Food & Beverage Processing


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Jams, Jellies and Preserves:  How to Choose the Right Processing Vessel

Jams, Jellies and Preserves: How to Choose the Right Processing Vessel

Posted on September 23, 2020 in Equipment Design by Pat Coval

As consumers focus on healthy lifestyles and opt for natural products, demand for jam, jelly, and preserve products is growing. This growth, and the arrival of products featuring less sugar and the use of a wider range of spices, herbs and rare or exotic fruits, is leading some manufacturers to consider modifying, upgrading or adding processing equipment to keep pace. Ultimately, their equipment choices can have a significant effect on their overall operational performance. Learn more in our latest blog article:

Challenge Accepted: Preventing Burn-On When Cooking Cheese Sauce in a Jacketed Kettle

Challenge Accepted: Preventing Burn-On When Cooking Cheese Sauce in a Jacketed Kettle

Posted on July 15, 2020 in Challenge Accepted by Bill Spicher

As anyone who has melted cheese on a stovetop knows, it is nearly impossible to keep it from sticking to the pot. And cleaning the inside surface afterward can be difficult. This was the challenge faced recently by one of our contract process and packaging customers. See how we solved this challenge in our latest blog article:

The CBD Product Market is Still Poised to Take Off, But Think About Operations Before You Jump On

The CBD Product Market is Still Poised to Take Off, But Think About Operations Before You Jump On

Posted on June 24, 2020 in Mixing Challenges by Timothy "TJ" Knob, Jr.

Cowen & Co predicts the American CBD market could reach $16 billion by 2025. And that’s just for CBD. Should marijuana/THC become legal for at least three-fourths the population, Nielson projects an additional $34.8 billion! Sure, manufacturers are still working their way through uncertainty, particularly in food and beverage, where legal issues governing CBD’s use in consumables have yet to be resolved. But those seeking to capitalize would do well to think now about the unique production challenges of CBD and THC product manufacturing.

Sauce Manufacturing: Be Sure to Consider These When Choosing Your Processing Equipment

Sauce Manufacturing: Be Sure to Consider These When Choosing Your Processing Equipment

Posted on June 10, 2020 in Equipment Design by Bill Spicher

The sauce category within the food manufacturing industry is growing about 4.1% per year, spurring product innovation from both small and large processors. Processing vessel options can be as varied as the sauces themselves, with many design choices that will impact your product’s quality, consistency and production efficiency. To help you decide what’s best for your sauce processing operation, be sure to consider these factors:

Which lasting effects of the COVID-19 crisis will food manufacturers factor into 2021 planning?

Which lasting effects of the COVID-19 crisis will food manufacturers factor into 2021 planning?

Posted on May 27, 2020 in Trends by Timothy "TJ" Knob, Jr.

The food industry is near the top of any list of those most directly affected by the coronavirus pandemic. The entire food supply chain -- from farming and processing to distribution and consumption -- has been disrupted, in many cases dramatically. Food manufacturers are sorting through this confusion to ensure they are well-positioned to operate effectively and take advantage of new opportunities. As they look ahead to 2021, several expected long-term effects will factor into their planning. See what to expect in our latest blog article:

Processing Equipment Options for Food Manufacturers to Meet Crisis Demand

Processing Equipment Options for Food Manufacturers to Meet Crisis Demand

Posted on March 31, 2020 in Trends by Bill Spicher

Demand for many packaged food products is skyrocketing. Manufacturers are doing everything they can to keep up as they ramp production, while also enforcing heightened disinfection and social distancing directives. For some manufacturers, ramping production will necessitate stocking replacement valves and parts for processing equipment to ensure continuous operation, or even adding processing kettles or tanks to increase throughput. Here is an overview of options in-demand food manufacturers can consider:

A Key Nugget Buried in New Research Identifies How Food Manufacturers Plan to Increase Production

A Key Nugget Buried in New Research Identifies How Food Manufacturers Plan to Increase Production

Posted on March 04, 2020 in Trends by Timothy "TJ" Knob, Jr.

Each year Food Processing magazine conducts research to identify industry trends. At Lee Industries, this is always interesting to us as it highlights the issues on the minds of many of our customers. This year, however, the insight was particularly interesting...

Challenge Accepted: Increasing Evaporation Rates to Accelerate Production

Challenge Accepted: Increasing Evaporation Rates to Accelerate Production

Posted on February 19, 2020 in Challenge Accepted by Pat Coval

Some of our best work happens in the engineering room. A manufacturer of jams and jellies approached us with a unique challenge, requiring precise calculations to optimize their evaporation rates. See how we helped this client expand their heat transfer area and accelerate production.

Challenge Accepted: Faster Cooling in Jamaica

Challenge Accepted: Faster Cooling in Jamaica

Posted on September 25, 2019 in Challenge Accepted by Bill Spicher

Sometimes, where you make a product will dictate how you make it. That was the case for a customer in Jamaica, a processor whose frozen food product contained ground meat. See how we helped this client meet the process time requirements in a very hot climate area.

Food Industry Growth Forcing Manufacturers to Rethink Processing Equipment

Food Industry Growth Forcing Manufacturers to Rethink Processing Equipment

Posted on July 31, 2019 in Trends by Timothy "TJ" Knob, Jr.

