Feb 23, 2017
More changes are coming to the food and beverage industry as the U.S. Environmental Protection Agency (EPA) continues to crack down on ammonia safety.
The EPA has launched a three-year, nationwide enforcement and compliance initiative focused on reducing the risks of chemical releases from facilities that use extremely hazardous chemicals, including those that use ammonia as a refrigerant.
Packaged refrigeration equipment series
Dec 20, 2016
After months of discussions and hours of negotiations, nearly 200 nations have now reached a deal to limit the use of greenhouse gases worldwide. In October, world leaders agreed to the deal that would gradually phase out the use of hydrofluorocarbons (HFCs) starting in 2019.
Strategic planning for food processors series
Dec 15, 2016
A strategic plan is a roadmap that defines the future of your business. That roadmap is crucial to your company’s success down the road, but creating one is a heavy undertaking. Food processors are already pressed for time with day-to-day tasks, and dedicating time and resources to plan for the future may not be feasible.
Questions to answer when building your business plan
Dec 8, 2016
Does your food processing company have a strategic plan? Failing to plan is planning to fail—especially when it comes to your business. Earlier this year, Stellar hosted the Food Engineering webinar, 3 Key Elements in a Successful Strategic Plan for Growth. That webinar is now available on-demand, so you can still catch up on our discussion about how strategic planning can benefit food manufacturing plants, and how you can get started with developing your own strategic plan.
Nov 3, 2016
Hurricane Matthew approaching the Florida coast in October 2016. (Source: NOAA)
November marks the beginning of the end for the Atlantic hurricane season. The season officially runs from June 1 through November 30, and the East Coast has seen several major storms in 2016.
Minimize the top food safety risks in your food and beverage facility
Sep 22, 2016
Ask any food manufacturer or processor if they are committed to high safety and quality standards and their answer will, of course, be yes. But even with the strictest standards, thousands of recalls are still issued each year in the U.S. In 2015, the FDA recalled 9,178 products, a 12-percent increase over the previous two years. If you weighed the amount of goods the USDA recalled last year alone, it would be as heavy as 52 Boeing 747 airliners. That’s a lot of product gone to waste.
Sep 15, 2016
There has been a push to take advantage of the benefits of ammonia while reducing the risks—and it has resulted in an innovative solution: low-charge packaged refrigeration systems that use ammonia and a secondary refrigerant (such as glycol). This allows facilities to reap the benefits of ammonia’s excellent thermodynamic properties while minimizing the charge and risk.
Aug 18, 2016
Photo courtesy of Shecco Media
One of Florida’s oldest third-party logistics companies is introducing one of refrigeration’s newest innovations into its new cold storage facility: low-charge packaged refrigeration systems. With a focus on moving to eco-friendly refrigerants, McDonald’s franchisee Caspers Cold Storage and Distribution will be cooling its new warehouse with an ammonia/ CO2 and low-charge ammonia DX system. Because Stellar will be designing and building the new systems, Accelerate America editor Andrew Williams interviewed Stellar’s Brandon France to learn more about the project. Check out the feature article, “I’ll have CO2 and ammonia with that” in this week’s blog post to learn more about how the company is using low-charge refrigeration systems to lower costs, reduce installation time and utilize green refrigerants.
Aug 11, 2016
Photo credit: Robert Pepple
Flooring systems are one of the most critical elements in food and beverage facility design. However, owners often don’t consider selecting a flooring system until after the preliminary design phase. This is the wrong approach. You should discuss flooring systems before they are specified and before designers are in the bidding phases to facilitate the most successful system for your facility.
Ensure construction doesn’t put your food manufacturing plant at risk
Jul 28, 2016
Many food plants operate 24 hours a day, seven days a week, in some capacity. Without proper planning, quality control, good manufacturing practices (GMP) and sanitation procedures, an around-the-clock operation is a high-risk candidate for food safety dangers. In this type of environment, how are essential retrofits and renovations accomplished without compromising daily operations, food safety and personnel safety?