The design of food production facilities/plants is the specialty of EWE Tec Consultants.


The design of food production facilities/plants is the specialty of EWE Tec Consultants. Our team members have hands on experience in the food-processing environment and understand the special demands placed on a facility and its processing equipment.

EWE Tec Consultants has expertise and can offer services in the following Arena:

  • Dairy - Butter, Ghee, Curd, Flavoured Milk, Paneer, WPC, Lactose, Creamer, UHT, SMP, WMP, Ice cream
  • Namkeen & Potato Chips Plant
  • Raw Starch & Modified Starch
  • Bakery & Invert Sugar
  • Jams, Ketchup & Others.
  • Rice & Dall processing. - Rice dehusking, Rice grading and sorting, polishing, sela / Parboiled rice processing etc of upto 100 TPD rice processing capacity.
  • Vegetable Oil Processing -

The plants are designed and layouted keeping in consideration asceptic and clean room conditions and norms of FSSAI & HACCP. The plant design are considering FSSC 22000 & OHSAS certfication.

We offer the following services for the food sector:

  • Production capacity studies
  • Process flow plans
  • Material and work flow plans
  • Clean rooms/HEPA filtration
  • Chilled water/glycol
  • Exhaust/ventilation
  • Condensation control
  • Plant airflow studies
  • Variable volume air systems
  • Cold storage systems
  • Coolers and freezers
  • Halocarbon/freon systems
  • Ammonia systems
  • Glycol systems
  • Heat recovery
  • Distribution systems
  • Lighting systems
  • Switchgear and MCC layouts
  • Controls
  • Process equipment integration
  • Back-up power
  • Process equipment piping
  • Boilers/steam/condensate
  • Natural gas/inert gas
  • Compressed air
  • Hot/cold water
  • Clean-up water/waste water

Food manufacturing units possess a lot of design challenges which are unique to the food industry. Unlike most other facilities, food plants will endure physical and chemical abuse on a daily basis. Therefore there is a need to maintain a hygienic processing environment that can be sanitized on a daily basis with harsh chemical cleaners and sanitizers in order to minimize the risks. The temperature requirements vary from extreme heat of hot processing and cooking to the below zero cooling of products and rooms. The multitude of food product handling equipment moving throughout the facility presents the opportunity for damage to floors and walls with every passing.



+91 77-956-88-262