sfs

1. A REPORT ON
Plant Operations & Electrical Maintenance Activities
DIPLOMA IN ELECTRICAL POWER SYSTEM
AFFILIATED TO MSBTE
Submitted by
Sushant Anil Patil
Under the Guidance of
MRS. R.O. KAMBLI
DEPARTMENT OF ELECTRICAL ENGINEERING
VPM POLYTECHNIC
THANE (W).

2. 2022 - 2023
Maharashtra State Board of Technical Education
Certificate Of Completion
Of Industrial Training
This is to certify that Mr Sushant Anil Patil with Enrollment No.
2100070445 has successfully completed Industrial Training
(22049) in B.E.S.T from 05/07/2022 to 15/08/2022 for partial
fulfilment towards completion of Diploma in Electrical Power
System from VPM Polytechnic Institute
Code
Head Of the Department Head of The Institute
Seal of the Institute

3. ACKNOWLEDGEMENT
I would like to express my special thanks of gratitude to my
project guide Mr. Rahul Khairnar as well as our Admin Mr.
Biswa who have gave me the golden opportunity to do this
wonderful project on the topic “Repairing of Butter Heating
Cattle Panel” which also help me in doing a lot of research
and I came to know about so many new things I am really
thankful to them.
Secondly, I would also like to thank to our Principal Dr.
Madhukar Dabhade and our HOD Dr. Nitin Lingayat of Dr.
Babasaheb Ambedkar Technological University, Lonere
allowed me to complete this training at VKL.
And not but the list all the people who have helped me
a lot in finalizing this project within the limited time frame.
Date: 31-9-2021
Name: Sushant Anil Patil
Place: VKL Pvt. Seasoning, Rabale.

4. CONTENTS
Chapter
No.
Title
1. Logbook
2. Organizational structure of Industry /
Organizational and general layout
3. Introduction to Industry Organizational
4 Types of major equipment’s / instruments /
machines used in industry
5. Manufacturing process along with production
planning and network
6. Testing of raw material, components and
finished products along with quality and
assurance procedure
7. Major material handling products and
material handling procedures
8. Safety procedure follows and safety gear
used
9. Particular of practical experience in industry

5. CHAPTER NO-01
Organizational structure of Industry / Organizational and
general layout
Vkl seasoning pvt ltd. is the flagship company of the "vkl food
solutions enterprise". since our inception in kerala in 1935, the spice
capital of the world, we have evolved from being whole-spice traders
to one of the India’s largest seasoning & flavour solution providers.
Vision
In pursuit of our group vision, we at VKL want “to create endless
great tasting food & beverage experience for our customers".
Organization is the key to operating a successful and orderly
business. Each person in the company must know his role within
the manufacturing organization and must be cognizant of the chain
of command. Organization structure is visually demonstrated
through organization charts.

7. CHAPTER NO-02
Industry/ Organization (Type of products and services,
history, turn over and number of employees etc.)
VKL creates the finest of food flavors for leading domestic and
multinational brands
1) Flavors that make mouths go WOW!
Food flavor is eclectic mix of art and science. The art lies in
understanding, decoding and visualizing a fragrance or an
aroma. The science lies in creating the same, consistently. At
VKL, we have mastered this art and science to create the finest
of food flavors for leading domestic and multinational brands.
How we do it –
We have a highly application driven approach to developing
flavors. We create end products for our customers, which are
then tested and sampled for consumer response either by us or
by our customers. We have the unique capability to create
flavor solutions for niche needs, and process small order
quantities while ensuring fast turnaround.
VKL provides niche flavor solutions for savory and ethnic
regional food products and profiles across bakery,
confectionary, snacks and seasonings. The BETA chemicals
flavor business acquired by VKL, was a pioneer in creating
India’s leading brands of ethnic snacks, namkeens, beverages
and bakery products. We have combined our flavor and
seasoning capability to create highly innovative solutions for
bakery, savory and snacks.
We supply to over 70% of India’s most reputed food and
beverage companies and to customers in over 40 countries.

