Automated Cold Storage, Keeping Cost Lower then the Temperature

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Automated Cold Storage
Let’s start off by answering the age old question of what is automated cold storage system. Automated cold storage can starts automatic palletizing. Automatic palletizing is a system using robotic technology that is specifically designed for artic environment required of freezers allowing palletizing in the freezer without frost bitten employees. Cold goods are all wrapped up in a nice little package it can be stored or moved in and out through a small opening that will be immediately sealed once the pallet pass through it.

You may ask why have this set up like a game of mouse trap? It is simply for cost efficacy, with a AS/RS you can cut space requirement by as much as 50% allowing more room for product, labor as much as 70% and reduce energy consumption by 80% which is not only good for the budget but also for the environment.

What you do believe me? Think about the operational cost of a traditional cold storage warehouse. To start unless you employ penguins your employees must have the ability to come and go to recover from the cold ever time the freezer is open it releases the cooled air that you work so have to get. Then they will have to remove the product from the freezer to be able to palletize it and then return it to the freezer. The constant temperature change can lead to ice forming on the product and inside of the freezer. Let’s face it no one wants ice on their product nor do you want to clean ice out of the freezer which will waste more resources and energy.

Something else that you should consider a high-density, rack supported storage which with its deep and tall design maximizes storage space while decreasing the area that needs to be cooled. High-density works well in conjunction with AS/RS to increase efficacy. Also you should keep in mind with cold storage construction roof size which is where most of the cooled air escapes from so with a high-density storage system you can decrease a warehouse footprint which will allow a smaller roof.

Don’t just settle for what meets you current need you should always be looking towards the future and think of what you may need in 5, 10, or even 20 year and how to make it the most productive and cost efficient cold storage warehouse that you can using all possible resources at your disposal.

Understanding The Rules and Regulations of a Cold Storage Facility

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fda inspection for cold storage warehouse

A cold food storage facility is a warehouse that stocks food that is used for both animal and human consumption. From this facility the products are shipped all over the country to other warehouses. These warehouses directly service restaurants and grocery stores. There are strict registration and legislature regarding these spaces. Rules are firmly enforced and these facilities are governed by one of the branches of government. The government offices are mostly responsible for making sure that food safety laws are handled correctly. This ensures customer safety. When it comes to starting a new business of this nature, it is best to contact local authorities to find out the regulations for the specific area.

There are many agencies within the local government that you should call when if you want to start a cold storage facility. First, the health department is one of the biggest components in enforcing laws regarding food handling. They can answer questions about food safety standards, which are also known as the “food code” for the local area. Other agencies can answer questions about zoning, proprietorship and any tax requirements that might be in place. The state agriculture department can give you the information about the laws and regulations that apply to this specific type of business.

There are some things that you need to know about the jurisdictions of the different types of foods. There are three agencies that govern food safety in this country, they are the USDA, FDA and the EPA. There are jurisdiction in the food chain and they are the ones responsible. The first step in the food chain is the farming section. This is where the animals and plants come into the picture. The USDA is responsible for safe practices in farming and transporting to the processing plant. Next, or the second step is the processing. This is where the food is taken and made into a product that is edible. If it’s a meat based storage facility, this will be governed by the USDA, or United States Department of Agriculture. If it is non-meat food items, then it would be governed by the FDA, or Federal Department of Agriculture. The third step is transport and this is administered by the EPA. The food must be shipped from one location to another and the transportation methods are all oversaw by the EPA.

You can also do a great deal of research yourself by going to www.regulations.gov. This site has a plethora of information and may be easier than waiting on hold or standing in line to get the answers that you need. After you have found out all the rules regarding zoning and such, it’s time to write a business plan. The Food for Profit Fact Sheets that is provided by Penn State University is very helpful for those starting a business. This allows you to get information on startup costs, registering the business, insurance and many other resources that are helpful.

ToddConstructionServices.com is a company that focuses on cold storage construction. When you need someone who knows the laws and can build within their perimeters, it’s good to have a knowledgeable expert on your side.

Meeting a Major Challenge in the Food Processing Industry

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The trust of the public is not easily won. It only takes one mishap to earn a reputation of poor sanitary conditions in the area of food processing. There is probably no industry that is more watched and critiqued than food processing plants. One major challenge that continues to gain attention is the cleaning and disinfecting of all equipment that comes into contact with food. Not only does the government make demands of strict regulations, but plan management on cleanliness is required to guarantee that there are no mistakes.

Cleaning versus Disinfection

Cleaning can be accomplished without disinfection and vice versa. Cleaning refers to the removal of dirt and soil from surfaces. Disinfecting is the act of identifying, breaking down, and eliminating germs that linger. In food processing plants, the mere identification of microorganisms is the first step in decontamination. For example, fatty soils require a different type of disinfecting product ingredient than that of carbohydrate-based soils.

Cleaning Application Issues

Being familiar with the application process of using different types of cleaning products plays a role in preparing surfaces for disinfecting. Temperature, hardness of water, required mixture, and harmful residue, are considerations that have to be weighed in each environment of cleaning. For instance, if there is an over-abundance of lime in the water, a layer of scrum can form on the surface, creating new problems when it is time to disinfect. The recommended concentration of detergent is also important in removing as much soil as possible.

Trouble Signs to Look for in Disinfecting

Disinfecting is needed after cleaning to bring surfaces up to sanitary standards. Many signs of trouble can be noticed with the naked eye that creates a second round of cleaning, or to change the structure of the disinfecting method. For instance, beaded up water shows the existence of soil. Dried detergents indicate that either lime from the water, or that too high of a detergent concentration has been used.

Locations where extreme disinfecting is necessary, are known to use a dye method that clearly shows up starch and protein. Critical areas of sanitation control can also use devices for measuring adenosine triphosphate levels, the most confident way of detecting organic materials.
Plan Management and Basic Principles of Cleaning

There is always room for improvement when it comes to cleaning and disinfecting. However, when your reputation is on the line, implementing an efficient plan and training employees on the basic principles of cleaning, should be a priority. Not only will your plant become a place of high standards, but the entire workforce will begin to take pride in their work and surroundings. Plan inspections, provide sufficient time, and offer courses on how to effectively keep equipment and surfaces sanitary.

Cold Storage News: General Electric introduces a coffee-making refrigerator!

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GE introduces Keurig in Fridge

GE's New Refrigerator with a Coffee Maker Built In

We at Todd Construction Services are experts in Cold Storage Design and we recognize companies that innovate the world of refrigeration.

There’s some buzz on General Electric’s new Coffee Making Refrigerator which has a built in Keurig hot beverage maker in the door. The refrigerator will use K-cups and will allow you to make coffee right on your fridge!

This model will have instant hot or cold filtered water and will have the hefty retail price of $3,300. With certain apps you can even connect your phone to the built in coffee maker wirelessly.

The refrigerator will be available in the fall for all you coffee lovers out there.

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