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Mold Matters: Three Steps to Follow When Finding the Fungus
In places where there is moisture, mold will attempt to grow. This is true even in production facilities which adhere to the strictest protocols for cleaning. In the summer edition of Hixson’s EH&S From Experience newsletter, we look at the three steps to follow if one of your workers happens to find mold growing, or […]
Read moreReal Estate Optimization: Now is the Time
Many companies are allowing employees the option to continue to work from home – at least some of the time. This leaves these companies with a decision: How to best re-allocate (and/or reduce) their office spaces? What should the “new” work environment look like for employees who may be working remotely one or more days […]
Read moreGreat Place to Work: Hixson University
Hixson is committed to being a Great Place to Work for our associates! Some of the ways we do this is through policies such as Continuous Employment and practices such as Continuous Improvement. Another way we realize our commitment is through our in-house learning organization known as Hixson University, aka “Hixson U.” In-place since 1990, and […]
Read moreWorking With ‘Potent Potables’? Hixson Has You Covered!
In Friday’s post, we mentioned Hixson’s experience in the design and engineering of dairy facilities. But milk isn’t the only beverage type we design! From juice to soft drinks and alcohol to nutraceuticals and plant-based beverages, Hixson’s beverage facility design and engineering capabilities have been honed throughout our more than 70 years in business. Along […]
Read moreHixson and the IDFA: A History of Partnership
Hixson has been involved in the dairy industry since the 1960s when we began designing and engineering milk production facilities for The Kroger Company. This was at a time when the industry was evolving from the age of the milkman delivering to homes to the supermarket era of today. During the six decades since those first […]
Read moreHow Fast Can It Go? Three Factors Determining the Linear Speed of Liquids
Most food and beverage plants operate pressurized liquid systems designed to move water, or liquids with viscosities similar to water. Whereas liquids with high viscosities must consider pressure drop as a primary design consideration, systems designed for lower viscosities are mostly concerned with the velocity of the fluid moving through the pipe. Linear speed requirements […]
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