J. Peter Clark

Support facilities refer to the areas of a food plant used for purposes other than direct manufacturing. These include space and equipment for utilities, space for employees to change clothes and to eat, and offices and labs. This column discusses a few of the utilities and is based on material in a forthcoming book, Practical Design, Construction and Operation of Food Facilities, to be published by Elsevier. The remaining utilities and other areas will be covered in a future column.

It is a good practice to have at least two boilers, each capable of providing about 75% of the required total load, so that a plant can remain operational, even if one boiler fails or is down for maintenance.

Common utili…

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