Description
Presenter: Matt Schweizer, Jerome & Horner
Moderator: Kumar Padmanabhan, Equinom Ltd.
Liquid handling, storage, pumping, measuring and dosing are critical for repeatable and predictable production as well as can impact food safety. By comparison, handling, pumping and storing low-viscosity fluids such as water, wine and other beverages is quite easy relative to the high viscosity non-Newtonian fluids we find in the confectionery industry. This presentation will explore the decision tree and method used to guide clients to develop processes that match their needs, scale and budgets. We will also explore dos and don’ts and provide some tricks of the trade.