8. 2) Adding value to flavors across categories
PARTNERING WITH US WORKS TO YOUR ADVANTAGE
a) Deep understanding of palate
VKL has one of the region’s largest flavor banks. Our flavor
solutions adopt our deep understanding of the regional’s
ethnic palate to create unique and authentic solutions for the
regional palate by using quality ingredients and state-of-the-
art technology.
b) Integrated solutions
We can create exclusive flavor as per the need. We offer the
complete range of solutions – from Ideation and
Conceptualization to Formulation of Recipe and
Commercialization
c) Innovation through synergy
Being an Indian flavor house we understand regional tastes
and preferences and can craft excellent top notes to increase
your business. Our experts work closely with your R&D and
operations team to optimize the processes and product.
3) Industries that rely upon our vast flavor bank
We are amongst the pioneers in the field of flavor business. It
is well reflected with our presence across the globe, especially
in Middle East, Sri Lanka, Bangladesh and South East Asian
countries. Our presence in India is growing stronger since as
an Indian-born company we understand the regional and
customer preferences better.
Types of Flavors
• Artificial • Nature Identical • Natural
Flavor Formats
• Liquid Flavors (Water Soluble & Oil Soluble) •
Encapsulated / Spray Dried • Dry Mix • Emulsions.

9. The main focus of the organization is Food and Beverages. The
company revenue is limited by shares having an authorized capital
of Rs 117.5 Cr and a paid-up capital of Rs 1.27 Cr as per MCA.
CHAPTER NO-03
Types of major equipment/instruments/ machines used in
industry with their specification, approximate cost and
specific use and their routine maintenance.
The process of changing raw ingredients into food, in a way, that
can be consumed by humans or animals is termed as food
processing. Generally, clean, slaughtered and butchered or
harvested components are taken and are used to produce
attractive and marketable food products. A broad variety of
machinery and equipment, gages, instruments are used in the
food processing industry. The role of engineer in the food
industry has gained a considerable prominence over the past
couple of decades. The food processing I ndustry is extremely
diverse, complex and evolved. There's a continual need for
process innovation with the consumer market becoming more
demanding and sophisticated. The consumer expects novelty,
value for money, excitement and a product that is safe in tamper-
proof packaging.

10. The equipment in food processing refers to processing machines,
components, systems used to cook, handle, package, prepare or
store food and food products. Although this equipment is primarily
aimed towards consumability, preservation, palatability, few pieces
of equipment also perform auxiliary or main functions such as
preparation, handling and packaging. To execute the various unit
operations necessary during a complete production cycle, such as
separating, baking, mixing, freezing, washing and sealing, a wide
range of food processing equipment are available. These
equipments are employed to produce food and food product
applications such as bakery goods to beverages and
dairy. The food processing equipment can be designed and
constructed to handle solid, semi-solid and liquid products, in a
batch-wise or continuously, depending on the demands of the
operation.
The optimal design and construction of the food processing
equipment depends on the specifications and requirements of the
particular food processing application.
Let's have a look at the different types of food processing equipment
which are categorized depending on the common functions used in
the food processing industry.
A) PREPARATION EQUIPMENT
1. CLEANING
Cleaning, grading, sorting, peeling or skinning are some of the unit
operations employed by manufacturers during the preparation of raw
material.
The cleaning process divided into wet and dry is done to remove
contaminants and foreign matter from the surface of raw food
material. The food processing equipment employed during this
process are -

11. Wet Process:
Dry Process:

12. 2. GRADING
This type of food processing is closely related to sorting and often
precluding. We can determine the overall quality by assessing

13. several food matter characteristics. The food processing equipment
employed during this process are -
 Image Processors
 Tungsten Lights
 Laboratory Equipment
3. PEELING/SKINNING
To increase the overall quality or appearance of the final food
product, inedible or undesirable material are removed by this food
process. The food processing equipment employed during this
process are -
 Carborundum Abrasive Rollers/Bowls (Abrasion peeling)
 Pressure Vessels (Flash steam peeling)
 Stationary/ Rotating Blades (Knife peeling)
 Conveyors and Furnaces ( Flame peeling)
4. SORTING
The operation is quite similar to dry cleaning process. Based on a
measurable physical characteristic, sorting classifies and separates
contaminants and foreign matter from raw food material. Food
processing equipment used during this process are -

14.  Sieves/Screens (Size sorting)
 Sorting Machinery
 Machine Vision Sorting Systems
 Sorting Conveyors
 Disc Separators (Shape sorting)
 Equipment used in dry process in cleaning.
5. Cutting/Chopping:
 Slicing Machines
 Knives/Blades
 Meat Grinders
4. MIXING/BLENDING
To achieve and maintain a uniform mixture, mixing combines and
disperses two or more components into one another. The type of
equipment depends on the food components form.
Fluid Mixers :
 Anchor Mixers
 Agitated Tanks

