Food

Maple Leaf Foods Saves with Compressed Air and Heat Recovery Upgrade

By Troy Dreier, Senior Editor, Compressed Air & Cooling Best Practices Magazine

One existing air compressor was a rental and not fully integrated into our compressed air system. We upgraded the desiccant compressed air dryer to improve operational efficiency, reduce energy consumption and save on the combined cfm. We save close to 900,000 kWh of electricity, and about 704 cfm every weekday.

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Understanding the ISA-7.0.01-1996 Instrument Air Standard

By Joe D’Orazio, National Sales Manager, Kaeser Compressors

This article examines the ISA-7.0.01-1996 instrument air standard and its requirements for pressure dew point, particle size, oil content and contaminants. It explains how to select and size refrigerated and desiccant compressed air dryers, filtration systems and air compressors based on operating conditions and application requirements. The article also addresses dew point optimization, compressed air demand, system redundancy, maintenance and leak management, with practical examples from food packaging, oil refining and remote industrial applications.
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20 Years of Case Studies: Plants Sharing Best Practices

Edited by Troy Dreier, Senior Editor, Compressed Air Best Practices® 

For 20 years, Compressed Air Best Practices® Magazine has published articles focused on helping manufacturers reduce power demand, lower water consumption, and improve the performance of compressed air, cooling, blower and industrial vacuum systems. In this article, we highlight a sampling of those stories across the following industries: Plastics and Packaging Food and Beverage Automotive and Transportation Cement, Building Materials, and Mining Metals, Pulp, and Paper Pharmaceuticals, Healthcare, and Research Wastewater Treatment
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Leland Brewing Adopts Modular Nitrogen Generation

By Troy Dreier, Senior Editor, Compressed Air Best Practices® Magazine 

A modular nitrogen generation system integrated with compressed air infrastructure enabled on-site nitrogen production, reducing reliance on delivered CO₂ and improving process efficiency. Adjustable nitrogen purity levels (e.g., 99.99%) optimized flow rate and demand matching while maintaining product quality in brewing applications. The implementation demonstrates how scalable nitrogen generation technology can lower operating costs and support growth in small to mid-sized industrial operations.
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Dishaka Strengthens Operational Efficiency with Onsite Nitrogen Generation

By Joshua Blair, Sales Engineer, Liberty Systems

A snack manufacturer, strengthened operational efficiency and product freshness by implementing onsite nitrogen generation at its Houston facility. By replacing delivered nitrogen with PSA-based systems from Liberty Systems, the company gained 24/7 supply reliability, reduced operating costs and improved sustainability performance. The investment supports scalable Modified Atmosphere Packaging (MAP), enhances business continuity and positions Dishaka for long-term growth in the competitive food manufacturing industry.
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Compressed Air and Vacuum System Purity for Food Packaging

By John Schmitt, Marketing Product Manager; Weston Benton, Product Channel Manager – Vacuum & Low Pressure, and Rob Grizzle, Midwest Sales Manager, Kaishan USA

This article examines strategies for achieving high-purity compressed air and vacuum systems in food processing and packaging facilities, emphasizing ISO 8573.1 quality classes, moisture control, particulate filtration, and food-grade lubricants. It also details best practices for system layout, centralized vacuum implementation, pressure dew point management, and preventive maintenance to reduce contamination risk, maintain equipment reliability, and ensure food safety compliance.
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Variable-Speed Rotary Screw Air Compressors, Food-Grade Oil Selection and System Audits for Food Processing Facilities

By Troy Dreier, Senior Editor, Compressed Air Best Practices® Magazine 

Through detailed plant audits, load profiling and system standardization, a regional distributor helped a multi-plant food processor optimize its compressed air infrastructure using 200 hp lubricated VSD rotary screw compressors, 10,000 gallons of storage and properly specified food-grade lubricants. By focusing on correct sizing, temperature monitoring, contamination prevention and lifecycle maintenance practices in dusty environments, the installations delivered stable operating pressures, improved energy performance and scalable capacity for continued expansion.
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The Importance of Compressed Air Quality in Nitrogen Generation Systems for Food Packaging

By Mirko Krebs, President, KSI Technologies

Modified Atmosphere Packaging alters the gas environment inside food and beverage packaging to maintain product freshness and slow degradation and fouling processes. The exact gas mixture used needs to be tailored to the product and can vary significantly. For many products, nitrogen gas is part of the packaging mixture due to its inert nature.
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ADG Concepts Solves Years of Piping Problems for Frozen Foods Plant

By Troy Dreier, Senior Editor, Compressed Air & Cooling Best Practices Magazine

They got to a point where every time they added a new piece of equipment, it did not eliminate their rental, nor did it eliminate the water problems, the leaks and everything else they were experiencing. The system had issues that adding more equipment simply could not fix.
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Meeting ISO 8573-1 Compressed Air Quality Specifications

By Ron Marshall, Chief Auditor, Marshall Compressed Air Consulting

The ISO 8573-1 was developed to provide standardized classes for compressed air purity in terms of particles, water and oil to drive the planning and design of compressed air systems in order to deliver the quality desired or required. This article explores why testing compressed air quality is as essential as choosing the right filtration, discusses real-world experiences, illustrates the risks of assuming things are right and explains the value of compressed air measurement.
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How Breweries Save By Switching to Nitrogen Gas

By Brett Maiorano, Business Development Manager, PEAK Scientific

The brewing industry has long used carbon dioxide (CO2) in various brewing processes. Carbon dioxide has been the workhorse gas for the industry. It’s not only used to carbonate beer and give it fizz, but also to purge oxygen from tanks and lines to prevent spoilage and preserve freshness and flavor throughout the entire brewing process.
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Brewing a More Sustainable Future at Tröegs

By Brooke Jones, Compressed Air Best Practices® Magazine 

Beer manufacturing creates three byproducts: heat, CO2 and alcohol. The CO2 vents back into the atmosphere, but soon Tröegs will be able to put it into a collection system and reuse it.
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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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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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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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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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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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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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Commercial Bakery Compressed Air Audit Optimizes the Constituents of Demand

By Mike Lenti, Senior Auditor, Compressed Air Consultants

The current cost to operate the compressed air system is $139,100 annually, and the proposed measures will reduce it by $50,700 annually. The proposed cost to complete the measures is $47,600 providing a simple payback of 11 months. The cost included in the Action Plan includes engineering, project assistance, services to maintain the gains, and a 10% contingency.
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Whiskey Distillery Compressed Air Study Saves Energy

By Ron Marshall, Marshall Compressed Air Consulting

A premium whiskey distillery was seeking to renew their compressed air system and meet their corporate mandate in making their production facility more efficient. The first step on the road to improvement was having their compressed air system assessed. This article discusses some of the findings of the system study, which saved significant energy, improved system reliability, and captured a significant utility incentive to help with the study costs and the cost of a new compressor.
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