contact
ENG
RUS
WHO WE ARE WHAT WE DO OUR CLIENTS
project, supplies DDP, installation and services support
READY MEALS
MEAT PROCESSING
FISH PROCESSING
VEGETABLE PREPARATION
BAKERY
PET FOOD
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WHO WE ARE
We are a team of technologists, designers and engineers. We develop technological solutions for industrial food production and adapt local culinary traditions to modern technologies.
Using imagination, innovation, and ingenuity, we help food manufacturing companies improve food safety, gain productivity, and grow capacity.
CONCEPT
PLANNING
EQUIPMENT SUPPLY
PROJECT MANAGEMENT
highly qualified technologists
highly qualified engineers
partnership cooperation
highest standards of morality and ethics
innovative solutions combined with long term experience
bespoke turnkey solution from one source
proactive project management
creation of efficient processes
use of trend-setting technologies
reduced project run times
cut investment costs
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WHAT WE DO
INTEGRATED DESIGN AND SUPPLY OF EQUIPMENT
 CONCEPT
CONCEPT. PRELIMINARY PROJECT. FEASABILITY STAGE
CONCEPT
  1. Working out objective targets.
  2. Determination of/working out planning basics.
  3. Draft of the production process.
  4. Principle basic design, alternatives.
  5. Overal cost estimate.
  6. Preliminary economic evaluation.
PRELIMINARY PROJECT. FEASABILITY STAGE.
  1. Working out the production process.
  2. Working out the layout.
  3. Working out building services.
  4. Final overall cost calculation.
  5. Project schedule.
  6. Complete documentation.
Target: Preparation of a total concept, costs, economic efficiency, time schedule. Beginning of architectual and building services.
 PROJECT. TECHNOLOGICAL SOLUTION. TENDER
This phase will produce the actual detailed information necessary for an Architect to design the actual building and to provide all of the services. We work alongside the architect to ensure that he has a complete understanding of the requirements of the technological solution in terms of room specifications, temperatures, and wall and floor construction.
  1. Approval planning.
  2. Preparation of detailed tender documentation. (User Requirement Specification - URS)
  3. Evaluation.
  4. Coordination of the technical execution. (Utilities)
  5. Setting up and monitoring of the project schedule.
Target: Placing of orders, technical fine tuning between that of the of architect and building services.
 PROJECT MANAGEMENT
  1. Management of the project plan.
  2. Monitoring of installation.
  3. Management of commissioning.
  4. Management of acceptance.
  5. Management of correction of faults.
Target: Placing of orders, technical fine tuning between that of the of architect and building services.
 INSTALATION MANAGEMENT. STATIC INSTALATION. DRY TEST
Based on our experience in the major international projects, we know the challenges we will meet during the installation of the equipment and coordination of all parties involved in the project. We offer the management of this important project phase by our competent expert team of engineers.
  1. Coordination and supervision of the FAT (Factory Acceptance Test).
  2. Support and technical supervision during installation.
  3. Interface management with all disciplines and suppliers involved in the project.
  4. Especially construction and domestic services, public test authorities.
  5. Management of the project schedule and documentation.
  6. Operation test.
 COMMISSIONING MANAGEMENT. DYNAMIC INSTALATION. TEST WITH PRODUCT
After the recorded end of installation of the equipment, the test phase will start and the equipment is put into operation. A clean and transparent guidance as well as detailed coordination with all participants, if possible under centralized management, will decrease costs and guarantee fast achievement of the performance data and efficient quality optimization.
  1. Coordination, supervision of the test operation with and without product.
  2. Functional test of the safety systems.
  3. Coordination, supervision of the commissioning.
  4. Coordination, supervision of the acceptance.
  5. Control of correction of faults.
 PROCESS OPTIMIZATION
We will analyze your current processes and identify your gaps.
  1. Detailed elaboration of your process as flow chart.
  2. Identification of your gaps.
  3. Elaboration of alternative solutions.
  4. Economic assessment.
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OUR CLIENTS
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CONTACT
Food Safe Engineering
   Office 325C, building Bosh, bldg.24, Vashutino shosse, Himki, Moscow, Russia
   +7 495 72 101 11
   +7 985 922 58 94
   a.ruchkin@fseng.ru
 ASK YOUR QUESTION
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