Food Factory
Below is a graph of the specific consumption of steam in tons per ton of product manufactured in the flour line.
Starting from week 19, there was a reduction of the steam consumption per unit of raw material that enters the line.
A reduction of the operating time in the flour line has also been obtained. Each batch has reduced about 6 hours of heating cycle by almost half an hour. The complete cycle, in addition to warm-up time, requires the emptying of the product and the loading of raw material from the following batch.
Including these operations, the complete cycle is between 7 and 8 hours. Therefore, the operating time is reduced by 7%. This means that the plant has increased its processing capacity by 7% and, therefore, its production capacity.
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