Food and beverage lines run on throughput and live inside food-safety rules that don’t bend for a fault-finding visit. Washdown, hygienic design and traceability requirements shape how you’re allowed to work as much as the fault itself. Based in Napa, a fair amount of that work is wine and wine-adjacent: fermentation temperature control, must and transfer pumps, CIP (clean-in-place) systems and bottling lines carry the same discipline as any other process or packaging line, just with their own recipe and cleaning cycles layered on top.

Fillers, cappers, labellers and the conveyors and accumulation tables between them are where most downtime shows up, usually as an OEM machine fault or a changeover that takes longer than it should because the recipe handling on the HMI was never built for how the line is actually run day to day. We troubleshoot fast and inside your food-safety rules, then improve the HMI and sequence logic so changeovers and daily operation get easier instead of staying a fight every shift.

Line changeovers are where a lot of the real cost hides — not the changeover itself, but the ramp-up afterward, when the first few minutes of a new run throw faults because a recipe parameter didn’t carry across cleanly. Getting that handoff right on the HMI, so an operator isn’t hunting through screens mid-changeover, pays for itself in exactly the kind of small, repeated time losses that never show up as a single number on a report.

Equipment we work on