Food-Processing-Plant-Design-layout

Recommendations

Info

Food Processing Plant Design & layoutFirst plan the ideal and then move to the practical aspectsMaterial requirements should be central to the planning of process and machinery.modify the process and machinery by different factors to plan the layoutThough there is always an overlap in the different phases of layout design the majorsteps that have to be followed in the layout design are outlined as follows:state the problem in terms of its objective, scope and factors to be consideredCollect basic data on sales forecasts, production volumes, production schedules, partlists, operations to be performed, work measurement, existing layouts, buildingdrawing etc.Analyze data and present it in the form of various chartsPlan the production process and its arrangementPlan the material flow pattern and develop the overall material-handling planEstimate plant and machinery requirements Select material handling equipmentDetermine storage requirementsDesign and plan activity relationshipsPlan auxiliary and service facilities including their arrangementDetermine space requirements and allocate activity areasDevelop plot plan and block plan i.e. integrate all plant operationsDevelop detailed layouts and plan building along with its arrangementEvaluate, modify and check the layoutsInstall layouts and follow upThe Systematic Layout Planning (SLP) procedure as presented by Francis and White (1974)is shown in Figure 8.1. We see that once the appropriate information is gathered, a flowanalysis can be combined with an activity analysis to develop the relationship diagram.Space considerations when combined with the relationship diagram lead to theconstruction of the space relationship diagram. Based on the space relationship diagrammodifying considerations and practical limitations, a number of alternative layouts aredesigned and evaluated.8.1 Data collectionThe development of any layout is dependent on the quality and quantity of facts that wehave about the various factors influencing it. The data collection phase is not a one-timeeffort but an ongoing function. The data for overall plan is to be collected at initial stageswhere as the data for detailed layouts may be obtained at a later stage, the facts have to beobtained regarding various materials and processes, the flow routing and sequencing,space requirements and different activities and relationships.52 www.AgriMoon.com
Food Processing Plant Design & layout8.2 General guidelines / considerations8.2.1 Site layout:Figure 8.1 Systematic layout planning procedureA good site layout provides safe and economical flow of materials and personnel. Amaterial sheet for the site is therefore prepared which then allows the various processes tobe positioned relative to one another. The services (e.g. boiler house, effluent plant etc.) arethen added in the most convenient positions. The central buildings (administration,canteen, laboratories etc.) are placed in such a manner that the distances traveled bypersonnel to use them are minimized. Finally the road and rail systems are marked in.Typical sizes and clearances for the site layout are given in Tables 8.1 to 8.3. Havingestablished site constraints and standards, a more detailed site layout can be made. The sitelayout thus prepared should then be considered to see whether the layout is consistent withsafety requirements and that it assists action in any emergency as also the constraints andstandards have not been violated.Broad guidelines for preparation of the site layout are given below:Minimize the distance that materials have to travel to or from stores or duringprocessingSeparate the raw material unloading and finished product loading facilitiesIsolate the hazardous operationsLocate storage areas close to unloading and loading facilities53 www.AgriMoon.com
Page 1 and 2: Food Processing PlantDesign & Layou
Page 3 and 4: IndexLessonPage NoModule- 1. Introd
Page 5 and 6: Food Processing Plant Design & layo
Page 51: Food Processing Plant Design & layo
Page 103 and 104:
Food Processing Plant Design & layo
Page 105 and 106:
Page 107 and 108:
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119 and 120:
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
Page 129:
******☺******This Book Download F
show all

Food-Processing-Plant-Design-layout

Create successful ePaper yourself

Delete template?

Save as template?