We’ve been a part of the food manufacturing world for over nine decades, so we know that change is a constant for the industry. But the pace of change today – and its impact on the food manufacturing process – is more significant than ever. Here are some of the key implications we see that will affect how food manufacturers make decisions on their processing equipment:

Improving FSMA Compliance with Safety Features

Improving FSMA Compliance with Safety Features

Posted on April 17, 2019 in Safety by Bill Spicher

Food safety is the top concern for food manufacturers this year, in no small part because of the FSMA. In Food Processing magazine’s annual industry survey, 27% of respondents identified food safety improvements as their top priority for this year. What components will these manufacturers scrutinize? Here are three areas where changes to manufacturing equipment can improve FSMA compliance.

Three Vessel Design Enhancements to Improve Your Throughput

Three Vessel Design Enhancements to Improve Your Throughput

Posted on March 06, 2019 in Equipment Design by Timothy "TJ" Knob, Jr.

Faster batch processing is a common goal for food processors. It’s often the impetus for adding more processing equipment. But improving throughput can involve much more than simply adding capacity. Depending on your objectives, optimizing your vessel design can dramatically reduce your batch processing time while also improving safety, product quality and product consistency. Here are three areas where optimizing your processing vessel can produce significant results.

Three Food Manufacturing Trends to Watch in 2019

Three Food Manufacturing Trends to Watch in 2019

Posted on February 06, 2019 in Trends by Pat Coval

Every year brings new opportunities and challenges to every industry. But for food manufacturing, 2019 will be particularly noteworthy, with important issues facing both food processors and equipment manufacturers alike. This year, new regulations, new technology and new competitors will all play significant roles in shaping the food manufacturing industry.

Steam or Hot Water? Which Heating Source is Best for Your Operation?

Steam or Hot Water? Which Heating Source is Best for Your Operation?

Posted on January 23, 2019 in Equipment Design by Bill Spicher

Choosing a heat source is a key consideration for all food processing operations. For processors who use a jacketed kettle design, the choice comes down to steam versus hot water. But is one of them superior? And when would you choose to use one heat source over the other? Let’s consider some of the advantages of both steam and hot water while taking a look at some potential applications.

Two Ways Food Processing Kettles Prevent Waste — And Help the World

Two Ways Food Processing Kettles Prevent Waste — And Help the World

Posted on November 07, 2018 in Quality Assurance by Pat Coval

In food manufacturing, 32.4 percent of all food waste is tied to production issues, much of which could be prevented. However, food production kettles can be a big asset in the fight against food waste, both in their actual function and in the larger application of food safety guidelines in the production process. We've identified two key areas where kettles can make a difference.

Crucial Factors to Consider When Expanding Your Food Processing Operation

Crucial Factors to Consider When Expanding Your Food Processing Operation

Posted on July 18, 2018 in Equipment Design by Pat Coval

No matter the size of your current food processing operation, you may someday need to expand. If and when that day comes, you’ll have to address important questions regarding the expansion’s impact on your production.

Three Ways Inclined Agitation Improves Operational Efficiency

Three Ways Inclined Agitation Improves Operational Efficiency

Posted on June 14, 2018 in Equipment Design by Bill Spicher

Choosing the right kettle design is a key part of your food processing operation. When it comes to optimizing your production, there are two clear alternatives in the mixing and agitation area: horizontal ribbon blenders and hemispherical kettles with inclined agitation.

Five Questions to Ask When Buying a Used Kettle

Five Questions to Ask When Buying a Used Kettle

Posted on May 15, 2018 in Equipment Design by Timothy "TJ" Knob, Jr.

Buying a used processing kettle can be a great option for expanding your operation or replacing older equipment. Used kettles and other vessels can often be available more quickly for lower prices than you’d see if you were buying new. But after weighing availability, price and basic design factors like shape, capacity and agitator type, there are other things you should weigh when deciding whether or not to buy a used kettle.

Use the 10X Rule to Guide Your Food Production Expansion

Use the 10X Rule to Guide Your Food Production Expansion

Posted on April 30, 2018 in Equipment Design by Pat Coval

Your food product is taking off and you need to increase your production capacity to keep up. If that is your situation, you may be asking a fundamental question to determine your processing equipment needs: how much capacity can I get from each processing kettle without affecting my product’s quality or consistency?

Lee Industries Explores Blending Options in Latest Production Guide

Lee Industries Explores Blending Options in Latest Production Guide

Posted on April 24, 2018 in Mixing Challenges by Lee Industries

The latest production guide from Lee Industries explores the differences in the two predominant mixer styles in food production – inclined agitation kettles and horizontal ribbon blenders.

How to Improve Food Safety in Your Plant Operations

How to Improve Food Safety in Your Plant Operations

Posted on March 29, 2018 in Safety by Bill Spicher

Assuring that your product will always be sanitary and free of contaminants is a critical food processing goal. So, when you are planning the design and configuration of your next kettle purchase, it is important to keep food safety in mind.

How to Improve Operator Safety in Your Food Processing Operations

How to Improve Operator Safety in Your Food Processing Operations

Posted on March 21, 2018 in Safety by Timothy "TJ" Knob, Jr.

During food processing, the safety of your production team is key. This article features key safety issues to consider in your food processing operation.