With the proper design, selection and operation of the system, here’s how to prolong the life of the equipment, cut maintenance costs and enhance safety.

Everyone in the organization—from factory workers to management—need to understand their role in continuous quality improvement.

While companies start each fiscal year with a plan, the reality is that these need to be continuously updated based on everything from changing market demand to ingredient availability.

Successful vendor management meets the needs of both developers and processors.

As the American workforce continues to embrace the gig economy, it is imperative for the food manufacturing industry to take advantage of the opportunities provided by an on-demand workforce that can be scaled up or down to meet their needs.

For refrigerated and frozen food processors, choosing between an ammonia or an ammonia/CO2 cascade system can be one of the most important variables.

Microbial hotspots—problem areas or equipment that chronically harbor microbes—are often to blame when a food safety or food quality issue arises in a processing plant. That’s why it’s important for plant managers to address chronic contamination.

As the needs and demands of the frozen food processing industry change, manufacturers need to reassess several key factors in choosing a system, including energy efficiency, the risk of ammonia in food processing areas and the desire to reduce ammonia charge.