, and they are a cost-effective initial investment. However, as a facility grows, so do the number of connections — and that can quickly get out of control.
Apr 20, 2017
Compliance audits for ammonia refrigeration are increasingly more detailed with regulatory standards maturing every year. Which begs the question: How prepared or risk-prone do you want your facility to be?
Compliance is just one of several issues on the agenda this week for the regional conference hosted by the Central Florida Chapter of the Refrigerating Engineers & Technicians Association (RETA). In addition to refrigeration maintenance and operation, attendees at the Central Florida Ammonia Refrigeration Regional Conference will also focus on the importance of compliance with regulators like OSHA.
Apr 13, 2017
We all know the design-build methodology, by nature, is faster than the traditional design-bid-build approach. But if speed to market is your goal (hint: if you’re in the food and beverage industry, it probably is), then you can’t beat the agility that a fully integrated firm offers.
We’ve previously explored how a fully integrated design-build firm — one that offers process design, building and infrastructure design, and construction services with all in-house resources — can save you money and increase your plant’s food safety. In this post, I’m going to discuss the numerous ways an integrated approach can streamline your next project and get you from concept to commissioning faster than any other method.