Jul 15, 2021
The COVID-19 pandemic brought a number of immediate and temporary changes to daily life: reduced occupancy limits, partitions, social distancing, one-way stairwells and more.
While these short-term adaptations were necessary to mitigate the spread of the virus, will the pandemic change the way facilities are built in the long term? The likely answer is, not dramatically.
However, it is shaping the way we think about designing these spaces. Let’s look at some examples of trends we may see in the post-COVID era.
Jun 17, 2021
Building anything right now can be daunting and expensive, much less a large industrial facility. In the wake of the COVID-19 pandemic, the cost of construction materials has skyrocketed, labor is scarce and demand is surging. But that doesn’t mean the food supply chain can stop.
Food manufacturers and distributors still have customers to serve — and, for some, that still means investing in a new facility. At a time when construction costs are high, a company might make up for it in savings by reconsidering where the facility is built.
Jun 3, 2021
Facilities that support process operations produce some of the most expensive and complex buildings in the world. And they run the gamut: “Process operations” can range from baking desserts such as cakes to processing raw meat for grocery operations, to manufacturing parts and components for U.S. Navy submarines.
So what do facilities across such diverse markets have in common besides being founded on their process? For one, the costly and painful struggle of getting the project started. Many times, important early stages are executed out-of-order or even too late. Let’s look at four recommendations that may seem obvious, but if executed properly, will take some of the pain out of beginning your next process facility.
How to organize your “snake pit” with consolidation and valve banks
Jun 13, 2019
Breweries and distilleries can be infamous for their “snake pits,” the areas of the facility where transfer hoses can become a tangled mess.
Flow panels and hoses are widely used to route product and cleaning solutions through brewery and distillery piping systems, and they are a cost-effective initial investment. However, as a facility grows, so do the number of connections — and that can quickly get out of control.
These snake pits can pose serious problems for your facility’s efficiency and the safety of your workers. Let’s examine five major risks associated with snake pits, and what you can do about them.
The dangers of dust in food manufacturing
Apr 18, 2019
Controlling dust is a major concern in food manufacturing, whether you’re roasting coffee beans, mixing spices or using flour as a release agent for your baked goods. Whenever there is potential dust in your processing environment, you want to capture it at the source.
Managing dust is critical for a variety of reasons:
Apr 11, 2019
The Industrial Internet of Things (IIoT) is revolutionizing how food manufacturing facilities operate, from processing to building maintenance and everything in between. Food and beverage companies have access to more data than ever before, and that’s helping them make more informed decisions.
Internet-connected sensors are the “eyes and ears” in a food plant, collecting all the data that makes those insights possible. These devices can measure a variety of inputs from electrical currents to vibrations to air temperature.
Stellar installs sensors in many of the modern facilities we design and construct today, but many owners have the same question: What exactly can I measure?
Let’s look at a few ways sensors can be used in your food plant:
7 features of a modern, personnel-focused facility
Jan 17, 2019
Source: Bell & Evans (Robert Pepple)
Food and beverage manufacturing facilities in the U.S. today are experiencing a labor shortage, mostly due to a healthy economy and low unemployment rate. Turnover rates at these facilities are already high to begin with, so more food plant owners are looking to attract employees and increase retention rates.
Many of Stellar’s clients — whether they are building new facilities or renovating existing ones — are asking us to design employee welfare spaces to be more unique and attractive to prospective employees.
While processing areas are still the heart of a food plant, these spaces are increasingly being viewed from a personnel-focused perspective. Plus, break rooms and employee amenities are becoming more important for business than ever before.
How we’re using AR technology, HoloLens and more to build the facilities of tomorrow
Dec 20, 2018
Augmented reality (AR) — superimposing computer-generated images on the user’s view of the real world — is increasingly used in a variety of applications today. From smartphone games and social media filters to furniture design and classroom education, this technology is being utilized across virtually every industry, and building design and construction is no exception.
In fact, exciting developments are happening at the intersection of AR and the work we do at Stellar. While it’s been used as a marketing and selling tool, we’re beginning to apply AR on job sites more frequently. It’s safe to say this powerful technology is revolutionizing the way buildings are designed, constructed and renovated.
Nov 1, 2018
Drone technology is helping redefine the way we design, construct and maintain buildings. Drones do more than just take photos — they can benefit both the builder and owner by improving design accuracy, overall quality and long-term maintenance.
Thanks to software and technology advancements, drones can be used in various stages of a building’s life and can perform several key functions, including:
Oct 18, 2018
It’s an exciting and interesting time for both the food manufacturing and construction industries. Thanks to recent tax reform, a healthy economy and other factors, capital spending is up, and the industrial/commercial construction industry is bigger than it has been in decades. This trend is expected to continue, with U.S. construction projected to grow by 4.5 percent over the next several years.
While many would agree that this is a positive, it can also present challenges for food and beverage companies looking to build new facilities or renovate existing ones. Today’s booming construction market means things move fast and contractors can be more selective.
So how can you ensure you get the best price when seeking out a firm for your next project?