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New Food Product
When a local food manufacturer had great success with a new instant rice product, its manufacturing
process required upgrading to meet the demand. JNE provided a preliminary study looking at options to
increase capacity for a sauce making system. The objective was to multiply production 50% while reducing
current operator numbers.
Also evaluated were requirements for a proposed future addition of individually quick frozen (IQF) meats and
vegetables to the recipes. Future freezer location and handling of the IQF ingredients was considered, as well
as cGMP requirements should meats be handled.
To achieve the goal of increased sauce production, an automated sauce making system was proposed. The
previous process had been almost completely manual and, as a result, was very labour intensive and time
consuming. The automated system would allow one batch to be made while another was being fed to the
packaging machines, with less operator intervention than had previously been required.
In addition, alternative processing equipment was evaluated to speed up the ingredient addition times and
improve the quality of the mixture obtained. Material handling of the ingredients as well as the actual sauce
mixing process were improved.
JNE provided the following
mechanical services:
- Equipment layout options
- Process scale-up design
- Alternative equipment sourcing
- Equipment specifications
- Piping layouts and details
- Valve specifications
JNE also provided the
following electrical and
controls services:
- Equipment locations
- Power distribution
- PLC panel layout
- Control wiring schematics
- Communications diagram
- Safety circuits
Project Size: 12,000 sq. ft.
Project Value: $1.5M CDN |
