Food & Beverage
Our clients need facilities that are efficient, durable, cleanable and easy to maintain. As experienced engineers, designers, and planners, we collaborate with you, listening and observing closely to craft a project approach tailored to your specific needs. We act as an extension of your team to successfully integrate all facets of a project. Through careful planning and foresight, we balance initial construction costs with long-term life cycle and operational costs of your facility while keeping budget and schedule on track.
Whatever project approach you require, we’ll work to deliver a project that meets your goals while preparing for your future.
Specialties
Food & Beverage
Our clients need facilities that are efficient, durable, cleanable and easy to maintain. As experienced engineers, designers, and planners, we collaborate with you, listening and observing closely to craft a project approach tailored to your specific needs. We act as an extension of your team to successfully integrate all facets of a project. Through careful planning and foresight, we balance initial construction costs with long-term life cycle and operational costs of your facility while keeping budget and schedule on track.
Whatever project approach you require, we’ll work to deliver a project that meets your goals while preparing for your future.
Specialties
Top 10 considerations for food plant sanitary air handling units
Here are 10 items to pay attention to when adding or replacing sanitary air handling units (SAHU) for your food processing facility.
The President’s $2 trillion infrastructure plan
The $2 trillion American Jobs Plan provides a much-needed investment in infrastructure. So where is the funding being applied?
Ammonia and Water: what’s in your refrigeration system?
Recognizing and controlling water contamination is an important part of mechanical integrity and a powerful tool in conserving energy in ammonia refrigeration systems.
Energy efficiency in evaporator defrost systems
Defrosting your low temperature evaporators is an important design consideration and has significant impact on refrigeration performance and energy use.
Cost savings could be hiding in your hydronic systems
Computer modeling of hydronic systems can help significantly lower mechanical utility system operating costs.
Why hire an architect or engineer for your next project?
Owners of food and beverage facilities often wonder what value an architect or engineer offers to their project. Here are some things to consider.
Food & Beverage wastewater treatment system in 10 days
How to implement an effective temporary wastewater pretreatment system for food and beverage facilities, and some of the benefits they can offer.
Public meetings—”virtually” painless?
Virtual meetings will likely continue into the future. Here are some lessons learned, as well as some best practices for how to make the most of them.
Professional organizations in the time of COVID
Professional organizations have had to adapt due to the pandemic. Here are some lessons learned we can apply moving forward.
Technology to eradicate COVID-19 in food & beverage facilities?
What if there was a safe technology to disinfect indoor spaces continuously from contaminants like COVID-19 to an effectiveness of over 90%?
Quality Assurance vs. Quality Control: what’s the difference?
Quality assurance and quality control (QAQC) are vital for long-term project success, so knowing the differences between them is important.
How do you handle schedule delays?
There is no perfect method to eliminate all schedule delays, but a knowledgeable project team can help eliminate or reduce many of them.
Food plant design post-pandemic: HVAC projects are high priority
Annual budgeting for 2021 is underway for food companies and an item that should be listed as a higher priority is HVAC systems.
A recipe for refrigeration success
This simple, yet effective, recipe will help you to design a refrigeration system that will successfully serve its production needs for years to come.
Future of food plant designs post-pandemic: Food plants just got “smaller”
As food processors in safety risk management leadership complete risk assessments to respond to the new normal, implementing engineering controls and solutions will be the strategic choice.
