Industrial Refrigeration Basics: Synthetic vs. Natural Refrigerants

Operable refrigerant systems have been in use since the 1830s, with ether as the original refrigerant. Over the years, the use of refrigerants has evolved as technology has advanced and research has revealed more about the impacts these substances have on the environment. 

New restrictions continue to be placed on the use of refrigerants, making it more important than ever for manufacturers, as well as commercial and industrial owners, to stay up-to-date with the latest trends and changes.

Continue Reading “Industrial Refrigeration Basics: Synthetic vs. Natural Refrigerants”

Think You Know BIM? Think Again: How Building Information Modeling Boosts Sustainability

A sustainable revolution is underway and industrial/commercial buildings in the U.S. are lagging behind. Almost a quarter of U.S. greenhouse gas emissions come directly from industrial sources, such as manufacturing, food processing, mining and construction, according to the Center for Climate and Energy Solutions (C2ES).

“If direct and indirect emissions are combined, the industrial sector is the largest emitting sector in the U.S. economy, responsible for 29.6% of total emissions,” according to data provided by C2ES.

While you may be familiar with Building Information Modeling (BIM), it’s often underestimated and pigeonholed as merely a design and construction tool. However, when implemented strategically, BIM is the key to turning industrial facilities into long-term sustainability powerhouses and providing transparency and a sense of order to what has historically been a nebulous process.

A building’s design, construction and operation produce data that comprise a complex puzzle — BIM helps solve it.

Continue Reading “Think You Know BIM? Think Again: How Building Information Modeling Boosts Sustainability”

Your Checklist for Updating Your Facility’s Risk Management Program

Facilities, including food and beverage manufacturers, that use certain flammable and toxic substances in amounts that exceed threshold quantities must have a documented Risk Management Plan (RMP) per Environmental Protection Agency (EPA) requirements. Companies must update and resubmit their RMP at least every five years.

The EPA requires each facility to review all sections of their RMP, update where appropriate, and certify that the entire RMP is accurate and complete.

According to the EPA’s checklist, here are the key elements that should be reviewed for resubmission:

Continue Reading “Your Checklist for Updating Your Facility’s Risk Management Program”

Factors to Consider Before Using a Spec Building for a Food and Beverage Facility

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.

Upfront, spec buildings offer to reduce costs by cutting out design and construction steps from a tenant’s to-do list — but there’s a catch. Food and beverage manufacturing has unique needs and it’s impossible to guarantee a spec building will meet them without retrofitting. Although leasing a spec building may be attractive to manufacturers who want to ramp up production quickly, there is the potential that they will incur additional costs the owner wasn’t anticipating.

It can be a valuable option in certain situations, but there are factors to consider before making a final decision.

Continue Reading “Factors to Consider Before Using a Spec Building for a Food and Beverage Facility”

Does your PSM compliance training meet the latest OSHA requirements? [infographic]

Industrial refrigeration managers know that their personnel must undergo Process Safety Management (PSM) compliance training — but how do they know if their current training meets with the latest requirements from the Occupational Safety and Health Administration (OSHA)?

For example, did you know that simply sending your refrigeration team off for generic training at another facility is not enough? OSHA 1910.119 mandates being trained on your specific equipment and process.

Continue Reading “Does your PSM compliance training meet the latest OSHA requirements? [infographic]”

17 Common Ammonia Safety Issues Your Refrigeration Personnel Can Control (and Correct)

It’s always a good time to check up on your facility’s safety — but now the stakes are even higher when it comes to safety violations.

Employers across the U.S. have been facing higher penalties from the Occupational Safety and Health Administration (OSHA) this year. In January 2021, the federal agency announced it was increasing the maximum penalty for serious and other than serious citations to $13,653 and the maximum for repeat and willful violations to $136,532. 

Continue Reading “17 Common Ammonia Safety Issues Your Refrigeration Personnel Can Control (and Correct)”

Food Safety: Biofilm Formation and Removal

Biofilm can form just about anywhere in a food processing plant — even the cleanest looking surfaces can be a threat to food safety if an invisible layer of bacteria is present. Why does biofilm form and how can it be prevented? Knowing how to detect and eliminate biofilm is crucial to ensuring your food plant’s processing equipment is contaminant-free.

Continue Reading “Food Safety: Biofilm Formation and Removal”

Millennials and Mergers: How Food Manufacturers Should Respond to the Changing Food Industry

Mergers and acquisitions are a driving force in the food industry today. Plus, a growing middle class and the millennial population are less brand loyal than previous generations, leading to a surge in store brands. What does this mean for food manufacturers? How should they respond to this disruption in the industry?

Acknowledge that the next generation is changing the food game

We can’t rely on what we used to know about how consumers make purchasing decisions. “That’s what we’ve always done” is no longer a valid justification in today’s food and beverage market.

Continue Reading “Millennials and Mergers: How Food Manufacturers Should Respond to the Changing Food Industry”

4 Trends Food Companies Must Champion to Thrive in an Age of Disruptive Innovation

If you’re a decision maker in the food manufacturing space, ask yourself these questions:

  • Does your company value sustainability and transparency in its processing?
  • Is your boardroom as diverse as your customer base?
  • Are your company’s leaders listening to those customers to anticipate what they want?
  • Is your company taking tangible steps to be innovative, or does it just say it is?

If you want to thrive — not just survive — in today’s market, you must be answering “yes” to these questions… or at least taking actionable steps toward a “yes.”

The food and beverage industry is changing more than ever before thanks to disruptive innovation, the internet, evolving customer values and more.

Don’t be the next Blockbuster, Kodak or Myspace. The key is to be proactive, not reactive. Where should you begin? Consider these leading trends shaping the industry.

Continue Reading “4 Trends Food Companies Must Champion to Thrive in an Age of Disruptive Innovation”