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Food Plant of the Future: Renovation Mythbusters

KEYWORDS design / food / plant
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3/10/11 2:00 am EST
Contact: Jamie Tunison

 

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Major food and beverage expansion projects often start with the preconception that a Greenfield plant is needed to achieve desired performance goals. This preconception is based on some pervasive myths: 

  • Myth #1: Too many compromises have to be made with renovations/expansions or Brownfield conversions.
  • Myth #2: Renovations are too risky, costly and take too long.
  • Myth #3: Few suitable Brownfield properties can be renovated for food and beverage production.

Featuring real-world examples, the latest Food Plant of the Future webinar from Hixson, one of the leading design and engineering firms in North America, dispels some of these common misconceptions. Join us as we discuss the benefits and drawbacks of renovating/expanding and Brownfield development to help you determine which option best fits your plant expansion needs. 

 

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Hixson, a design and engineering firm listed in the top 1% of firms in North America, specializes in building and production system projects for the food and beverage industries. Featuring 16 integrated, in-house technical disciplines, Hixson has been delivering insight, advocacy and intelligent project execution for its clients for 60 years.


How many manufacturing facilities are owned by your company?
At what point in the future do you anticipate needing to begin construction of a new plant or undertake a major expansion/renovation at an existing plant? ("Major" is defined as a project or series of projects that significantly alters the capabilities and/or capacity of the plant as well as the configuration and/or size of the facility.)
 

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