Ahead of the Wisconsin Association of Meat Processors’ Convention, Greg Marconnet, vice president of Mead & Hunt’s Food & Beverage group, spoke at a pre-convention workshop hosted by the University of Wisconsin-Madison. MEAT+POULTRY covered the workshop, highlighting Greg’s insight on what it takes to build a successful maintenance program for food processing facilities.
In the article, Greg explains why the best maintenance plans begin during the planning and design phases, well before equipment is installed. By creating spaces that are easy to clean and maintain, processors can avoid costly disruptions once a facility is up and running.
“If we could only design it better, we could maintain it better,” Greg says. It’s a principle he’s applied across decades of work: facilities designed with maintenance in mind are easier to operate and more reliable over the long term.
Greg’s feature in MEAT+POULTRY highlights the expertise Mead & Hunt brings to food and beverage manufacturing, helping food processors plan for day-to-day realities while setting up facilities for lasting success.
Read the full article: Meat processors share strategies for maintenance success »
