Food manufacturing.
New production lines designed and integrated into live factories — hygienic by design, installed with minimal downtime, and built to keep running under real production loads rather than nominal ones.
The line has to go in around production
Factories rarely stop for a project. The engineering that matters is as much about sequencing and access as it is about the equipment: what can be pre-assembled, what has to happen in the window, and what happens if a delivery slips.
Hygienic by design, not by cleaning
Drainage, finish, radii, material selection and access for cleaning are designed in from the concept, because a line that is hard to clean will be cleaned badly for the rest of its life.
Integration is the hard part
New equipment has to talk to existing equipment, and the control philosophy has to survive contact with the people running the line at three in the morning. Mechanical design is developed alongside the electrical, automation and software so the handover works.
Right on time
A commissioning date on a food line usually has a customer order behind it. We plan to the date, test the high-risk subsystems early, and carry a plan B for the parts most likely to bite.
Tell us what you're up against.
The earlier we're in, the more paths are still open. Bring us the problem, not a finished specification — we'll tell you what's actually possible and what it will take.