DeJong Operations Management & Consulting LLC

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How do you know where the bottleneck is?You start by looking at the full process.Equipment speed, piping, heat transfer,...
09/07/2026

How do you know where the bottleneck is?

You start by looking at the full process.

Equipment speed, piping, heat transfer, cleaning cycles, staging, labor, utilities, controls, changeovers, and product movement can all affect throughput. The bottleneck is not always where the frustration is loudest. Sometimes it is upstream, downstream, or hidden in the transitions between steps.

That is why process review matters. Before changing equipment or adding capacity, it helps to understand where the system is actually being slowed down and why.

A clear view of the process can prevent expensive guesses and help the plant focus on improvements that actually move production forward.

Transfers, staging, piping, cleaning cycles, and product movement can all slow a process down.
09/03/2026

Transfers, staging, piping, cleaning cycles, and product movement can all slow a process down.

Four signs your sanitary process may need another look:Cleaning takes too long.Operators rely on workarounds.Product flo...
09/01/2026

Four signs your sanitary process may need another look:

Cleaning takes too long.
Operators rely on workarounds.
Product flow feels inconsistent.
Expansion plans are hard to map.

Small process issues can become expensive as production grows.

What feels manageable at one volume can become a major constraint when demand increases, schedules tighten, or product lines expand.

A detailed engineering review can help identify what is slowing the plant down, what can be improved, and where the process needs better support before the next phase of growth.

The earlier these issues are addressed, the easier it is to plan improvements without waiting for production downtime.

A layout has to support the plant's real-world challenges, not just the initial installation.A lot of the inconsistencie...
07/27/2026

A layout has to support the plant's real-world challenges, not just the initial installation.

A lot of the inconsistencies we see stem from continuous additions without modifying the existing equipment to ensure a smooth flow from one upgrade to the next.

We have unlocked up to 20% efficiency by simply turning equipment 90 degrees.

Message today to see if this is applicable to your situation.

Clean-in-place systems should support consistency, confidence, efficient production, and employee safety. Message for a ...
07/22/2026

Clean-in-place systems should support consistency, confidence, efficient production, and employee safety. Message for a CIP consultation today.

A common misconception in food processing:“If the equipment is running, the system is working.”Running and working effic...
07/20/2026

A common misconception in food processing:

“If the equipment is running, the system is working.”

Running and working efficiently are not the same thing. A line can operate every day while still wasting time, labor, product, water, energy, or capacity.

The bigger issue is that these inefficiencies often become normal. Teams learn to work around them, and eventually the workaround becomes part of the process.

That is where a plant review can be valuable. It helps separate what is necessary from what has simply become routine.

The goal is safe, consistent, efficient production with fewer workarounds and better use of the plant’s actual capacity.

Is your cleaning process costing more than it should?It might be.Time, water, chemicals, labor, downtime, and delayed st...
07/15/2026

Is your cleaning process costing more than it should?

It might be.

Time, water, chemicals, labor, downtime, and delayed startup all add up.

A cleaning process that technically works may still be creating unnecessary cost if it is too slow, too manual, inconsistent, or difficult for operators to repeat.

A well-planned sanitary process looks at cleaning performance and operational efficiency together.

The goal is not to cut corners. The goal is to build a process that cleans effectively, supports production, and gives the team confidence in the system.

When cleaning is built into the process instead of being treated as a separate problem, the whole operation can become easier to manage.

“Good Enough” can really impact quality. Not only in production but also in sanitary standards. If your team has learned...
07/13/2026

“Good Enough” can really impact quality. Not only in production but also in sanitary standards.

If your team has learned to work around the same problem every day, it may be time for a set of fresh eyes.

More equipment is not always the answer. Sometimes, the better move is improving conveyors, flow, staffing, sanitation t...
07/10/2026

More equipment is not always the answer. Sometimes, the better move is improving conveyors, flow, staffing, sanitation timing, product recovery, or line design before making another capital purchase.

Controls matter because guesswork does not scale.In sanitary processing, strong systems help teams monitor steps, repeat...
07/08/2026

Controls matter because guesswork does not scale.
In sanitary processing, strong systems help teams monitor steps, repeat procedures, reduce manual errors, and keep the process consistent.

That consistency matters when you are trying to protect product quality, reduce downtime, and keep production on schedule.

The best technology is not always the flashiest part of the plant. Sometimes it is the part that quietly keeps everything running the way it should.

Good controls track trends. This turns your process into something measurable and easier to manage.

Good controls are accessible remotely, allowing leaders to provide support at a moment's notice.

Good controls are an early warning system, alerting you to maintenance and potential issues before they cost revenue.

Ultimately, the right controls empower your team to understand what is happening in real time, instead of relying on memory, assumptions, or manual checks alone.

Address

228301 Cty Highway M
Edgar, WI
54426

Opening Hours

Monday 8am - 5pm
Tuesday 8am - 5pm
Wednesday 8am - 5:30pm
Thursday 8am - 5pm
Friday 8am - 5pm

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