Industrial Utility Efficiency

Food

Food Packaging OEMs, Vacuum and Air Quality at IPPE

By Roderick M. Smith, Editor, Compressed Air Best Practices® Magazine

We visited the 2024 International Production & Processing Expo (IPPE) with the objective being to discuss hygienic vacuum and compressed air system designs within thermoforming and other meat/poultry/cheese packaging systems. We were able to discuss the sanitary designs they deploy and some protective measures they have in place, should the manufacturing plant provide compressed air which is not clean and dry and therefore conducive to hygienic manufacturing. 

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Four Compressed Air Demand Reduction Projects

By Don Van Ormer, Senior Auditor, APenergy

A large food manufacturing operation in the U.S. Midwest spends $529,000 annually on energy to operate the compressed air system.  The plant currently has two supply-side systems that operate and feed two different distribution networks at two different pressures. One compressed air system is at 115 psig (medium pressure system) and the low-pressure system is at 30 psig. The compressed air equipment for both systems is located in four areas throughout the facility.  
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Defining the Purity of Facility Generated Nitrogen Gas

By the Compressed Air & Gas Institute

While oxygen is unquestionably the most important gas in our atmosphere, as it is essential for most animals and human life, nitrogen is the most widely used atmospheric gas.  Nitrogen is the go-to gas for countless industrial, medical, and scientific applications. This is because nitrogen is in vast supply, inert, and possesses the desirable characteristics of being colorless, odorless, and tasteless. The purity of nitrogen significantly affects the outcome of the application for which it is used and how the industry measures the purity of nitrogen gas is the focus of this article.       
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In the Spirit of Improvement - Nation’s oldest distiller takes practical approach to compressed air system upgrade

By Brian Keelen, Vice President, Air & Gas Technologies and Brian Sorbello, Northeast Region Manager, Rogers Machinery

Laird & Company has been pioneering and perfecting Applejack brandy for 325 years. In 1698, William Laird immigrated from County Fyfe, Scotland to Monmouth County, New Jersey, bringing nothing but the distillation skills of his homeland with him. Keen to experiment with the ingredients of the New World, William began to dabble in the distillation of the most abundant crop in the area – apples. 
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Food Safety Design Tips for Pneumatic Systems

By Steve Bain, Industry Segment Manager Food & Beverage, Festo US

Current Good Manufacturing Practices (cGMPs) under FSMA CFR Title 21 117.40 is the cornerstone of this food safety effort. Title 21 details the cleanability and cross contamination standards that plants must meet so that food is deemed safe. The following are tips for updating existing pneumatic systems in food and packaging and what to look for when purchasing new systems. 
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CheeseCon 2023 Show Report

By Roderick M. Smith, Editor, Compressed Air Best Practices Magazine

The 2023 CheeseCon event was held April 4-6, 2023 at the Alliant Energy Center in Madison, Wisconsin. Co-produced by the Wisconsin Cheese Makers Association (WCMA) and the Center for Dairy Research, this event brings together more than 3,000 dairy industry leaders, suppliers, and marketers together to share information about the latest in cheese manufacturing technology, workforce, whey opportunities, product safety, marketing, and dairy exports. 
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Growing Dairy Product Processor Improves Uptime with Compressed Air Audit

By Don Van Ormer, Senior Auditor, APenergy

There were two situations brought to our attention. The first was that production at times was having to slow down, or even stop, due to compressed air system pressure falling below the required levels. The second reason was due to reports, from plant personnel, of compressed air moisture problems negatively affecting the bag life of the dryer baghouses.
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Compressed Air System Optimized at Cheese Packaging Plant

By Hank Van Ormer, Technical Director, APenergy

This assessment identifies a path to reduce the energy consumption from \$85,000 to \$51,000 per year. This can be done with little capital by fixing poppet-valve control problems on the air compressors and reducing flow and pressure requirements. Due to article space limitations, this article does not provide detail on the flow reduction projects. It focuses only on the impact these projects have on the air compressors and provides readers with a template on the information they should have on their units, by shift.
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Food Processor Conserves Energy with Compressed Air System Audits

By Mike Grennier, Compressed Air Best Practices® Magazine

A focus on sustainable products and packaging, in combination with a passion for quality, has resulted in considerable growth for the firm. Plans to add production lines at facility #1, in turn, drove the need to address the plant’s faltering compressed air system.
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On-Premises Nitrogen Generation Addresses Carbon Dioxide Supply Concerns for Breweries

By Garrett Rinker, Senior Project Engineer, South-Tek Systems

The initial cost of a nitrogen generation system may be greater than high-pressure cylinders and liquid nitrogen containers, but most companies will reach a return on investment within 12-18 months with proper sizing of the system based on process demands. Breweries typically experience savings associated with gases of 50-75% by switching to on-premises nitrogen generation. If a regular maintenance schedule is followed, PSA nitrogen generation systems can have a life expectancy of 15-20 years. 
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Compressed Air System Design for Dust Collectors

By Hank van Ormer, Technical Director, AP Energy

The dust is collected on the bag or fingers, and when the cake of dust is of appropriate thickness and structure, a pulse or pulses of compressed air hits or shocks the bag and knocks the cake off. This pulse may sometimes be accompanied by physical shaking and even reverse air flows, depending on design.
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