Tag

Design

Views: 18804

Five Things To Consider When Selecting A Site For Your New Plant

Earlier this year, Food Processing magazine’s Kevin T. Higgins claimed that being a food manufacturer was the next best thing to being a king. Why? Because most new plant projects and renovations are now supported by generous, multimillion public subsidies. But while communities dangle expensive bait in hopes of catching job creation, it’s skewing the site-selection process, resulting in plants built in unfit locations. Continue Reading “Five Things To Consider When Selecting A Site For Your New Plant”

Views: 944

Eight Critical Steps in Water Treatment To Protect Your Products and Equipment

Whether you’re designing a new food processing plant or upgrading an existing facility, determining necessary upfront water treatment is a critical step in protecting and maintaining your plant’s systems. Many plants forgo thorough analysis resulting in poorly or untreated water that can lead to scale and bacterial buildup on equipment. Stellar often partners with water treatment professionals such as Southern Waters Company, Inc. to effectively manage clients’ clean water requirements.

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Views: 777

A Conversation With Powerit Solutions® About Energy Management Technology

I recently sat down with Jack Perkins, Director of Channel Development for Powerit Solutions®, to discuss ways the food and beverage industry can benefit from energy management technology. Stellar often partners with energy experts such as Powerit Solutions to provide clients with a full range of tools to increase energy efficiency.

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Views: 690

Top Five Implications of California’s New Energy Standards

Energy consumption is a global issue and California is leading the charge in enacting legislation to reduce our carbon footprint. The state recently revised the energy standards known as Title 24, part 6 of the California Code of Regulations, which will more than likely affect other states in the future. The goal of Title 24 is to reduce energy use and make commercial and industrial buildings more efficient than required by the 2010 Title 24 standards.

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Views: 1191

Automate These Three Processes to Increase Throughput

As product lines become more diverse due to increased demand in specialty ingredients in multiple sized packages with private labeling, manual processes become both costly and time consuming. Many food processing plant managers are recognizing the benefits of automating previously manual processes to increase production and reduce labor costs.

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Views: 652

Process Solutions For Adding Gluten-free to Your Product Mix

Ingredient changes and process design solutions are much easier to engineer in a new plant than in an existing one. Plants that work with allergen products can design dedicated process lines, separate storage areas and well-planned cleaning processes to avoid any cross-contamination issues. Yet with gluten-free products being relatively new on the scene, retrofitting an existing plant to incorporate this allergen into the current product mix can be challenging.

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Views: 2058

Sanitary Process Installation: What to Ask When Selecting a Subcontractor

Equipment manufacturers play a key role in the food safety program of a food processing plant, ensuring that equipment is designed and built to meet stringent sanitary requirements. Plant owners often spend significant time and money to acquire the right equipment with the proper sanitary construction. Yet once that equipment is designed and delivered, the next critical step is ensuring that it’s installed properly, within those same sanitary standards. If you do not carefully screen installation subcontractors, you could put your plant at risk of a food safety issue.

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Views: 2199

New Trends in Sanitary Equipment Design are Improving Food Safety Standards

As food safety regulatory requirements become more stringent, equipment manufacturers are stepping up to the plate and increasing the role they play in the industry. The American Meat Institute’s (AMI) 10 sanitary design principles offer baseline standards for equipment design, yet many suppliers are going above and beyond these standards by offering improved surfaces, cleaning chemicals, and construction processes.

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Views: 1440

Four Reasons Shrinkage-Compensating Floors Make Sense for Warehouses

The floors of food distribution facilities must endure a lot wear and tear, with heavy forklift traffic continually moving across the surface. As new warehouse facilities are being built, owners are choosing to invest in shrinkage-compensating concrete for the flooring, which eliminates control joints, reduces curling, and minimizes cracks.

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Views: 1160

Why an Integrated Approach is Crucial in Designing and Building Distribution Facilities

The design and construction of a distribution warehouse is more complex than meets the eye. Industrial designers, architects, mechanical engineers, refrigeration experts and a thermal team all working together can lead to a more functional, efficient, and cost-effective facility. Working with multiple contractors in multiple locations increases the likelihood of miscommunication, competing workflows, and increased costs — in addition to a longer production schedule.

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