No one ever said 3-A Sanitary Standards Inc. (3-A SSI) and the European Hygienic Engineering and Design Group (EHEDG) guidelines were supposed to be compatible or directly interchangeable in an “apples to apples” sense. In fact, they were conceived at different times, in different parts of the world and with different needs in mind.
You add up the mass of raw materials your facility consumes each day, look at the products it’s made, and the numbers just don’t balance—until you look at skids of rework and a dumpster topped off with the day’s malformed products and/or damaged packages.
With the Sun Belt states experiencing serious droughts and the cost of processing wastewater escalating in many municipalities, conserving and reusing water at food and beverage processing facilities just makes plain business sense.
If run to failure is no longer an option, food and beverage processors have alternative ways to keep their equipment running at peak performance levels; they can plan maintenance schedules based on OEM suggestions.
You’ve seen the commercials for washday products that eliminate static cling. Ironically, the principle behind it gives an innovative robotic gripper a light, gentle touch that doesn’t bruise food items.
If you’ve ever experienced static cling when you take off a sweater in a dry, winter environment, you’re already familiar the technology behind Grabit’s robotic gripper technology, which the company calls electroadhesion.
No question about it, the numbers of reportable food and beverage projects in 2014 hit a nine-year high—a total of 635 compared to 555 in 2013, according to Food Engineering’s 38th Annual Plant Construction Survey.