Are you aware of the security risks of hosting HMI applications on thick clients? How much time gets spent ensuring thick client operating systems are updated or the amount of time and expense involved in replacing a HMI thick client that fails? In JCS’s breadth of experience, the solution to eliminating the security risks of thick clients, reducing maintenance support, and when necessary, quick replacement in a matter of minutes is simple when HMI applications are hosted on thin clients. Some of the key benefits of Thin Clients are:
As a beverage producer you are regularly evaluating market options for differentiating your aseptic product lines, and that ofttimes requires new or modified aseptic processing systems in your enterprise. Your Staff and Engineering Team will have to answer questions like: How can I choose the appropriate system for my plant? What is the best technology? Can I use only one processing system for all my applications? There is no correct answer for what the best technology is for UHT or HHST design. One technology may be best for one product and not for another. Therefore, the product application should be the driver of your selection. If the wrong technology is selected, the product may not meet proper specifications or quality. The best technology for the application is the one that produces the best product quality at the lowest capital and operating costs.
Can you afford unexpected production downtime or performance degradation from the servers and controllers in charge of running your plant process? Of course not! That can be a plant’s worst nightmare. Any inopportune disruption of plant critical operations results in additional costs, time, and above all - lost revenue. That’s why JCS offers the Production System Software Assurance Service – a twelve-month service plan that provides production system software support and a monthly client/server/controller health check for the plant end-user’s process and control system application.
We are excited to welcome Dave Stoklosa to the JCS family as VP of Sales and Marketing. Dave will focus his efforts on increasing our top-line revenue and leading the overall Marketing Plan for JCS in the years to come.
Balance Tank design plays a large role in the efficiency of the product and water changeover of a pasteurizer. Depending on product and application as well as ordinances that must be complied with the Food and Beverage industry, one may or may not have the ability to make efficient balance tank designs. PMO (Pasteurized Milk Ordinance) has specific rules regarding Balance Tanks. In the case of HTST for Grade A milk, the top of the Balance Tank must be lower than the bottom of the PHE (Plate Heat Exchanger), therefore most dairy HTST’s have a design like the one shown in Figure #1 below. However, for HHST (ESL Higher Heat Short Time) or UHT (Ultra High-Temperature Short Time), there is more flexibility on Balance Tank design. JCS typically uses an arrangement as shown in Figure #2 below, with a sump in the bottom of the product Balance Tank which has a small volume with a maximized head, to produce a sharp product to water transition with minimum interface. Coupling this with other design considerations such as Feed Forward Temperature control, in our direct injection system (UltraSys™), and other processing considerations for Deaerators, and Flash Chambers, we always strive to minimize product loss. Below you will find a short description of how the changeovers are controlled.
Spirits manufacturers constantly face many different challenges in their industry, some of the most important being, accelerate proofing, consistent product quality, reduced product giveaway, maximize yields, and satisfying government regulations regarding taxation on %Alcohol by volume. With JCS Continuous In-line Standardizing (JCS-CIS™), distillers can meet these challenges by streamlining their production, eliminating the need for Proof Tanks, currently used to obtain the required %ABV (%Alcohol by Volume), Tightening Quality Control(can include added sugar, flavorings, spices, etc.). Ultimately the producer can save in many ways:
Similar to last year's event, JCS was looking forward to connecting with our customers and partners at the JCS Food and Beverage Forum and discover new perspectives on challenges and trends in the food and beverage industry. But given the growing concerns around COVID-19, we’ve made the difficult decision to cancel the in-person event.
We know the growing concern around COVID-19 has everyone feeling uneasy, especially as we face more changes to our daily routines. At JCS, the safety of our employees and their families is always our primary concern. In an effort to keep our customers informed, we would like to provide some details regarding our business continuity plan.
Manufacturers looking for ease of maintenance, upgradability and employing the IIOT (Industrial Internet of things) will need to upgrade to Ethernet/IP networks to ensure their equipment will be viable into the future and capable of taking advantage of the next generation of industrial control.
Data Capture is the first step towards process improvement. No matter the industry that you are in, if you cannot measure it, you cannot improve it. In the Food and Beverage processing industry, this is not an exception. For process control systems, data capture is a vital part of the overall system and is what validates the finished product. JCS has developed a standardized approach to data capture for each control process - batching, blending, clean in place (CIP) systems, and ultra-high temperature (UHT) systems - to record data for regulatory, troubleshooting, process optimization and reporting purposes.