Manufacturing Upgrade for Frozen Dough Products

SITUATION

To meet the increasing consumer demand for its products, an American multinational manufacturer and marketer of branded consumer foods, needed to expand production at its frozen baked goods facility while maintaining existing operations.

PROBLEM

Design and commission upgrades to a frozen dough facility that would allow manufacturing to operate at increased capacity 22 hours per day, requiring all support systems to run at capacity for five continuous days.

 SOLUTION

Provided a full range of design services that included engineering, construction management, and commissioning of (7) new packaged dough lines. Significant changes were required to client’s dry ingredient blending system, oven and freezer operations and central utilities.  Automating the ingredient dump station, weighing hopper, and dust collectors all contributed to increasing efficiency and reducing the process sanitation cycle time.

 BENEFITS

By using the latest BIM and process simulation tools we were able to thoughtfully plan and execute production systems and related facility upgrades while keeping production lines operating to meet customer demands.

For more information, contact Ray Anater at 717-625-4180 or [email protected].