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Why is it that, despite the best efforts of management teams, the vast majority of spare parts inventories remain bloated with excess, surplus and obsolete items yet don’t provide the level of service expected by users?
In the food processing industry, there are many different applications in which oils are used or produced that end up in the wastewater stream. In applications where meat is cooked, fat and grease render out and collect in grease traps. Even the routine washdown of processing equipment surfaces can create a mixture of oily water.
The pandemic had a profound impact on our food spending, and we have seen a dramatic increase in dining at home. An influx of new shoppers in the grocery stores are making their food, especially lunches, at home, and they seek flavorful deli meat choices that are convenient, healthy and, above all, safe.
Leveraging the best freezing and chilling technologies can enable meat and poultry processors to enhance operations, but equipment capabilities must keep pace with expanding volumes for maximum benefit.
Keeping meat and poultry fresh and safe during its journey from the ranch to the plate is often an intricate undertaking for processors. And few variables are as important for sustaining product quality as leveraging appropriate freezing and chilling technologies.
The first duty of any food or drink manufacturer is to supply consumers with safe products. While it is essential to maintain good equipment hygiene through the use of effective protocols, such as clean-in-place (CIP) systems, it is also economically important that perfectly usable product is not discarded as part of routine cleaning operations.
Food and beverage processors speed repairs and reduce costs by working with single source for full gamut of machine repairs, from electronic controllers to motors.
Birko, a leading provider of food safety solutions to the meat, produce and beverage industries, today announced the recent promotion of Bob Ogren to the position of Vice President, Equipment Division.