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Automation Advice for Food and Beverage Manufacturing

With 30 years of experience in automation and system integration, CRB’s Jerry Steenhoek reflects on where the industry stands and the best ways to move further into the automation realm.

Jerry Steenhoek, senior director of automation technology, CRB
Jerry Steenhoek, senior director of automation technology, CRB
CRB

While the latest PACK EXPO International in Chicago provided a great opportunity to run around and view so many of the packaging and processing industry’s latest innovation, it was also a chance to sit down and catch up with some of the thought leaders in our industry. One such conversation was with Jerry Steenhoeck, CRB’s senior director of automation technology.

Steenhoek had just recently been hired by CRB to bring his automation expertise to the design-build firm’s food and beverage group. He has almost 30 years of experience in automation and process system design, operations networks, and cybersecurity. As we talked about automation and how it applies to food and beverage manufacturing, Steenhoek noted that his worldview is shaped in large part by his time as chief technologist at system integrator Interstates Control Systems.

ProFood World: Comparing food and beverage to other industries, my impression has been that this industry is not exactly leading the automation charge. Has that changed in recent years?

Jerry Steenhoek: The reality today, with the workforce challenges, is that automation is no longer a nice to have; it’s a must have. One of the reasons why CRB has funded up is because our clients are asking us to better own the automation piece. There’s more demand now for automation in the food and beverage space because of resource constraints.

And everyone’s getting pushed for sustainability; everybody’s been getting pushed on Industry 4.0. Automation is the basis upon which all those things are on top of. It’s kind of hard to have a digital factory when you just have pushbuttons and manual labor. It’s hard to really make change with sustainability when you have no means of tracking or controlling processes to help with sustainability efforts. Automation is more and more of a push today because of those factors—the lack of labor and corporate drive for sustainability and Industry 4.0.

PFW: Automation is such a broad, overarching topic. How do you approach this with a customer? Where do you start?

Steenhoek: When we engage with a client, we like to create what we call a control philosophy. We talk to them upfront and ask, ‘What is it you want? And what is it you need?’ Because those are different. And then where would you like to get? And let’s design for both. On the plant floor today, you have to have networks because you’re moving data, you’re having to get things connected. That’s important and it’s cheaper to build that in early on in the process, especially on greenfields. But that control philosophy is really where we like to start with our clients. It’s sitting down with operations and sitting down with maintenance and sitting down with quality people and sitting down with all facets of the operation and getting their input and asking, ‘What are you looking to get out of your plant floor?’

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Break out of the ordinary: see what’s new in food packaging & processing