The Food Manufacturing Trifecta: Three Things You Don’t Want to Overlook

What do you know about the number 3? Many consider it to be a statement of stability or wholeness, representing such concepts as past/present/future and beginning/middle/end. The Pythagoreans regarded it as the first true number, and indeed, it is the first number that forms a geometrical figure – the triangle.

Here is what Energy Recovery Partners know about the number 3: It establishes the foundation for best practices in food manufacturing HVAC architecture. As the heart, mind, and soul of a production facility’s airflow, the HVAC system should never be taken for granted, or be expected to “make do” or “work around” changes in the plant environment or process. No doubt, a company’s HVAC structure should be seriously regarded as the responsible driving force that it is.

How do you know if your HVAC system is meeting its full potential? Take a look at the infographic below, then check out in-depth analysis of each piece in our blog series, The Food Manufacturing Trifecta: Three Things You Don’t Want to Overlook. Understanding these key principles could make the difference between acute problems and the right answer.

ERP-Triangle-infographic-2 v2

 

The Food Manufacturing Trifecta: Three Things You Don’t Want to Overlook is a three-part blog series focused on key areas that should always be considered when addressing quality control within a food manufacturing environment. Be sure to read #1: HVAC Measurement, #2: HVAC Control Integration, and #3 HVAC Customization for a complete look at creating an ideal airflow system.