Displaying 1–25 of 48 results for Mike Pehanich, Plant Operations Editor
Pilot plant facilities offer cost-effective opportunities to test the tools of production and new products in a real food manufacturing environment.
Food processors are retrofitting aging facilities to get more out of their capital budgets. But heed these "rules of retro" before you bring your plant into the 21st century.
Thorough planning, modern design tools and an instinct for the unexpected are key ingredients in your recipe for fast and efficient plant renovation and expansion.
Lowering pressures, plugging air leaks and updating your motors can have a huge impact on your plants energy efficiency.
Need to give your plant a facelift? Start with materials and designs that spell safety, cleanliness and a spankin new look.
Slowly but surely, robotics, vision systems and information networks are working their way across the plant floor.
The $4.5 billion Keebler acquisition taught Kellogg lessons in manufacturing efficiency and to look to employees for ways to cut plant costs.
Keeping your plant floors hygienically clean is a process that begins at installation.
Don't make food safety an afterthought. Carefully planning the design and materials used in your plant can help insure the safety of your food production.
Food Processing has created a deep pool of experts for both [editors] and [readers] to draw upon, both in print and on the web.
They're not a regular part of plant clean-up chores, but pests are a constant challenge to plant hygiene and obviously are a critical component to keeping any plant truly hygienic.
An allergen in your product or processing area could prove tragic to company and consumer. These plant procedures can help keep your products true to their ingredient statements.
Lots of formulations are adding fiber and whole grains to recipes. Don't let the R&D dept. gum up your machinery!
Automation, software and PLCs dictate the workforce requirements in the contemporary food plant, and processors everywhere are struggling to find workers with the skills to keep plants running smoothly.
Food plants are fertile ground for product contamination from tiny microbes to terrorists. You need a plan that extends beyond HACCP.
How the engineering function at food plants has changed: 'I dont manage projects anymore; I manage the process of managing projects.'
Once-ignored USDA requirements for condensation control are compelling processors to take a closer look at humidity problems. Also: tips on choosing between desiccant and mechanical dehumidifiers.
Twice in the past three years, Tyson has topped the Fortune magazine list of "Americas Most Admired Companies." Nowhere is Tysons savvy more evident than in the operations of its 300-plus facilities in 26 states and 20 nations.
The food industry may not be ready for lights-out automation, but some next-generation manufacturing models are taking hold.
Edging its way into the industry, however, is one technology that will certainly revolutionize our approach to nutrient delivery.
One of Americas oldest food processing firms continues to keep its eye on tomorrow. Its 26-year-old Austin, Minn., plant may be the largest in the world.
New and improved means of keeping your plant safe and clean - at lower cost.
Its a blend of new and déjà vu in Mars Hackettstown, N.J., plant, where the 21st century technology of My M&MS meets the 24-hour production of an American icon.