1

The Winery Engineering Association proudly acknowledges the support of its

Patron Sponsor & Founding Sponsor

As vintage draws to a close and we begin thinking about the planned workload ahead, this also marks the final planning stage of the WEA conferences. This year we will be running 2 main conferences, one in Australia and one in New Zealand. First off the mark is our New Zealand conference on the 21st and 22nd of July at Marlborough Convention Centre in Blenheim. This bi annual conference has proven to be very successful each time the WEA has undertaken it and continues to grow with the support of both members, associates and the general NZ wine industry. I would encourage all NZ members and their peers

www.wea.org.au

WineLines May 2016 Issue

Newsletter of the Australian Winery Engineering Association

President Ben McDonald

Treasury Wine Estates Ben.McDonald@tweglobal.com

Treasurer

Andreas Reisinger Taylors Wines

andreasr@taylorswines.com,au

Secretary Ray Pender

Australian Vintage Limited rpender@australianvintage.com.au

Postal Address

PO Box 433 BURONGA NSW 2739

Phone

03 5022 5100

Facsimile 03 5022 5135

Conference Organizer Trevor Leighton

PO Box 432 Buronga

NSW 2739 Ph. 03 5024 8611 Fx. 03 5024 8925 Mb. 0417 597 956

tleighto@bigpond.net.au

Speaker Coordinator & WineLines Editor

David Clark Ph. 03 5358 2059 Mb. 0412 518 685 djc2@bigpond.com

In This Issue ssss • Presidents Report – Ben McDonald • WEA 2016 New Zealand Conference • WEA 2016 National Conference • Regional Events • WEA Membership • SIMEI 2015 Report – Blair Hanel – WEA Committee Member • Ultra Violet Tank Sanitisation – Alex Farren – CEO & Founder - BlueMorph • Programmed’s Diversity Journey – Martin Crabb – Senior Business

Development Manager • 10 Tips for Deploying EtherNet/IP – Gregory Wilcox – Global Development

Business Manager – Rockwell Automation

WEA Presidents Report

2 to attend this event. As always there is a small contingent of Australian members that make the journey and I would encourage any Australian members that are interested to book in early and see what unique offerings the NZ industry have. The NZ conference theme this year is “Winery Resource Management = Sustainability”. The Australian conference this year moves back to Serafino Winery in McLaren Vale and is planned for the 7th & 8th of September. This year’s theme is “innovation for Smarter Solutions”. Please ensure that you mark this in your calendar and keep your eye out for further details as they are published. Please keep an eye on our website and in WineLines for more details of these events. Wishing you all a safe and successful march towards the end of the financial year Cheers, Ben. Ben McDonald – WEA President

WineEng 2016 - NZ

Venue & Date The biennial WEA New Zealand conference and exhibition will take place in 2016 in Blenheim in the Marlborough area of the South Island during Thursday 21st and Friday 22nd July with the venue being the Marlborough Convention Centre which is centrally located and within close proximity (walking distance) to a variety of accommodation options Conference Theme The theme title for the 2016 New Zealand conference will be ‘Winery Resource Management = Sustainability’. As the theme suggests the conference will focus on the efficient usage and application of resources such as water, energy, refrigeration, wastewater treatment & reuse plus a number of other winery resource areas.

