Processing

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Attention to use of the humble hydrogen-oxygen molecule is producing sometimes-surprising operational improvements and cost savings at food plants.
 

Food production consists of a vast array of equipment—pumps, mixers, oven chain drives, tanks, pipes, conveyor systems, compressors, automatic doors and many other units and systems.

With an eye toward maintenance and quick repairs, pump suppliers provide equipment to bolster uptimes.

New spiral ovens cook a wide range of products at higher speed with more control, consistency and a much smaller footprint.

The combination of membrane bioreactor filtration with a zoned anaerobic digester resulted in unprecedented COD reductions in a cheese plant’s high-strength effluent.

Vigilance, metal detection equipment and X-ray inspection systems can help keep contaminants out of your food most of the time.

Updated equipment provides steam on demand with greater than 80 percent efficiency

Hormel’s Progressive Processing plant is built for the long haul. A quarter century had passed since Hormel Foods had commissioned a new production facility. In designing its Dubuque plant, engineers aimed to create a facility that would be contemporary for the next 25 years.

What makes location the most important criterion in selecting a site? Transportation, logistics, labor force, water and utility costs—to name a few.

Efficiency was built into Frito-Lay’s Casa Grande plant a quarter-century ago, but the snack maker takes the facility’s energy- and water-conservation systems to a new level with near net zero.