Joe Badalamenti, PE, PMP, Business Development Executive at SSOE Group, was recently featured in this article in Food Engineering Magazine. Based on the publication’s annual survey, food and beverage projects were on the uptick in 2014, and Badalamenti and other AEC experts weigh in on what’s trending and why. From renovations to greenfield projects, processors are loosening their money belt, but spending sensibly — making purchases that improve efficiency, with a focus on food safety and increased automation. These improvements are a win-win for processors, helping them differentiate themselves among the pack of competitors while getting product to market for less. Continue Reading →

A thorough process definition lays the foundation for a successful greenfield project Dale Feldhaus, department manager in Industrial Process Controls at SSOE Group, was recently published in Chemical Processing Magazine. In his article, he discusses the importance of the preliminary phase of a greenfield project, which Feldhaus refers to as the “process definition phase.” Feldhaus has nearly 30 years of experience, specializing in the design, specification, and coordination of controls and instrumentation for projects within the industrial industry. Continue Reading →

Mark Hoffman, Department Manager at SSOE Group, was recently featured in this article in Food Engineering Magazine. The article works to demystify airflow and room pressure questions in relation to food production, and offers expert suggestions to ensure cleanliness is achieved and cross-contamination avoided — namely at points in the process where the product is most vulnerable. From pressure differential gauges and processors, to filtration options and software tools, this article effectively covers a lot of ground, offering a collection of valuable tips that are far from intuitive. Continue Reading →

James Yerke, PE, CEM, Section Manager and Senior Associate at SSOE Group, was featured in this Food Engineering Magazine article that discusses inefficiency and loss/costs caused by physical leaks within a facility, namely air and water, and different tools available to find them and fix them. Leak problems will exacerbate further as time goes on, increasing costs if not corrected. When it comes to leaks, it’s in your best interest to dig into the issue before the issue digs into your bottom line. Continue Reading →

Correct design basis requires deep understanding of raw material characteristics and facility conditions. Mark Hoffman, PE, PMP, Department Manager in Food and Consumer Products at SSOE Group, was recently published in Pharmaceutical Manufacturing Magazine. Hoffman has over 30 years of experience in project and engineering management in the pharmaceutical processing, food processing, nutraceutical processing, bio-processing, renewable energy, ammonia refrigeration, and food ingredient industries. In his article, he explains how a consistently dependable environment for raw material storage and conveyance is imperative to practical and profitable production flow in pharmaceutical manufacturing. Continue Reading →

David Young and Jim Swope, PMP, senior project managers at SSOE Group, wrote a newly published article in Food Manufacturing Magazine discussing the advantages of pre-owned manufacturing equipment and some of the challenges related to its utilization. Between food and personnel safety, operational productivity, and overall integrity, there is a lot to think about in relation to equipment. Choosing the right used equipment can significantly cut costs while also shortening lead time—a winning combination serving to improve the bottom line without sacrificing quality. Continue Reading →