15.  Paddle Mixers
 Turbine Mixers
Dough/Paste Mixers :
 Cutter Mixers
 Horizontal Dough Mixers
 Sigma-Blade Mixers
Solid Mixers:

16.  Drum Blenders
 Diffusive (Passive) Mixers
 Convective (Active Mixers).
CHAPTER NO 04
Manufacturing process along with production planning and
network
Different departments contribute in the processing of raw
materials until is a finished product. The efficiency with which the
units collaborate in so doing is critical, and this mechanism is
called Production planning and control. This brings all resources
together to assess future market demand and production planning
is done in advance to establish the route each individual item
assembly, setting and finishing would take as well as releasing
required orders to initiate certain activities. Below outlines the
basic production cycle: Production system cycle A computerized
system with a data base and coded software, of late has been
widely used to utilize data in the data base to improve production
planning. Such one software package used to identify bottlenecks
and losses is FlexSim CT3 to improve the overall plant through
put.

17. CHAPTER NO 05
Testing of raw material, components and finished products
along with quality and assurance procedure
Quality is a measure of the degree of excellence or degree of
acceptability by the consumer. It is also defined as the combination
of attributes or characteristics of the products that have significance
in determining the degree of acceptability of the product to a user.
The industry defines quality “as the measure of purity, strength,
flavour, colour, size, maturity, workmanship or any other distinctive
attribute or characteristics of the product”. According to USDA
“quality is the combination of attributes or characteristics of a product
that has significance in determining the degree of acceptability of the
product to the user”. For the consumers “Quality means
wholesomeness, freshness, good nutritional value and good
organoleptic (texture, colour, aroma and flavour) properties.
Quality, therefore, refers to a general framework that serves to hold
all the constituents of the commodity together. So, comprehensively
explained and introduced commodity has a point of special
importance; respective merits which call for mention with wide and
deep knowledge of the commodity to profit by such varied
experiences. Generally, quality accounts for the expression of
cultured customers of refined society. On the whole, food quality is
understood as a severely devotional spirit to launch a new
commodity in the consumer’s court. Thoroughly, typical quality gives
unique value with wonderfully varied interest in the fondness of the
commodity. Everything that for good or evil has entered into the
making of a product has also entered into the texture of that produce,
commodity or thing.
The qualitative attribute is a taste change exercise and it reflects the
powerful value-added instinct or characteristic of the product. It also
signifies genetic makeup or ancestry or assumed perfection, and that

18. channelize a new line of influence. The interest that a particular
commodity produces/generates in its consumer acceptability is
governed by certain prevailing tastes/attributes, and these
tastes/attributes may last for a time only and these tastes/attributes
differ enormously from those of every other. These qualitative
attributes impart variety to the quality and the quality of acceptability.
Overall, the rated ability of a product, the quality is necessarily
moulded by the Culture, Ideals, Mental And Moral Tendencies of the
masses to which it has been introduced and therefore overall
acceptability to a large extent is determined by these. The product-
consumer relationship with particular regard to quality of the
produce, howsoever original it may seem to be, is often due to the
way it meets or anticipates the general taste of the public to which it
appeals.
Quality Assurance in contrast to quality control is the implementation
of quality checks and procedures to immediately correct any failure
and mistake that is able to reduce the quality of the interim products
at every production step. According to the International Standards
Organization (ISO 8402 – Terminology), Quality assurance is “all
those planned and systematic actions necessary to provide
adequate confidence that a product or service will satisfy given
requirements for quality.” Quality assurance system in the are much
more extensive in scope than quality control programs.
They include the inspection, testing, and monitoring activities of
quality control programs, along with additional activities that are
devoted to the prevention of hazards and quality defects. The
activities are integrated and interrelated to form a system. Quality
assurance systems are intended to provide confidence to a food
company’s management, its customers and to government
regulatory agencies that the company is capable of meeting the food
quality and food safety requirements. These quality systems include
documents that describe operations and activities that directly relate
to food quality and safety. An example of a quality assurance system
is the ISO 9001:1994 quality assurance system standard, which was

19. replaced by the ISO 9001:2000 quality management system
standard. In companies that operate with quality management
systems, the quality assurance activities are integrated into the
quality management systems.
Need for food quality assurance
1) Customer expectations

