Equipment, pumps and plant maintenance — Steiner Ukraine blog
Genuine or aftermarket spare parts: real risks and real savings
Однозначної відповіді «тільки оригінал» або «аналог не гірший» немає. Рішення залежить від того, яку роль деталь відіграє в обладнанні: чи контактує вона з продуктом, чи впливає на безпеку процесу і скільки коштує її відмова. Для деталей загального призначення якісний аналог від...
Heat recovery in food production: how much can you really save?
На більшості харчових підприємств значна частина енергії, купленої у вигляді газу та електрики, виходить назовні як тепло: у каналізацію з гарячою водою, у повітря з конденсаторів холодильних машин і компресорів, у трубу з димовими газами котельні. Рекуперація повертає частину цього тепла...
Pump Cavitation: Symptoms, Causes, and How to Fix It
Насос, який «сипле гравієм», механіки часто вважають просто гучним. Насправді це один із найдорожчих звуків на виробництві. Так звучить кавітація: процес, який за кілька місяців здатен з’їсти робоче колесо з нержавіючої сталі, вивести з ладу торцеве ущільнення та зупинити лінію в...
CIP cleaning of equipment: how to ensure hygiene without halting production
In the food and pharmaceutical industries, the cleanliness of equipment is not a matter of tidiness, but of product safety. Microbiological contamination resulting from inadequate cleaning of production lines can bring the entire operation to a standstill: from a spoiled batch of products to a product recall....
The valve that nobody thinks about until it fails
Imagine the situation. The production line has been running flawlessly for two years now. The pumps are transferring the product, the heat exchangers are maintaining the temperature, and the dispensers are filling the containers to the nearest gram. And then, one morning, a batch of yoghurt is rejected — not because of the raw materials, not because of the staff, but because of one single...
Filling lines: how to choose equipment suited to the viscosity of the product
Choosing a filling line is one of the most critical decisions when planning or modernising a food production facility. A mistake at this stage is costly: insufficient productivity, inconsistent dosing, frequent stoppages for maintenance, or even the inability to process a particular product at all. The key factor determining which equipment...
Liquid nitrogen dosers in beverage production: why they are needed and how not to make the wrong choice
At first glance the situation looks like an ordinary defect: a bottle of water or juice that has just come off the line suddenly “collapses” on the pallet a few hours later — the walls draw in, the shape deforms, and on the shelf such a product looks as if someone has already...
Industrial autoclaves for food production: how to choose
Heat treatment is one of the most critical stages in the production of canned foods: microbiological safety, shelf life and, ultimately, the manufacturer's reputation on the market all depend on it. A mistake at this stage is not always visible straight away — insufficient sterilisation may only show up after...
Ice cream for pets: why the new category has come to Ukraine — and what this means for producers
An analytical overview of the market for ice cream (frozen treats) for pets: the world, Europe, Ukraine. For producers of pet food and producers of ice cream who are looking for where to grow next. In the summer of 2025 something appeared on the shelves of Ukrainian pet shops and supermarkets that a few years earlier would have looked like a marketing...
The ice cream market in 2026: trends, the export potential of Ukraine and production technologies
While the peak of the season is still under way, the most far-sighted producers are already designing the next one. In this overview Steiner has gathered the Ukrainian ice cream market of 2025–2026, examined the record export of Ukrainian ice cream, the key trends in flavours and textures on real producer cases — and shown which technologies stand behind...
