- THE MAGAZINE
- FOOD MASTER
“AIPC’s plant in suburban Phoenix raises the bar on what constitutes fast-track construction of a highly automated food plant,” said Joyce Fassl, FE's editor in chief.
The plant’s engineering staff served as general contractors for the $47 million project. In a bold move to speed completion, mechanics assembled one of the 35-ton lines in the warehouse space while the production area was being built, then rolled that line into place with the aid of eight forklifts. A full report on the plant can be found in FE’s April issue or at www.foodengineeringmag.com.