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As the second highest energy consuming component of your refrigeration system, condensers are also one of the most critical elements. Knowing how to optimize your condenser can increase operational performance while reducing energy usage and maintenance costs.
Continue Reading “Six Factors That Can Improve Condenser Performance”
Recently, the National Fire Protection Association (NFPA) updated NFPA 13: Standard for the Installation of Sprinkler Systems. The majority of the changes clarify issues contained in the code’s previous versions, but there have been some very significant changes that may impact manufacturing and warehouse facilities. Not all local and state jurisdictions have adopted the 2013 version of NFPA 13, so it’s important to check with the applicable permitting agencies to determine which version they use.
Continue Reading “Key Changes to NFPA 13’s Sprinkler System Codes”
Odor complaints from those who live and work near food processing plants have been making headlines lately, resulting in bad press and poor community relations for the manufacturers. The Environmental Protection Agency’s (EPA) Clean Air Act was created to reduce emissions of hazardous and odorous air pollutants and outlines specific requirements for food processors. Subsequently, odor control should be a part of any food processing plant’s Good Manufacturing Practices (GMP) program.
Continue Reading “Eliminating Noxious Plant Odors Through Incineration: A Case Study”
Food processing facilities that use certain flammable and toxic substances in amounts that exceed threshold quantity must have a documented Risk Management Program (RMP) per Environmental Protection Agency (EPA) requirements. Companies must also update and resubmit their RMP every five years and 2014 marks one of those five year cycles.
Continue Reading “Your Checklist for Risk Management Program Updates Required in 2014”
The Occupational Safety and Health Administration (OSHA) requires that PSM Standard Operating Procedures (SOPs) provide instructions clear enough that employees will be able to effectively utilize them. SOPs must be documented in sufficient detail and provide specific direction so that employees can follow the procedures and determine how to safely perform service and maintenance activities.
Continue Reading “The Importance of Detailed Standard Operating Procedures”
Piping and instrumentation diagrams (P&IDs) are designed to communicate a general layout of your facility’s process system piping, valves and equipment. These diagrams are the foundation for every Process Safety Management (PSM) program.
Continue Reading “Ten Essential Components of Piping and Instrumentation Diagrams”
The Occupational Health and Safety Administration (OSHA) mandates Process Safety Management (PSM) for industries involved with highly hazardous chemicals. For example, food processors often have large ammonia refrigeration systems and must comply with OSHA standard 1910.119, or Process Safety Management of Highly Hazardous Chemicals.
Continue Reading “Eight Reasons to Ditch the Paper and Go Digital with PSM”
Numerous substances used in industrial refrigeration are believed to be responsible for ozone depletion, especially a common low-temperature refrigerant – R-22. While R-22 is widely used in numerous food plants and cold storage facilities, an international treaty, the Montreal Protocol on Substances that Deplete the Ozone Layer, calls for a halt in the production of R-22 and other chemicals damaging to the atmosphere.
Continue Reading “The R-22 Used to Cool Your Plant is Being Phased Out. Now What?”
Many food processors are turning to wireless automation to improve the efficiency and interoperability of the plant’s control systems. This method of automation architecture offers significant cost savings in engineering and installation, while providing more flexible access to data for monitoring and analysis.
Continue Reading “Food Processing Plants Cut the Cord With Wireless Automation”
Stellar often partners with The Probst Group on wastewater treatment projects. Hank Probst, a partner with The Probst Group, contributed to this blog post.
a wastewater treatment tank
Reducing the costs of wastewater treatment spent at an outside facility is leading many food processing plants to consider treating their wastewater on-site. In addition to treatment costs based on volume, municipalities typically impose a surcharge if the characteristics of the wastewater stream exceed the municipality’s typical domestic strength. It becomes an ROI issue and fairly easy for plants to justify.
Continue Reading “Considerations for On-site Wastewater Treatment”
