Answered June 08 2020
Ever wonder how chips get packaged, or how your bread goes from grain to loaf?
We’ve compiled every type of food and beverage processing equipment out there in a list with everything you need to know. From every level of food packaging and production — preparation, material handling, mixing, and more — all types of equipment are listed on this comprehensive spreadsheet.
Food and beverage falls under different categories; there are so many types it can sometimes be overwhelming to know where everything fits into the complex puzzle. We’ve simplified this for you in our list of every type of category of food and beverage processing equipment.
This category involves anything that prepares goods for the wider public. Equipment under this category are responsible for washing, drying, grading, peeling, skinning, and sorting food items. Common types of equipment include sorting conveyors, pressure vessels, and image processors.
Up next is mechanical processing equipment. This involves anything that modifies the size of goods, so they can be served in desired quantities and amounts for consumers. Equipment under this category are responsible for size reduction, enlargement, homogenization, and mixing food items. Common types of equipment include confectionary molders, emulsifiers, and band saws.
Heat processing equipment helps convert mixed goods into ready-to-eat flavors. Equipment in this category takes charge in baking, blanching, dehydrating, evaporating, frying, pasteurizing, exchanging, roasting, and sterilizing food items. Common types of equipment include roasting ovens, steam blanchers, and direct heating ovens.
Preservation equipment is the key to making goods last longer. Equipment in this category is at the core of all things chemical preservation, refrigeration, and water reduction. Common types of equipment include convective dryers, freezers, or chillers.
Packaging equipment converts ready-made goods into ready-for-consumer food and beverage. Equipment in this category is involved in filling, sealing, quality control, measurement and control, material handling, storage, product distribution, and equipment cleaning. Common types of equipment include volumetric fillers, seamers, and palletizers.
To achieve the full useful life of food and beverage processing equipment, maintenance technicians should perform preventive maintenance activities to keep equipment in top shape. On our list of machinery, we have also included common preventive maintenance tasks, as well as the anticipated lifespan of each piece of equipment.
For example, pie and biscuit formers need to have regular lubrication of moving parts and metal-to-metal contacts (drives, motors, bearings, and chains), as well as regular welding and repair of equipment subject to load.
It’s important to perform regular preventive maintenance checks on food and beverage equipment, in order to save costs and optimize use of your assets. Often, repairs, when machines break down, can be quite costly, ranging anywhere from $200 for a large mixer, or $800 for an industrial walk-in refrigerator.
Alternatively, you can purchase brand new equipment, but that would be even more expensive than repair. This could range in the thousands of dollar. Constantly repairing or replacing equipment is not a financially scalable strategy for most food and beverage manufacturing companies. Implementing routine preventive maintenance tasks can generate huge savings, especially when paired with a digital work order management solution.
Many food and beverage companies start off with simple preventive maintenance checks using checklists on a clipboard, but these often can go missing when important audits come up. Switching over from pen and paper to a CMMS might seem scary or overwhelming at first, but the shift can only increase team accountability and make peoples’ lives easier.
Maintenance documentation and records are not only important for equipment lifespan – but also to help manufacturers demonstrate that they are in line with global regulatory standards. Here are the most common ones that come up within the food and beverage manufacturing industry:
The FSMA gives the FDA oversight into about 80 percent of domestic and imported foods. All aspects of the food supply chain are checked by the USDA, from meats, poultry, and processed egg products. Food manufacturers whose products are regulated by the FDA must register bi-annually and create both a Food Safety Plan and Food Defense Plan.
Good Manufacturing Practices (CGMPs) are what make sure that the food you eat is safe. GMPs are also in other sectors, as well, to ensure high-quality standards of production and manufacturing. CGMPs address sanitization and safety, as well as everything from processing to shipment, to ensure consumers are receiving high-quality and safe products.
A plant manager should conduct a hazard analysis as part of a GMP to ensure that no allergens are contaminating food and beverages. A plant walk-through with checks and action-items to respond to any critical issues that arise are necessary to complete a HAACP.
Finally, 3-A Sanitary Standards are an independent check to ensure food and beverage safety for consumers. The symbol of assurance, or 3-A, signifies that food adheres to these standards.
This special certification is granted to anyone involved in food manufacturing, production, packaging, storage, and distribution. It highlights best practices for processing dairy, seafood, meats and poultry, bakery and snack foods, beverages, and more. To receive certification, sign up on the SQF database.
After receiving certification, an auditor completes the certification process on-site and certification status is updated within 45 days of the audit.
ISO 22000 is an internationally recognised regulation that intertwines the ISO9001 on food safety management and HACCP for the assurance of food safety at all levels. The standard defines how food and beverage manufacturers can control safety hazards to ensure that food is safe.
Framework Regulation—or Food Contact Materials Regulation—underscores the processes and procedures to ensure safety of all materials that might come into contact with food.
These food standards ensure that food is safe for consumers, provide information to consumers about their food, and provide a framework for the industry to ensure clear communication between manufacturers and consumers in regards to health and safety.
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A function describes the intention of a piece of equipment, while functional failures detail conditions that would prevent equipment from peak operation.
Asset management is generally defined as a system of activities that an organization performs to gain value from assets, including design and maintenance.
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Purchase orders (POs) are created to start a purchasing relationship with an outside vendor. POs include quantity, delivery schedule, and payment terms.
Maintenance management is the process of maintaining a company’s assets and resources. It ensures efficient production and effective use of resources.
The most common ISO standards to follow for manufacturing facilities are ISO 55000, 55001, and 55002. All require an asset management system.
A bathtub curve is a visual of the failure rate of a product over time that maps out three periods that an asset experiences within its lifetime.
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In maintenance, a turnaround is an event where one or more assets are temporarily removed from service so that maintenance tasks can be performed.
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In order to decide if it is time to repair or replace an asset, you must compare the current value of the asset with the cost of repair.
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Availability measures the ability of equipment to operate, while reliability measures the ability of equipment to perform for a set time without failure.
Idle time is the time in which an asset is either waiting to run or isn’t scheduled to run and downtime is when the asset is incapable of running.
Criticality is a measure of how important an asset is to your process. The more critical the asset, the more of an impact it will have if fails.
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Breakdown time is downtime that results from the equipment breaking down. Equipment downtime is any time a piece of equipment is offline.
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To answer that, we should first understand exactly what causes rotating equipment to fail. The majority of failures come down to unbalance and misalignment.
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Infrared analysis is actually super useful for checking temperatures, especially when you're comparing the temperature of an asset to another asset.
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