Location: Midwestern US
Our bakery client needed to upgrade control of material variances and identified liquid ingredients. POWER addressed their control issues with a two-phased project approach. The first phase included the liquid storage system and the second phase addressed the metering and control of the end use at the bakery mixers.
The first phase provided revisions and updates to the bakery liquid storage handling system. POWER provided on-site field verification and completed an evaluation of the valving needs, storage control requirements, operator interfacing, inventory control and heat tracing of the lines and tank. POWER provided accurate metering and a new automatic control valve system for all storage tanks controlled with a common PLC and with three remote HMIs for operator interfacing. POWER provided P&IDs, general arrangement drawings and functional specifications of the process. Additionally, we provided mechanical and electrical removal and installation bid packages, as well as complete valve, metering and control bid specifications. We also conducted operator training of the new system.
The second phase took the output of the newly revised storage system to deliver, meter and control the temperature of all the liquid ingredients to the final mixing point. This phase included the addition of conditioned water and temperature controls both hot and chilled.