Understanding the desired outcome is the first step to successful consulting. We actively discover your goals and their importance to your business. Then, our years of experience working with food processes gives us a unique perspective to find root causes of problems that cause process and CIP system to under perform.

With your goals in mind, we dig into the complexity of your challenge. We gather and analyze technical information. We interview and survey those involved with the process. Our clear communication and strong leadership support critical and objective evaluation of possible solutions while questioning assumptions throughout the consulting process.

Steve Cook began his work in the food industry in 1978 working with his father installing sanitary process piping systems. More than 40 years later, Steve serves top US and international food producers with his expertise. He’s comfortable talking with owners in the front office as well as working side-by-side with plant operators, maintenance and sanitation personnel.

Common consulting functions

  • Process development
  • Design team leadership
  • Process optimization
  • CIP analysis
  • Technical reporting
  • ROI analysis
  • Meeting facilitation
  • Root cause analysis
  • Feasibility studies
  • Sequence of operations
  • Developing specifications
  • Master planning
  • On-site Owner representation
  • International Representation
  • Factory acceptance tests
  • Testing and Trials
  • Equipment evaluations
  • Expansion planning
  • Conceptual process design
  • Budget planning

Typical Owner's Reasons for Consulting

  • Identify food safety risks
  • Decrease labor, water, and chemicals in CIP
  • Decrease CIP downtime
  • Reduce rework
  • Reduce or eliminate recleaning of systems
  • Identifying non-hygienic areas such as dead-legs and poor welds
  • CIP Optimization
  • Improve preventative maintenance
  • Develop specifications for new CIP systems
  • Improve batching accuracy and yields
  • Improve efficiency
  • Improve production capability
  • Improve profit
  • How can we expand and double our capcacity?
  • Improve chemical handling for personnel safety
  • Reduce unnecessary temperature holds
  • Reduce or eliminate unnecessary flow holds
  • Solve low flow issues