Chapter 29 - Elements of food plant design

Abstract

The design and erection of a food processing plant involves a large number of professionals, from different branches of engineering and technology, such as food engineers, chemical engineers, chemists, civil engineers, architects, mechanical and electrical engineers, sanitation and safety specialists, etc. The project manager or project engineer is often, but not always a food engineer/technologist, preferably with previous experience in food plant or process design. A distinctive characteristic of the design and construction of a food processing facility is the priority given to considerations related to hygiene, sanitation, and safety. Plant design and construction is an orderly, even somewhat burocratic activity. Every step must be documented, dated, and approved following a preset hierarchy. Protocols must be kept for each meeting or conference. Thus, the complete design file even for a small factory would contain a very large number of documents, forms, drawings, and pictures. As a workable example, this chapter presents the design of a mid-size facility for the production of frozen potato French fries.