For food and beverage processors, the crunch is on. Consumers have high demands and many variables are adding to the pressure. In response, manufacturers are adding capacity that often includes greater automation and control. When they do, they can build something new or add onto existing facilities. The latter often poses a fundamental challenge.
“You’re typically working on an existing facility while they’re in production. You’ve got to really navigate their schedules,” says Timothy Gibbons, vice president of design services at ESI Group USA. The company specializes in designing and building food processing and food distribution facilities. Read the full story.
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