Bob Albert This is Me

 Web References

1. 1. June 2002, Food Engineering

   www.foodengineering.org/articl - [Cached]

   Published on: 6/1/2002   Last Visited: 3/8/2003

   Today, "equipment pretty much comes pre-packaged with CIP," according to Bob Albert, project manager with Suitt Construction Co., Richmond, Va. "Manufacturers are doing it for their own protection. Even if you don't specify CIP, you get it anyway."
   
   ...
   Very few ground-beef processors require Future Beef's level of production flexibility, points out Albert. Instead of week-long product runs, production might switch from 1 lb. loaves of 90 percent lean to 5 lb. loaves of 75 percent lean beef during the course of a shift. "With the equipment's CIP capability, they can do a rudimentary cleaning before switching grades during lunch or break time," he says.
   
   ...
   "Water and waste processing costs so much in Europe, so they design their equipment with washdown frugality in mind," says Albert. "CIP isn't just ball sprayers, it's a total package of metallurgy, welding technique and shape."
   
   The automated cleaning feature of Future Beef's Germos oven and smokehouse isn't CIP overkill, Nu-Meat's Niverth insists. Daily washdown of the unit's walls, floors and ceilings is recommended, and the frequency might increase depending on the product mix. The intent is not to replace human monitoring of the sanitation process but rather the manual drudgery.
   
   ...
   Bob Albert, Suitt Construction Co., 804-794-9300
   
   Copyright © 2003 Business News Publishing Company

2. 2. Cover Story : New Plant of the Year: Future Beef Operations

   www.foodengineeringmag.com/CDA - [Cached]

   Published on: 6/1/2002   Last Visited: 1/2/2004

   "They have to do a mass balance of the trim with customer orders," explains Suitt's Bob Albert, the project manager.

3. 3. www.americanfarm.com

   www.americanfarm.com/TopStory9 - [Cached]

   Published on: 9/28/2004   Last Visited: 6/1/2008

   Bob Albert is the project manager.