Today’s beverage plants can be notoriously difficult to upgrade. But a new approach to beverage process design is transforming the landscape, creating attractive opportunities for manufacturers.
Many producers know to their cost that modifying and expanding the outdated valve blocks at the heart of a beverage plant can be technically challenging – and sometimes extremely expensive.
Lines designed to produce soft drink staples like cola and orangeade are often ill-equipped to produce the new generation of energy and isotonic drinks that consumers favour today. Even if modifications are technically possible, they are often difficult to implement due to lack of space.
Compact, modular production islands mark a whole new approach to beverage production. Their flexibility resolves a host of technical challenges. And their small footprint and operational versatility can overcome once-insurmountable space constraints.
In a specialist article, we share two customer cases where beverage producers successfully expanded their plants with minimal disruption – and at a fraction of the cost of a conventional upgrade.
The illustrated text guides you through how the manufacturers solved their processing challenges, reduced downtime, and saved money – all while delivering exciting new products to end-customers.
Sign up and read our specialist article “How to upgrade syrup room capacity and reduce costs – a new magic bullet for beverage plant expansion”.