Challenge Accepted


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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:

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.

Challenge Accepted: A Tight Fit

Challenge Accepted: A Tight Fit

Posted on August 13, 2019 in Challenge Accepted by Bill Spicher

Maneuvering around the physical constraints of a plant is a common challenge for processors. But for one of our pharmaceutical manufacturing customers, a particularly difficult space problem required a particularly innovative solution. Challenge accepted.