Dale Craig
Dale Craig
Director of Process Design

With more than 20 years of experience in the food and beverage industry, Dale has extensive knowledge of mechanical design for beverage, dairy and bakery, as well as process prepared and frozen foods. Customers count on him for everything from overseeing the initial development of critical project layout design to managing equipment installation and commissioning. Dale’s expertise has been put to work for some of the biggest names in the business – General Mills, Kraft Foods, Nestlé, Heinz and Starbucks, to name a few.


Standard Equipment Specifications: Benefits and Considerations

Process Engineering Series

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A maintenance access platform illustrates a sanitary design that leaves no chance for any possible bacterial harborage.

While designing a new food processing production line or adding to a line, there are a number of factors to consider when outlining equipment specifications, including product run rates, packaging format, temperature and many others. Plant managers often turn to different vendors to provide different components, but it is essential to have standardized equipment to improve efficiency, production, sanitation and aesthetics.

Inappropriate or incompatible equipment can mean loss of production time and loss of income. Whether you’re adding a single piece of equipment or designing a full production line from scratch, detailed, standard requirements should be communicated among the entire team participating in the design process.