- THE MAGAZINE
- FOOD MASTER
Production is king, so maintenance personnel are lucky to get an hour per month on the equipment for fine-tuning, says JBT FoodTech’s Hanssen. “Yet you cannot run this way profitability, so food and beverage companies have to build in the time for preventive and predictive maintenance. Maintenance and production work more closely together,” continues Hanssen.
Why that perception should change.
Processors beef up food safety measures and invest in automation to remain competitive.
The events are scheduled for November 3-6, 2013, in Chicago, IL.
Performance was not the focus, but became the outcome.
More than 1,600 exhibitors and 26,000 attendees will be present.
Clean-in-process techniques can help dairy and beverage firms realize productivity gains.
Multiple control panels can easily overwhelm operators.
Research suggests engineering degrees in the United States account for just 4.4 percent of total first university degrees.
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Where the buying process begins in the food and beverage manufacturing market.
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