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OPERATIONAL EFFICIENCY MONTH

Day One of Operational Efficiency Month

Are you on target to reduce production costs?
Are you on target to reduce production costs?

Welcome to the first of a series of themed articles from FoodProductionDaily.com.

This month is dedicated to all things concerned with Operational Efficiency in the Food & Beverage industry.

We are interested in news about effective use of technology in the food supply chain, how to improve energy efficiency, savings costs and automation.

Production costs

We want to know how you reduce production costs, SKUs (stock-keeping unit) and waste through efficient coding and marking, sustainable water practices and how you optimise plant efficiency through hygienic design.

In today’s news, deputy editor Ben Bouckley talks to Krones about its Stromboli wort boiling system which consumes 40% less energy than conventional systems, installed at two Grupo Petropolis breweries in Brazil

US editor, Jenni Spinner writes about Praxair’s ColdFront Cryo-Saver tunnel freezer which is meant to cut down on the infiltration of ambient air saving up to 15% operating costs.

Vorne Industries

And Vorne has launched a series of operational efficiency tools available online and downloadable in pdf format, which has already seen 24,000 views.

To find out what stories feature in our month-long campaign go to the Trends tab on the FPD homepage and scroll down to Operational Efficiency.

We look forward to hearing from you.

If you want to get involved with February Operational Efficiency month email or call Jenny Eagle, Senior Editor, on jenny.eagle@wrbm.com +33 4 99 52 26 85.

For sponsorship and advertising email Karine Prunier, Head of Sales, Karine.prunier@wrbm.com or call + 33 4 99 52 26 81.

 

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