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Unlocking HMI Potential Could Drastically Improve Productivity

Attendees of an exclusive event believe that HMIs can be doing so much more to improve operations, but can the F&B industry tackle what needs to be done to make it happen?

Image courtesy of Siasart Stock/Adobe Stock
Image courtesy of Siasart Stock/Adobe Stock

According to attendees of the Top to Top Summit last week, there’s untapped potential for the human-machine interface (HMI) to improve productivity. That revelation came as a bit of a surprise, and there were definitely skeptics.  But there was a clear belief that with some standards, consistency, and effort, HMIs could become a valuable resource and training tool that can keep operations running without interruption.

ProFood World was among those invited to this year’s Top to Top Summit: an exclusive, three-day networking event limited to top-level packaging and processing executives. It’s designed to spur discussion of current issues and future operational trends, as well as to foster dialogue and to develop solutions between users and suppliers of packaging and processing technologies.

While it’s easy enough to find the people and companies invited and taking part in the event, ProFood World was in attendance with the understanding that we would respect the confidentiality of the specific attendee thoughts so people felt free to speak their minds.

This year’s summit asked attendees for their input on how to improve operator training and how to avoid “the dip”—a reduced level of production that occurs once site acceptance test (SAT) has been completed and the OEM leaves, creating a knowledge gap with the new equipment. HMI played an important role in answering both questions.

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