Tag

Design

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The Underrated Value of Industry Conferences: Reflections from the 2018 IIAR Natural Refrigeration Conference & Expo

I had the opportunity to attend the 2018 IIAR Natural Refrigeration Conference & Expo in March, and it got me thinking about the value in these industry events. Why do we attend them?

There are countless niche conferences that cover every segment of the food and beverage industry, from packaging to refrigeration and from dairy to meat. These events bring professionals together from across the country and world — but why are they so important?

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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.

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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.

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The Food Facility Safety Double Standard: Keeping Your Maintenance Crew as Safe as Your Product

There’s a prevalent double standard when it comes to food facility safety management. Think about the measures taken when a visitor enters a food plant production area: You have to dress out, walk through a foot bath, take off jewelry, wear a smock. All of these precautions are designed to keep your product safe — but what about your maintenance crew?

It’s not uncommon to see safety standards and attention to cleanliness become more relaxed in maintenance areas or on the roof of a food plant. Food safety precautions get a lot of attention because owners (rightfully) fear product contamination and highly publicized recalls, but what about the risks outside your building? One maintenance or construction accident can do just as much damage in negative publicity and lawsuits as a product recall.

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3 Reasons You’ll Save Money by Working with an Integrated Design-Build Firm in 2018

A new year means a new start for some food and beverage companies: Some will be building new plants, others will be renovating existing ones. But no one wants to kick off the new year with a bloated budget. An integrated approach to designing and constructing your next big project can help your bottom line in 2018. Let’s look at how.

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[VIDEO] See How Virtual Reality Can Take You Inside Your Food Plant Design

Virtual walkthroughs with VR headsets

Virtual reality (VR) is changing the game when it comes to designing facilities for the food and beverage industry. With a VR headset, you can “walk through” your new building during the design phase, months before the first brick is laid.

Rather than examining a 2D design on a sheet of paper, 3D modeling coupled with virtual reality technology can bring a building to life without having to interpret complicated designs.

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4 Lessons for Pioneering a New Process in Food Manufacturing

Last week on the blog, we examined the brand new, state-of-the-art hatchery Stellar completed for poultry processor Bell & Evans. The facility — which is the first certified organic, humane, animal-welfare focused chick hatchery in the United States — is an example of trailblazing a new approach to traditional food processing.

Not only does it employ fascinating and cutting-edge technology, but this project contains lessons for any food manufacturer looking to pioneer or experiment in their own particular market.

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Views: 1717

[Infographic] Design Only vs. Design-Build: Pick the Best Delivery Method for Your Next Food Project

When it comes to constructing a new food or beverage facility, there is no one delivery method that works best for all projects. Each approach has its own advantages and disadvantages.

Design-build can be fast and efficient because construction begins while the design phase is still underway, but completing the entire design before any ground is broken can give you greater insight to anticipated final costs. How do you choose? Check out our infographic to help narrow down your decision:



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Views: 1181

Hydrovey Systems: 4 Things You Need to Know to Ensure Food Safety

Any time you transport product from one stage of processing to another, you introduce the possibility of food safety risks. There are a variety of ways to move your product from receiving to packaging, but how do you minimize the opportunity for outside contamination during the steps between?

Hydrovey systems are a popular option, particularly in facilities that produce canned goods. This semi-closed-loop system transports product through piping using a stream of water and can be a safer alternative to conveyor belts. I’ve designed hydrovey systems and have seen them used in the production of several food products, including fruit, corn and beans.

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