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There’s a LEED for Schools. LEED for Hospitality. Retail. Data Centers. Warehouses & Distribution Centers. Healthcare. What there is not—at least not yet—is a LEED for Food Manufacturing.

To increase capacity, a production line was installed to fill Prolom bottled water, sourced from the Planinka health spa and resort.

A Jet Precooler has helped Organically Grown Company cut its precooling time, bringing produce down to the required temperature in about a third of the time of the previous cooling system.

JTM estimates that adding a Butler Automatic splicer reduced film changeover time from 15 minutes down to 10 seconds.

A double-drum spiral freezer from Food Process Solutions increased production capacity without needing additional floor space.

A Starfrost Glacier Spiral freezing system has helped James T. Blakeman & Co. increase the capacity of its aging production systems.

A good way to think of the Industrial Internet of Things (IIoT) is as an ever-expanding toolset to improve your operations.

Kevin Fitzgerald, a global solutions architect and Schneider Electric Fellow and representative of OPAF, answers questions on IIoT and the OPAF’s role in IIoT technologies.

If you are looking for a location to build your new food or beverage facility, there are many different aspects to consider. In the third part of this series, we will tackle logistics.

Testing methods for food-grade lubricants have improved to predict and determine more accurately the actual lifetime of a compressor oil change—which may be better than previously expected.