Engineering Provided:​

• Performed air movement studies in each facility which produced a graphic representation of air migration between spaces/occupancies related to open food product storage and processing, enclosed processing, packaging, and cleaning functions.  The purpose of the studies was to identify needed mechanical revisions to improve asepsis control.

• Analyzed, recommended, and designed operating environmental controls to improve large-scale meat smoking operations common to multiple facilities in two states.  The purpose was to stabilize product humidity and throughput cycles.

• Analyzed and engineered a modern solution for obsolete component clean-up areas to reduce fogging and correct pressurization problems.

• Analyzed and engineered the solution to large-scale meat product production area problems related to post clean up surface condensation. This problem had been delaying production.

• A new production cooling and ventilation system was designed to allow ideal processing temperatures and pressure relationships, as well as a separate system to allow proper ventilation during clean up and post clean up drying of the production space.

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