Food Plant Refrigeration: Everything You Need to Know About Blast Cells

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Food Plant Refrigeration: Everything You Need to Know About Blast Cells

Whether your food plant packages frozen orange juice or processes chicken breasts, a blast cell freezer can be used to freeze almost any product. It’s important to understand the common misconceptions, the importance of proper design and how to operate your blast cell.

 

3 Key Areas to Examine in Your Manufacturing Analysis

Understanding crucial elements to forming a thorough strategic plan

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3 Key Areas to Examine in Your Manufacturing AnalysisWhat’s the best way to remain competitive in the food processing industry today? A strategic plan. It equips your business with the knowledge, tools and strategies necessary to evolve and adapt to changing marketing conditions and consumer demands. In fact, we’ll be hosting a Food Engineering webinar June 23, 3 Key Elements in a Successful Strategic Plan for Growth to dive into strategic plans even further. Last week, we discussed the first step in developing a strategic plan: developing a business plan. This week, we’ll discuss step two: conducting a manufacturing analysis.

 

Pork Plants: Best Practices for Effective Quick Chill System Design

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Pork Plants: Best Practices for Effective Quick Chill System Design

Quick chill systems are a viable option for hog chilling thanks to improved efficiency, product quality and yield. But to achieve these benefits, and peak performance, your system must be designed correctly.

 

Hog Chilling: Why Quick Chill Systems are Worth the Investment

How quick chilling works, improves pork product output

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Hog Chilling: Why Quick Chill Systems are Worth the Investment

There are more than 68,000 pork producers in the United States alone—competition is fierce. So how can your hog facility remain competitive? By producing the highest quality product possible for consumers, efficiently. And an effective chilling system is key to facilitating the most premium product for your consumers: a flavorful cut of meat with appealing color, firmness and moisture levels. The faster a carcass is cooled after slaughter, the better quality the meat will be. Quick chill systems, specifically, reduce chill time and produce a better cut of meat. While they may be a significant upfront investment for your food plant, this method offers significant advantages and long-term ROI.

 

7 Ways to Integrate Gluten-free Manufacturing Into Your Bakery Plant

An in-depth look at how to safely produce gluten-free products

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7 Ways to Integrate Gluten-free Manufacturing Into Your Bakery Plant

Stellar recently exhibited at the American Society of Baking’s (ASB) annual BakingTech conference in Chicago. “Gluten-free” continues to be a topic on the rise among the attendees. This isn’t surprising, as more and more companies are incorporating gluten-free products into their offering arsenals. However, a common challenge for food manufacturers going gluten-free is preventing cross-contamination, whether it’s modifying existing plants or embarking on greenfield projects. Gluten-free products also require specific distribution and processing considerations that may differ from what manufacturers are used to, from mixing methods to storage. So, how do you safely integrate gluten-free manufacturing into your bakery plant?

 

Are Your Doors Wasting Your Food Plant’s Energy?

How unfit doors can increase utility costs and diminish energy savings

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Are Your Doors Wasting Your Food Plant’s Energy?

Did you know a single weak link in your building envelope can have a major impact on your food plant’s energy efficiency? Take your facility’s doors and door openings. In an otherwise well-insulated and well-designed facility, an improperly designed door opening can erase a big portion of energy and utility savings. Your entire building envelope, from the windows to the walls, must be tightly sealed to achieve the utmost energy efficiency—including the doors.

 

[Infographic] 5 Important Factors for Selecting a Site for Your New Food Plant

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[Infographic] 5 Important Factors for Selecting a Site for Your New Food Plant

When choosing the ideal site for your new food plant, your decision should always tie back to a single question: How will this site help my business thrive? Build a sound business plan around the type and quantity of goods your facility will produce, and use that plan to guide you through your site selection. You’ll need to address several factors throughout your search, most of important of which are the five core factors illustrated in the infographic below:

 

5 Things Poultry Processors Can Learn from Bell & Evans’ New Chicken Plant

Lessons from state-of-the-art chicken packaging, futher processing and storage facility

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5 Things Poultry Processors Can Learn from Bell & Evans’ New Chicken Plant

Family-owned premium poultry processor Bell & Evans has remained at the front of its industry’s flock by prioritizing high quality from all angles—from its antibiotic-free chicken to the materials and processes within its facilities. The most recent example of this commitment? A 160,000-square-foot, state-of-the-art chicken packaging, further processing, par-fry and storage plant in its hometown of Fredericksburg, Pennsylvania. Stellar was the design-builder for the poultry plant project and found it to be unlike any other project we’ve been a part of. This new facility is infused with cutting edge innovation and durability inside and out, from its materials and finishes to its packaging process.

 

What Food Processors Should Know About the New Earthquake Building Rating System

USRC’s new rating system gives owners a consistent way to determine facility earthquake safety

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What Food Processors Should Know About the New Earthquake Building Rating System

 

In November 2015, the United States Resiliency Council (USRC) launched the USRC Earthquake Building Rating System, a first-of-its-kind performance rating system for seismic hazards. This system is the first reliable, consistent method to determine how susceptible buildings may be to earthquakes, providing facility owners, insurance providers, and engineers with a better understanding of how to prevent losses. The rating system assesses buildings on three important criteria, each of which is detailed later in this article.

 

How to Prevent and Mitigate Combustible Dust Explosions in Food Plants

Key takeaways from the Food Processing webinar

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How to Prevent and Mitigate Combustible Dust Explosions in Food Plants

Though it can appear harmless and be overlooked entirely, combustible dust is extremely dangerous in food processing facilities. Any solid material composed of distinct particles can present a fire hazard according to the Occupational Safety & Health Administration.