Tag

food and beverage design

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[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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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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Ammonia Refrigeration Compliance: How an Engineering Bid Package Can Provide Owners with a Comprehensive Compliance Solution

Compliance audits for ammonia refrigeration are increasingly more detailed with regulatory standards maturing every year. Which begs the question: How prepared or risk-prone do you want your facility to be?

Compliance is just one of several issues on the agenda this week for the regional conference hosted by the Central Florida Chapter of the Refrigerating Engineers & Technicians Association (RETA). In addition to refrigeration maintenance and operation, attendees at the Central Florida Ammonia Refrigeration Regional Conference will also focus on the importance of compliance with regulators like OSHA.

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6 Ways You’ll Achieve Greater Speed to Market on Your Next Design-Build Food Project by Working With a Fully Integrated Firm

We all know the design-build methodology, by nature, is faster than the traditional design-bid-build approach. But if speed to market is your goal (hint: if you’re in the food and beverage industry, it probably is), then you can’t beat the agility that a fully integrated firm offers.

We’ve previously explored how a fully integrated design-build firm — one that offers process design, building and infrastructure design, and construction services with all in-house resources — can save you money and increase your plant’s food safety. In this post, I’m going to discuss the numerous ways an integrated approach can streamline your next project and get you from concept to commissioning faster than any other method.

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3 Ways an Integrated Design-Build Firm Can Improve the Food Safety of Your Next Food Manufacturing Facility

Will your new food or beverage facility be the source of a future recall? The answer could all come down to communication. I’m not talking about how well your staff on the plant floor can work together or how effective your leadership skills are as an owner. The fate of your plant can be decided well before a big ribbon is cut and your processing lines whir to life.

The food safety quality of your next facility depends on whether the people designing and constructing your plant can communicate effectively.

This may feel like something that’s outside of your control — but who you hire can be the difference between a project with streamlined communication and a multi-million-dollar game of “telephone” where mixed messages put food safety (and your budget) at risk.

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3 Ways You’ll Save Money on Your Next Design-Build Food Project by Working with a Fully Integrated Firm

Food and beverage companies are faced with a decision when they decide to construct a new facility: contract a design-build firm or go with the traditional design-bid-build project delivery method. Nowadays, design-build is an increasingly popular option because it allows a project to be completed under one contract and in one unified workflow from initial concept through completion.

Not all design-builders are created equal, however. In the food and beverage industry, working with a fully integrated firm can save money, improve safety and increase speed to market on a project.

I call it the “three-legged stool” methodology: A fully integrated firm provides design, construction and process engineering services — the three major components to build a food plant — all under one roof.

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Preventing a Recall: How to Manage 3 Threats Facing Food and Beverage Plants

Ask any food manufacturer or processor if they are committed to high safety and quality standards and their answer will, of course, be yes. But even with the strictest standards, thousands of recalls are still issued each year in the U.S. In 2015, the FDA recalled 9,178 products, a 12-percent increase over the previous two years. If you weighed the amount of goods the USDA recalled last year alone, it would be as heavy as 52 Boeing 747 airliners. That’s a lot of product gone to waste.

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Views: 2828

Food Plant Design-Build: Overcome Potential On-Site Construction Challenges with 2 Simple Solutions

No matter how well-planned a food plant project is, it can still present challenges. After decades of experience in the food and beverage industry, we’ve found you can best overcome these hurdles with two simple solutions: frequent communication and flexibility. Stellar recently put these practices into play in the design-build of a meat manufacturing plant for an international company. Here, we review how these solutions led to success in the project and how they can help in your own endeavors, too.

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How Drones are Impacting the Design and Construction Industry: Today and Tomorrow

Photo courtesy of DJI

Recently, 7-Eleven made headlines by using a drone to deliver “a chicken sandwich, donuts, hot coffee and candy.” This happened the same week Amazon “partnered with the British government to significantly expand drone testing.” Approximately 3,000 companies in the U.S. are currently authorized to use drones—a number that continues to grow. Stellar recently purchased our first drone, and we are using its aerial imaging capabilities during construction of a new food manufacturing facility.

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Cold Storage Distribution: How Caspers is Utilizing Packaged Refrigeration Systems

Photo courtesy of Shecco Media

 

One of Florida’s oldest third-party logistics companies is introducing one of refrigeration’s newest innovations into its new cold storage facility: low-charge packaged refrigeration systems. With a focus on moving to eco-friendly refrigerants, McDonald’s franchisee Caspers Cold Storage and Distribution will be cooling its new warehouse with an ammonia/ CO2 and low-charge ammonia DX system. Because Stellar will be designing and building the new systems, Accelerate America editor Andrew Williams interviewed Stellar’s Brandon France to learn more about the project. Check out the feature article, “I’ll have CO2 and ammonia with that” in this week’s blog post to learn more about how the company is using low-charge refrigeration systems to lower costs, reduce installation time and utilize green refrigerants.

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