Food processing equipment install and commissioning work matters. The equipment has to do more than turn on. It has to fit the room, connect to the utilities, meet food safety requirements, work with the rest of the production line, and produce consistent product quality, even after your team takes over.
We have worked with food manufacturers adding new equipment, upgrading a new line, or bringing specialized equipment into an existing facility. We have simple goals. Get the machinery installed correctly, reduce downtime, and help your team achieve operational readiness without guessing their way through startup.
Companies are out here, mistakenly thinking that the hard part is buying the equipment. But that’s just the beginning of things. If the installation phase is pushed through with little or no regard for the details, what were once tiny issues can turn into big problems.
You wouldn’t believe the things we’ve seen. Little things that you wouldn’t think would change anything can impact how the entire system operates, and not for the better.
That’s why we put such emphasis on the commissioning process. Proper installation and proper commissioning reduce those risks. Commissioning gives your team time to test the system and work though potential issues before those full production deadlines start weighing down your shoulders.
Our job with pre-commissioning is to look at the installation site, available utilities, floor condition, access routes, shutdown schedules, safety protocols, and anything else that might impact your work in the food processing industry.
You’ll see us looking at the foundation of your building, floor load capacity, drainage, compressed air, power, water, steam, and other service requirements. The more we look at, the more we can get right the first time. It’s a lot of work, but we’ve never seen it go to waste, which is how we get the motivation to do this every day.
The actual equipment installation portion of the setup might be easy (it’s just physical labor, after all), but that doesn’t mean it’s simple.
Every bit of equipment you order should be inspected before it’s set in place. That means components should be checked against the order, and any damage or missing parts should be photographed and documented. This has to happen before equipment is set down, because otherwise you might not get another shot at it.
If you decide that the equipment is good to go, the real work begins. It has to be anchored, leveled, aligned, and connected to utilities based on the specifications stipulated in the design of each machine, as well as manufacturer requirements.
Choosing to go with custom equipment adds another layer to the detailed commissioning plan. You still need to do all the pre-arrival things that normal equipment requires, but you also have to do more testing to make sure that the equipment will work in your setup. Factory acceptance testing (FAT) is how we know for sure that it will all work together, rather than just hoping for the best.
General manufacturing equipment and food industry equipment are not the same thing. Well, they might be similar devices, but food processing is held to higher standards than most other industries. We don’t just have to make sure your equipment operates, we have to make sure it can handle hygiene standards, regulatory requirements, food safety standards, and more.
For these reasons, we end up looking at the details with the devil. Weld quality, cleanability, drainability, access for sanitation, and potential moisture problems are just a few of the things we have to check if we want to make sure that you have the kind of correct installation that can handle consistent quality and withstand the scrutiny of risk assessments.
From the physical setup to functional testing to thorough documentation, there are lots of things that can happen. Since we’ve been there for almost every pitfall possible, our team at HMS knows exactly what to look for. Little things like utilities being routed poorly, product backflow, bad control panel placement, access points that are too tight, you name it. Instead of having to trace the problem backward and messing up your operational costs for weeks at a time, we can pinpoint the issue and get it resolved as quickly as possible.
A realistic commissioning and installation timeline depends a lot on what you need and when you need it. No matter what you’re doing, whether you’re adding equipment, changing a production line, or planning a larger food manufacturing project, those of us at HMS can help you think through the installation, commissioning, documentation, and start-up processes so that you don’t have to do it alone.
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HACCP, SQF & regulatory-aligned from day one.
We modernize old factories or design from scratch.
Nationwide sanitary welding & commissioning support.
