It is easy to build quality factories in the so-called developed world. In developing environments, it’s far more challenging. I build factories in such “challenging environments.”
Wherever I am involved in a new meat plant design, I do it from the perspective of creating the optimal combination of various technology sets, whether its flooring, equipment, processes, personnel or functional ingredients. It is a science where my fucus is the best output for the client, based on his budget and the enviroment the plant will operate in and not selling sets of technology that I may or may not be alligned with.
Here I share notes on lessons learned and I index work I have done on technology and considerations applicable to factory design in developing and developed countries.
Index
- Cooldown of Products after Cooking
- Cooling and Distribution Solutions: Eutectic plates
- ECA Generated Radical Water
- Equipment Selection for the Meat Factory
- Factory Departments
- Food Safety, Microbiology & Preservatives
- Carcass Sanitising and Primary Washing
- Cooking Temperatures and Dwell Time
- Exudate from Fresh Meat and Bacon – Key Bacteria Food and Possible Formation of White Spots on Dried Bacon/Meat
- Listeria Monocytogenes: Its discovery and naming
- Listeria Monocytogenes: Understanding the enemy and plotting the defences
- Meat Preservatives and Other Formulations From Antiquity
- Nigerian Cleaning Solution
- Potassium Sorbate & Sodium Benzoate
- Preventing and Treating Mildew on Biltong
- The Chemistry of Sulfur Dioxide in Boerewors
- Water Activity and Moisture Sorption Isotherms
- Involute vs Orbital Blades
- Lessons from New Zealand (Factory Design)
- Management Ratios
- Products
- The African Meat Factory
- The Floor of the Meat Factory
- The Freezing and Storage of Meat
Photos
For more information, contact me on:
This page is part of a series on The Meat Factory. Visit this page for the full list of related discussion documents.
