Food processing plants typically run their equipment for 16 to 20 hours a day, yet a Forbes report claims that manufacturers face an average of 15 hours downtime per week. Tom Cash, director of Siemens parts supplier, Foxmere, explains how the role of condition-based maintenance (CBM) helps maintenance engineers recognise gross defects before catastrophe strikes.

For manufacturers, keeping a close eye on their Overall Equipment Effectiveness (OEE) numbers, the last thing they want is unscheduled downtime messing things up. Kati Hope, global account manager of Mettler-Toledo Product Inspection, shares information on how picking the right product inspection system can be a game-changer for keeping the production line humming and decreasing spend for food manufacturers.

In the simplest terms, a heat exchanger is like a radiator, designed to heat (or cool) one material from another. However, over the last 150 years or so, a wide variety of types and designs have emerged, meaning that finding the most suitable type of heat exchanger for your application is not always simple. Matt Hale, international sales and marketing director at HRS Heat Exchangers, looks at the considerations for choosing the right heat exchanger for food processing applications.

Whether syrups and flavourings for beer or soda, low flow flowmeters are required to dose these concentrated fluids at the end process, dispensing the precise amount of liquid to the correct dilution. However, the smaller the flow, the trickier it is to control and measure, and finding a suitable flow measuring technology at reasonable cost can prove challenging for both users and flow sensor manufacturers, as the experts at Titan Enterprises explain.

Factory real estate prices are on the rise, ingredient and overhead costs are escalating, and food safety regulations are becoming stricter. Jodie Curry, commercial manager at Fortress Technology Europe, highlights the benefits of optimising food production facilities using space-saving, smaller-footprint inspection solutions.

Patricia Torres, industry marketing manager for food and commodities solutions at OMRON Industrial Automation Europe, explores how to make FMCG manufacturing more sustainable through intelligent energy management.

Phil Brown, managing director at Fortress Technology Europe examines the benefits of having a longer-term strategic investment plan; the hidden and frequently overlooked risks on pre-prepared food processing lines; ways to prevent, eliminate or reduce microbiological, hygiene and physical contaminants; and how to spread machinery inspection assets out across production lines so there are no HACCP-holes.

An important aspect to Titan Enterprises’ R&D is reviewing the performance of its flowmeters and delivering improvements in product design and materials that improves both the accuracy and repeatability (reliability) of these flow measurement devices.

The food and beverage industry faces a particular set of challenges: round-the-clock operation, very high speeds, repeated cleaning cycles, longevity, keeping bearing solutions sealed, demanding food safety requirements and, to an increasing degree, sustainability. Depending on the application, the bearings must be able to withstand extreme temperatures, moisture, chemicals and mechanical stresses, says Thomas Richmond, industrial sales engineer for food and beverage at Schaeffler UK.

Matt Hale, international sales and marketing director at HRS Heat Exchangers, looks at the benefits of cleaning-in-place systems as the standard method of maintaining hygienic and effective equipment operation.