11.22.22 -- Contamination Control In Food Processing Equipment

With over ten thousand air systems audits under our belt, we've seen it all and learned a few things. One of the most common problems we see is that most systems have far more capacity than needed. On average, users operate at 44% of peak capacity. It's so common, we'd say it is an epidemic, and even our own customers are not immune despite our efforts to inoculate with education. This article takes a look at some actual examples of oversized systems and the costs that resulted. Learn how to properly plan for a compressed air system and what your options are with an existing system.

Mixers capable of high-speed power, emulsification, particle size reduction, and homogenization are recommended equipment for commercially produced marinades, glazes, and sauces.