How to Design Efficient Product Flow into a New Food Plant

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How to Design Efficient Product Flow into a New Food Plant

Product flow inefficiencies can create a detrimental domino effect within your food and beverage business. When your processing “chain” has breaks and delays, it can cost money, waste time, jeopardize food quality and introduce safety hazards on the production floor.

In last week’s post, we discussed how to detect product flow problems in an existing facility and how to improve them. Now, we’ll focus on how to ensure a new facility is set up for success from receiving to shipping and everything in between.

The ultimate key to success is designing a plant that is linear so that product moves seamlessly downstream through each of the below steps without interruption.

Let’s take a look at those individual steps and how to optimize each for efficient product flow.

 

Improving Product Flow in Your Food Manufacturing Facility

4 inefficiencies that may be threatening your business

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Improving Product Flow in Your Food Manufacturing Facility

Improper product flow can be detrimental to your food plant’s operations in more ways than one. These inefficiencies can cost money, waste time, jeopardize food quality and introduce safety hazards on the production floor.

In this post, we’ll explore the ways your facility may be at risk and what you can do to improve product flow.

 

Building the Arc: LEED v4.1 Emphasizes USGBC Data Platform

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Building the Arc: LEED v4.1 Emphasizes USGBC Data Platform

It seems like only yesterday that we were discussing the launch of LEED v4 and its emphasis on energy and water conservation (OK, that second post was just two months ago). That new iteration of the United States Green Building Council (USGBC) certification for sustainable construction was a significant leap forward from previous versions. The USGBC will now only accept LEED registrations under LEED v4.

Back in November, however, the USGBC announced it was fast-tracking the development of yet another update called LEED v4.1. At the Greenbuild Boston conference, it promised that the new standard will be “improved and agile” ensuring that the USGBC will “deliver on the vision of green buildings for all.”

Since LEED v4.1 is now in the pilot stage and available for jobs, I thought I’d take a look at the new certification standard and what it means for those in the food manufacturing sector. In particular, I want to focus on LEED v4.1’s emphasis on using the USGBC Arc platform and data analysis to drive improvements in sustainability.

 

How a Facility Assessment Helped Royal Cup Coffee Build, Expand and Renovate Efficiently [Case Study]

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How a Facility Assessment Helped Royal Cup Coffee Build, Expand and Renovate Efficiently [Case Study]

In our industry, the best project outcomes require a great deal of planning. When it comes to greenfield and renovation projects, that means formulating a manufacturing analysis and a strategic plan. Before investing in any changes, however, a crucial step is understanding the status quo:

  • How is your facility performing?
  • How efficient are your processes?
  • What can be optimized?

A comprehensive facility assessment can answer these questions and more.

 

If You’re Renovating or Expanding a Facility, You Need 3D Laser Scanning

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If You’re Renovating or Expanding a Facility, You Need 3D Laser Scanning

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.

 

4 Ways to Expand Value-Added Services at Your Cold Storage Warehouse

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A major trend in the cold storage industry today is a push toward expanding value-added services — additional, non-core services cold storage companies can offer clients. As client needs change, many operators of traditional warehouse spaces are looking to diversify and create new revenue streams.

But what options are out there? Let’s look at the current trends in value-added services being offered by cold storage operators.

 

6 Things to Consider When Designing and Building a Food Processing Plant in China

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6 Things to Consider When Designing and Building a Food Processing Plant in China

China’s economy has been on a rapid upward trend for the last 20-plus years. It has become the second-largest economy in the world and is flirting with taking the first-place spot. If your company is in any way, shape or form connected to the global economy, chances are you have some connection to China.

With a growing middle class and upper class, China still finds it extremely challenging to supply itself with the kind of quality and value-added food products that these growing populations want.

This has made it enticing for a lot of U.S. food companies to create an even greater presence in China, usually in the form of establishing their own in-country food processing plant.

If you are one of these U.S. companies planning or contemplating establishing a food processing facility in China, here are some things you may want to consider with regard to designing and building the structure:

 

5 Things to Consider Before Investing in a New Value-Added Service at Your Cold Storage Warehouse

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5 Things to Consider Before Investing in a New Value-Added Service

The fast-paced food and beverage industry is continually evolving, and clients are always looking for ways to streamline their distribution. When it comes to the cold storage business, a major trend today is the expansion of value-added services — additional, non-core services cold storage companies can offer clients. Many operators of traditional warehouse spaces are looking to diversify and create new revenue streams.

 

3 Ways to Increase Efficiency at Your Spirit Manufacturing Plant

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3 Ways to Increase Efficiency at Your Spirit Manufacturing Plant

Bottling is one of the biggest challenges in spirit manufacturing. In fact, it’s the most common issue our team encounters when working with clients in this space.

For spirit manufacturers, it’s not usually a question of “Can we make this product?” but rather “Can we get it into a bottle fast enough to fulfill all our orders?”

How you get your product into its bottle can easily bottleneck your entire operation. Are you experiencing inefficiencies at your plant? Wondering why your output isn’t what you estimated? Your problems may stem from issues with equipment, bottle types and/or overall processing lines.

 

[VIDEO] In Their Words: An Inside Look at Expanding a State-of-the-Art Coffee Plant

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When Royal Cup first sat down with Stellar to discuss its expansion project, it had bold aspirations and high expectations. The Birmingham-based importer and roaster of specialty coffees and fine teas decided to invest in cutting-edge manufacturing updates to keep pace with its growing consumer base and sales.

“To do a project of this magnitude, you really need to have an expert here involved on the day-to-day, with their fingers in the project,” said Bill Smith, Royal Cup’s president.