According to Chris Harmon, senior vice president and project manager for Hixson Architecture & Engineering, Cincinnati, there are five ideas that food and beverage facilities should consider when it comes to optimizing operations: 1. Use continuous processing systems versus batch systems. Whereas capacity is king with a batch system - you run as much product as your systems (production through distribution) can handle - with a continuous system, the product run is determined by demand. Products in higher demand will run longer than those in lesser demand. The key factor here is reducing the need for changeovers, which slow down the operation.
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