New food factory fk

FOODKONSULT

2016 / 17 Copyright | FOODKONSULT Slide | 1

DEVELOPING YOUR OWN FOOD FACTORY

Best practices of food factory design and development

Infrastructure

Logistics concept

Product concept

Product

FOODKONSULT


Where do we start?

It’s not a simple bucket brigade

Different areas, interconnected

wholeSet your priorities

From the general to the specific

FOODKONSULT


Every food processing facility is different

Customer / markets

determines product

Production processes

determines equipment

locations and staff flows

Product determines facility and equipment

requirements

It takes skills and time to put the pieces of the puzzle together

Workflow determines

office locations and

entry point

Entry points determine location of

washrooms, lockers,

cafeteria etc.

FOODKONSULT


Specialized food processing consultancy

Functional flow chart

Detailed factory layout

Ideal block layoutProcess capacities

FOODKONSULT


From block layout to detailed factory design

Front End WarehousingProduction cell

Shipping / Receiving Employee servicesMaintenance and

production support

Entrances, meeting rooms, offices, Sales

and Customer services

RM, WIP, finished goods, packaging,

ingredients

Various equipment, fulfillment, value

added component

Shipping / Receiving office, driver area

and commissioning

Washrooms, Change rooms, lockers,

cafeteria, training

Maintenance, various storage areas,

equipment support

Temperature Zones

Hygiene Barriers / HACCP / BRC

FOODKONSULT


Individual area, integrated process flow and design

Assessment and Concept development

Product and Capacity requirements

Processes and Flexibility

Optimum operational efficiencies

Accreditation requirements

Maximize utilization of space and equipment

Hygiene barriersFood safety

controlYour Food

Factory

FOODKONSULT


Putting it all together

Deliver a product that meets all quality, functional and food safety requirements

Full capacity of the machines should be

utilized

Daily production requirements in terms of volume

must be met

Idle operator and machine time must be reduced to the absolute minimum

Flexible enough to accommodate

reasonable design changes

Maximum benefits for minimum amount

of raw material utilized

Eliminate unnecessary

processes, combine as many processes as

possible

Process design to deliver product at minimum cost to

business as a whole

Worker, Operator and Equipment

safety incorporated in process design

FOODKONSULT


Key design and development deliverables

Establish the process objectives

Plan alternative processes

Collect all the facts

about the problem

Evaluate alternative processes

Follow-up to assure

action and check results

Develop a course of

action

FOODKONSULT


Detailed process planning

Available budget

Durability and life span

Degree of standardization

Degree of specialization

Alternative suppliers

Reliability of supplier

Volume required

FOODKONSULT


Equipment integration and selection

HQ in Dubai, regional representation

FOODKONSULT


DESIGN OPTIMISE GROW

Design and development of new food processing

facilities

Process and operational optimisation of existing

facilities

Accelerated technology, marketing and sales

programs

Visit us at www.foodkonsult.com