Food & Beverage
In a single shift at a food and beverage processing plant, the quantity and variety of solid waste managed are daunting. Animal processing pushes bones, sinewy tissue, and other offal into the pit. Processing fruits and vegetables leaves hard rinds, shells and skins to flow into floor drains and waste collection areas. Accidental waste, such as sticks, wrappers, bags or cans also fall into the mix. Caustic or hot fluids from required washdown add a corrosive component. All these materials must be reduced to a state where they will flow freely into the next step of neutralization and pre-treatment for disposal.
The materials from floor drains require a pump with the ability to shred the solids and still move the fluids.
Competing in the world of food and beverage manufacturing has evolved as new regulations, like the Food Safety and Modernization Act, entered the arena. The focus shifted from responding to contamination to preventing it. Sanitary design factors into every part of the process and on every surface of the operation, beyond food contact areas. Businesses are looking for smarter ways to comply with regulations and improve maintenance strategies. To ensure business success, process efficiency has taken center stage.
Low tolerance for contaminants has increased the use of wet cleaning techniques, including high-pressure, high-temperature wash, and the addition of acid and/or alkaline cleaning solutions. Cleaning to a microbial level, to reduce contamination hazards, now often includes ceilings, walls, and floors as well as equipment areas.
With a new eye on efficiency in every aspect of compliance, every piece of equipment, including submersible pumps, has to withstand more sanitation processes.
Potato chips – they’re almost as American as apple pie. They are ubiquitous in our lives, commonly showing up at lunch time and featured prominently at picnics and pot lucks.
Details around the invention of potato chips vary depending on the source, but it’s generally agreed that in 1853 a man named George Crum, who was a cook at Moon’s Lake House in Saratoga Springs, New York, developed what we now think of as “traditional” potato chips.
The Birth of an Industry
At that time, it wasn’t uncommon for potatoes to be fried. In fact, it was common enough that recipes for fried potatoes showed up in several cookbooks of the day. But they were far from the crunchy, salty, satisfying morsels we have today.