AGE YOUR RISKS
STEP THREE: MAN
something well you plan, No matter how your When firing up will go wrong. r the first fo t testing it ou d an t en pm equi counter ld expect to en time, you shou en obstacles. a few unforese
STEP FOUR: COMMUNICATE WITH YOUR TEAM Another means for mitigating your risks is effective team communication. Throughout the startup and commissioning phase of the project, you should hold quick, focused, daily start-up meetings with your team to assess where you stand with each of your KPIs. Technology can also provide a simple way to keep everyone informed of day-to-day updates. Tools like mobile apps can help to track each part of the start-up process so that team members in the field can easily share regular status updates with their teammates who are not on the job site.
ic ill be a dynam The start-up w changing ly nt ith consta w t en nm ro vi en go well and me tests will conditions. So others will hedule, while advance the sc hedule. impede the sc go poorly and
STEP FIVE: PUT IT TO THE TE
Once each indi vidual piece of equipment ha s been assess ed for performan ce, it’s time to put the full pr ocess to the test. Start with a dry cycle featuring no pr oduct or water , just to see if ev erything is reacting acco rdingly. If that goes well, your team can transition to a wet cycle and test how the sy stem runs in real world si tuations. Your tests shou ld not only cover the func tionality of the system, bu t the product it makes as w ell. Is your
READY TO GO
t to changing critical to adap s it’ , ep st is In th available utilizing your s, conditions by techs, operator uding service e resources incl ag also man time. You can materials and d strategy for ving a planne ha by ks ris your contingency some flexible mitigation and dule. in to your sche options built
production lin e creating spirits with th e right taste, color, and cons istency? And most importan tly, is the final product meeting the proper safety regulations? You have to m ake sure you can see the un seen. If you’re making an old product on a new produc tion line, is it coming out the same? Does it have th e right flavor profile you wan t to hit? While you’re ex ecuting practice runs, you should also make sure your team is trained and re ady to operate your distillery. Different methods includ e classroom
s, these five step u’ve completed yo ce S on IS K y, e ka O pump som cassettes and h itc is sw y n er ca you ur distill rs because yo ke ea sp e os th through and roll! ready to rock
training, deta iled equipmen t manuals featur ing screenshot s of the Human -MachineInterfaces (HM Is) throughout the facility, an d simulated or emulated en vironments. Virtual reality, once the science fiction of your childhood, is now another key training to ol. VR allows engineers to ge nerate an exact replica of your facilit y in which your staff can learn how to operat e each piece of machinery an d how produc t will flow throug hout the process — all without causin g any costly dam age to the equipment or wasting produc t.
ide s helped prov -part series ha ur fo is th pe We ho eams off the ur distillery dr yo t ge to t gh some insi ground.
Anthony White leads the Beer, Wine & Spirits division at Haskell which is dedicated to engineering and installing world-class manufacturing systems and facilities for clients in the Beer, Wine & Spirits Markets. Anthony graduated from the University of Florida’s Hough Graduate School of Business with a Master of Business Administration and from the University of Florida with a Bachelors in Construction Management, and is a Certified General Contractor. WWW.ART ISANSP IRITMAG.COM
The magazine for craft distillers and their fans.