20. Customers have become more demanding and
knowledgeable. They are more concerned about the
ingredients of the food product and hence maintaining
optimum quality standards in the food industry has
become very necessary.
2) Environmental-concern
Nowadays, people are more concerned about the
environment and environmental protection laws have
become more stringent. Hence, employing environmental
friendly methods in the food industry has become
necessary. Quality assurance plays a big role in all this.
CHAPTER 6
Major material handling product (lifts, cranes, slings, pulleys,
jacks, conveyor belts etc.) and material handling procedures

21. Material handling equipment is any tool used to aid in the movement,
protection, storage, and control of materials and products.
The equipment used to do so can be broken down into four main
categories. Each category has a wide variety of useful equipment
that makes safely moving heavy materials or large volumes of
materials easier.
Storage and Handling Equipment
The title of this equipment category is pretty self-
explanatory. Storage equipment is used to hold materials while
they wait to be transported from the manufacturer or wholesaler to
their final destination. Having the right storage equipment can
increase efficiency on the production floor and maximize space
utilization- two very important factors in any production environment.
Examples of storage and handling equipment include:
• Racks: such as pallet racks, drive-through or drive-in racks, push-
back racks, and sliding racks
• Stacking frames: these are interlocking units that enable stacking
of a load so crushing doesn’t occur
• Shelves
• Bins and drawers
• Mezzanines: elevated floor systems that are installed between the
production floor and ceiling in order to provide additional storage
space. Most of these structures can be dismantled and moved with
ease.

22. Engineered Systems
This type of material handling equipment are typically automated
units that work together to enable efficient storage and transportation
of large materials or large volumes of materials around the
production floor. Examples of engineered systems include:
• AS/RS: Automated Storage and Retrieval Systems (abbreviated as
AS/RS) are large automated structures that involves racks, aisles
and shelves that are accessible by a type of mechanized shuttle
system (like a cherry picker) for the quick retrieval of items.
• Conveyor systems: Automated conveyor systems carry heavy
materials to specified destinations using belts, flexible chain, or live
rollers. It is a highly efficient equipment to move large volumes of
material quickly.
• Robotic delivery systems– These automated systems are ideal
for moving products on an assembly line or transporting goods
throughout a plant or warehouse.
• Automatic guided vehicles– These vehicles are mobile robots
that follow specific markers or wires in the floor to move large
materials around a manufacturing facility or warehouse. Vision,
magnets, or lasers can also be used as methods for AGV navigation.
Industrial Trucks
Powered industrial trucks, such as forklifts, are used to move large
materials or large quantities of materials around the manufacturing
floor. They are also utilized to efficiently load (or unload) heavy
objects onto delivery trucks. Industrial trucks are very useful when
there is insufficient flow volume to justify the implementation of a
conveyor system. Examples of industrial trucks include:
• Hand trucks– Also known as a dolly, or box cart. Hand trucks are
l-shaped box-moving handcarts with handles at one end, wheels at
the base, and a ledge to set objects on.
• Pallet jacks– These are tools are the most basic form of a forklift
and used to lift and move pallets within a warehouse.
• Pallet trucks– Manual operated or powered industrial forklifts.
• Walkie stackers– A pedestrian walk-behind stacker with a mast for
lifting pallets to heights.
• Platform trucks– These are similar to a two wheeled dolly, but with
an extended deck.

23. • Order picker– An electric lift truck specifically designed for filling
individual customer orders. This requires piece-part picking rather
than selecting full pallets or unit loads.
• Sideloader– Automated tool similar to a fork lift that loads and
unloads from the side of the machine rather than the front.
• Automatic guided vehicles
Chapter 7 Safety procedures followed and Safety Gear Used
Gumboots
A pair of safety shoes (also known as safety boots) is personal
protective equipment (PPE) for protection of foot at workplaces.
Such shoes are designed to provide protection from electrical
risks, slipping and chemical spills. They are equipped with
slipresistant soles, materials that protect the feet from falling
objects and metallic or non-metallic protective materials, for
constant protection of the toes.
Following are the examples of work environments were the
safety shoes are mandatory:
Handling heavy objects or tools that might be dropped
(Impact resistant)
Handling pipes, tree trunks, stones, rolls, wheels or round
shaped items that might roll over on feet
Handling hazardous material (HAZMAT)

24. Works involving sharp tools such as knife, axes, nails, scrap
metals and glasses etc.
Working with live or dead electric cables
Working on a floor which might produce static electricity
Safety Gloves
Used for protecting hands from the materials that may harm

25. Chapter 8 Particulars of Practical Experiences in Industry
Chapter 9
Short Report / Description Of the Project

26. Chapter 10 Special Challenging experiences encountered
during training