Technological design and equipment of the plant for the production of
premium food
CATEGORY:
SERVICES
DATE:
TEAM:
Description
We comprehensively designed the
premium food production line – from machine selection to process implementation. Our goal was
to create a flexible production system that combines premium quality with
efficiency and scalability. The solutions used allowed
the client to start production in no time and respond flexibly to the
needs of the market.
Technology design, design of premium foods and
equipping the production plant with machinery and equipment. –
MODERN PRODUCTION
The goal of the project was to develop a new generation of food that meets the highest
quality standards and meets current consumer needs in
the premium segment. As part of the activities, a comprehensive
technological line was designed and a precise selection of machinery and equipment was made, which
enable effective optimization of the production process, while
maintaining full control over the quality of the final product.
The key objective of the project was not only to achieve high product quality,
but also to ensure the flexibility of the process, which enables rapid response to
changing market needs. Thanks to the experience and knowledge of the HubNpd
team, it was possible to implement innovative technological solutions that allowed
to start production in the shortest possible time. In addition, the designed
technological infrastructure takes into account the possibility of easy expansion and scaling of the line in the future, which is an important asset in the context of further development of the client’s product portfolio .
The project was successfully completed, and the solutions used contributed
to the development of a competitive premium product, ready for introduction
to the domestic and foreign markets.
Design of a modern delicatessen plant specializing in
production of delicatessen products in accordance with quality standards and
food safety.
CATEGORY:
SERVICES
DATE:
TEAM:
Description
The subject of the study was the design of a modern
delicatessen plant, which specializes in the production of a wide range
of delicatessen products, including dumplings of various types, pancakes,
croquettes, stuffing and other similar products. The project included
a comprehensive approach to the selection of machinery and equipment to ensure
full automation of production processes, as well as optimization
of individual manufacturing steps, such as mixing, molding,
cooking, packaging and storage. The study analyzed
the technological needs of the plant, taking into account the performance of the machinery,
quality requirements and technological specifications of the equipment, in order to
the production process was as efficient as possible and in compliance with applicable
standards.
In addition, appropriate recipes and production technologies were developed,
adapted to automation, in order to obtain products of high
quality while maintaining taste and textural consistency.
Innovative technological solutions were used to
increase production efficiency and reduce operating costs, while
also improving product quality and shelf life.
The project also included consideration of relevant
quality standards, including food safety standards such as ISO 22000 and
FSSC 22000, to ensure high production quality and meet
hygiene and hazard control requirements. Within the
plant, special attention was paid to adapting the production premises to
the HACCP system, minimizing the risk of contamination and ensuring
adequate sanitary and hygienic conditions at every stage of production. With
comprehensive approach, the plant was to become a modern and efficient
production center, capable of efficiently producing a wide
range of high-quality delicatessen products.
Design of a delicatessen plant producing
delicatessen products in accordance with food safety standards and
technological requirements
CATEGORY:
SERVICES
DATE:
TEAM:
Description
The subject of the study was the design of premises for the
delicatessen plant producing delicatessen products based on vegetable raw materials. The premises, in
where the business was planned to be carried out, were rented, and the
technological design was developed on the basis of available documentation and
conducted inventory of catering facilities, taking into account
planned changes.
In the construction and architectural scope, adaptation
of the functional layout of the premises to technological requirements was taken into account,
optimization of communication routes and compliance with sanitary
hygiene standards. The adaptation of existing
plumbing, electrical and ventilation systems was analyzed, and
solutions were introduced to improve the ergonomics of work and energy efficiency
of the facility.
The premises were designed in accordance with food safety standards,
including ISO 22000 and FSSC 22000, which ensures that the
requirements for hygiene, hazard control and traceability of raw materials are met. The layout
of the premises and the finishing materials used were adapted to
the principles of the HACCP system, minimizing the risk of contamination and ensuring
adequate sanitary conditions at each stage of the production process.
Design of food production plant and
implementation of modern production technologies
CATEGORY:
SERVICES
DATE:
TEAM:
Description
The subject of the realization was the construction and launch of a central
site for the production of dumplings and other food products, aimed at
satisfying the company’s own needs and distributing products through
an online store. The implementation included the development of technology
for the production of dumplings from water (chilled, frozen) and their pasteurization, and
also the production of dumplings from the oven, including the development of technology for the production
of components such as dough and stuffing to be used in
premises for the assembly of dumplings on site. In addition, the project included
The development of technology for the production of spice mixes and flours for
own use and online sales, as well as soups, stuffings and jarred dishes such as bigos
and bitki, which were to be transferred to the new premises. The
implementation also included the production of sauces, jams, syrups,
baking of bread (including sourdough) and desserts such as cakes, as well as
the development of technology for the production of bread acid/beer and ice cream.
The entire project included the development of technological processes,
ensuring appropriate quality standards and adapting
the space to the requirements of food production.
Design of a production facility that complies with the requirements of US food law
CATEGORY:
SERVICES
DATE:
TEAM:
Description
Our team developed a comprehensive design for a production facility that meets the requirements
of the US food law. As part of
implementation, we took into account the specifics of the food industry and sanitary
epidemiological requirements, making a precise choice of location.
The project included the selection of raw materials, machinery and equipment adapted to American
regulations, and the development of technological processes that guarantee high quality and
safety of production. We planned the infrastructure of the plant so that all stages
of production were in compliance with current norms and standards, which enabled effective
introduction of products to the US market.