Production Capacity Studies:
• The production capacity of a food plant is based on a variety of interrelated factors. The basic steps in your process and the relationship between these steps affects the overall throughput of your operation. We can analyze the production capacity for each step in your operation to create a benchmark for both your existing and an expanded operation.
• Automation of food production processes normally performed by people can benefit a bakery in different ways: reduced labor, higher throughput, higher quality, greater product consistency and improvement in food safety. As with all choices, there are tradeoffs when weighing the level and complexity of the automation needed for your situation. We can benchmark your current process and provide recommendations on opportunities for automation in your operation.
• The design of food production facilities must balance the need for productive layouts with food safety considerations. Careful thought and planning are necessary to develop an efficient facility layout that helps reduce cross-contamination caused by food-borne pathogens, food allergens and people-and-product flow.
• Food plants often grow haphazardly over time. This kind of growth creates long-term problems because it frequently adds inefficiencies. These inefficiencies can show up as extra time, rework, scrap or energy, and they should be removed from the production process. We can look for ways to streamline your production flow and reduce efforts that do not add directly to the value of the product.