Department Manager, Sean Smith, PE, is featured in the April issue of Engineering News-Record (ENR) Magazine. The article takes a look at how the American Institute of Steel Construction (AISC) is looking to ease the exchange of data within the steel supply chain and facilitate a move toward helping building teams save time and increase efficiency, productivity, and accuracy in structural steel production. Within, Smith points out some of the factors beyond technical considerations that may need to be addressed in order to successfully execute the roadmap detailed in the AISC’s Information Delivery Manual (IDM).
Food Engineering Magazine’s June 2014 issue features an article on the effect natural gas prices have for facilities and their decisions to retrofit existing facilities or build new. Within, Senior Project Manager Jerry Rudie, PE, PMP, comments on the challenges decreased energy costs have on implementing energy reduction programs such has heat reclamation within facilities when energy prices make it tough to prove a short-term ROI.
The article, “Energy Efficiency Delivers Powerful Savings” in Food Engineering Magazine’s June 2014 issue examines options for facilitating energy efficiency as a means to boost the bottom line. Tom Fitzpatrick, PE, Power Department Manager at SSOE is featured in a sidebar Q&A to the article where he shares his insights on energy-saving technologies from an engineering firm’s perspective.
Food Engineering Magazine’s 37th Annual Plant Construction Survey takes a look at key trends such as sanitation, food safety, and efficiency which have influenced projects in 2013. Jerry Rudie, Senior Project Manager at SSOE provides his observation of the move toward increased expansions to existing plants rather than new plant construction. In addition, Rudie reports on the move toward further automation of processes in order to reduce labor costs and justify additional capital expenditures.
Food Engineering Magazine’s May 2014 issue features an article on the potential risks in the food industry for tampering and how to prepare / prevent incidents from occurring. Within, security experts from SSOE and two other corporations provide insight on the most effective tools to ensure food manufacturers are always prepared and equipped with the proper security measures for their facility.
SSOE heard it loud and clear. “This is our world headquarters and we want to show it.” It’s a predictable requirement for the world headquarters of a global company; however it’s not often that laboratories are the main focus of the space. Kemin, however, understood their laboratories were the best means to demonstrate to customers their passion for innovation.Continue reading →