Following Good Practices to Reduce Solids Loss
Within the manufacturing production facility, it is important to use a design that considers the product properties to achieve the desired end product consistency. An ideal design will incorporate good practices for fluid handling to optimize the sanitary process for your food processing facility. A single line design is typically desired for one production variety. However, as production demand increases, a dynamic system design would be desirable for a more efficient process.
As an example, Placer Process was hired to assist the development of a new high-speed filling line for producing a variety of sauce flavors, textures, and ingredients. The system needed to process batches of products ranging from thinner oils and water-based sauces to thick peanut butter-based sauces. At first look, it appeared that a straightforward design. However, our team quickly identified an opportunity for significant cost-savings.
Rather than building two separate processing systems requiring double the amount of piping and instrumentation needed, our team designed and built a dynamic system that allowed sauces to be processed without splitting the process into two streams. Not only did our design introduce significant cost savings into the project, but our team also was able to minimize the loss of the solid and improve its product recovery.
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