- 2016 New Zealand Conference -

3 Conference & Exhibition Program Conference registration will commence at 9.00am on the 21st following which conference delegates will have the opportunity to view the associated exhibition prior to the conference formally commencing at 10.00am. Welcome & Key Address Delegates will be welcomed by WEA President Ben McDonald following which the keynote address will take place and we are extremely pleased to be able to advise that the address will be given by Mr Gerald Hope – Chief Executive of the Marlborough Research Centre with the title of Gerald’s address being “Is Sustainability Achievable for the Predominate Land & Water Users in Marlborough?” – What Role & Responsibility do the Wineries have to Mitigate & Manage Waste in Support of Landowners? Conference Sessions At the conclusion of the keynote address one and a half days of technical presentations will commence with 14 technical papers being delivered covering a diverse range of subjects, in addition to the technical sessions we have included a special session at the end of day one that will feature an educational wine tasting that will be chaired by Wine Marlborough General Manager Marcus Pickens and conducted by Wairau River Wines Operations Manager Nick Entwistle, in this tasting Nick will take delegate participants through a tasting of approximately 8 Sauvignon Blancs produced in various regions of New Zealand and will describe the differing characteristics and attributes and the reasons for the differences. Please note that this session will be limited to 100 participants and therefore interested delegates will need to book for the session when registering for the conference. Conference Dinner During the evening of the 21st the conference dinner will also be held at the Marlborough Convention Centre and apart from being able to enjoy some fine food and wine with colleagues and friends, there will be the opportunity to participate in a WEA traditional raffle and get the opportunity to win some great prizes whilst at the same time supporting a wonderful charitable organization that in this particular instance will be the New Zealand Child Cancer Foundation who will receive all proceeds raised by the raffle. Please note that in the tradition of our conference dinners we have a BYO arrangement to encourage everyone to bring his or her own wines.

WineEng NZ 2016

Put this in your diary! July 2016, Blenheim, Marlborough NZ • Pre-conference event

• Two day conference

A chance to visit NZ wineries and meet with New Zealand colleagues to discuss common issues. Further information will be on our website www.wea.org.au

4

2016 WEA NZ CONFERENCE PROGRAM

ThuRsdAy, 21sT July, 2016

9:00am Registration and view Exhibition - Tea/Coffee available

10:00 AM – 12:15 PM Chaired by Mr. Ben McDonald, (President of the WEA) 10:00 am Welcome Mr. Ben McDonald, President Winery Engineering Association 10:15 am Key Note Address Mr. Gerald Hope – Chief Executive – Marlborough Research Centre 10:45 am Putting Realistic Numbers into Wine’s Story” Mr. Andrew Barber – Director - Agrilink NZ - New Zealand Winegrowers 11:15 am “Peak Performance – Power & Water Savings in the Vineyard” Mr. Mike Cooper – Operations Manager – Southern Water Engineering 11:45 am Treatment & Reuse of Winery Wastewater Mr. Mike Carson– Operations Manager – JJC Operations

1:30 PM – 3:30 PM Chaired by – Worley Parsons NZ 1:30 pm Sustainability Through Refrigeration Energy Efficiency & Technology Choice Prof Don Cleland – Head of School, Engineering & Advanced Technology – Massey University 2:00 pm “Putting Your Money Where Your Must is” – A Review of Winery Refrigeration Economics Mr Adrian Dickison – Technical Director – Chemical Engineering – Beca Mr Richard Fouhy – Senior Mechanical Engineer - Beca 2.30 pm How Efficiently Are You Using Compressed Air & Nitrogen Gas On Site? Mr Hussam Gabriel – Technical Sales Engineer – Industrial Air – Atlas Copco 3.00 pm Enabling Innovation, Productivity & Global Supply Chain Effectiveness Through the Connected Enterprise Mr Phil Terlesk – Information Solutions Manager for Asia Pacific – Rockwell Automation 4:30 PM – 5:30 PM

Chaired by Mr. Marcus Pickens - Wine Marlborough and conducted by Mr. Nick Entwistle - Wairau River Family Estate

4:30 pm Educational Tasting – New Zealand Sauvignon Blancs 5:30 PM Day one conference sessions conclude 5:30 – 6:00 PM Free time to view exhibits

Display Area Afternoon Break 3:30 PM – 4:30 PM

Display Area LUNCH 12:15 PM – 1:30 PM

Conference Opening

5

7:00 PM Pre Dinner Drinks 7:30 PM Conference Dinner MC’s: Mr. Craig La Hood - General Manager NZ – Programmed Property Services Mr. Sean Doherty – Food & Beverage Account Manager – Rockwell Automation NZ In the tradition of our conference dinners we have a BYO arrangement to encourage everyone to bring his or her own wines to share at the dinner.

FRidAy, 22Nd July 2016

8:45 am Visit Exhibition, Tea/Coffee available 9:00 AM – 10:30 AM

Chaired by Programmed Property Services

9:00 am “Everyone Who Goes to Work Comes Home Healthy & Safe” – Understanding the New “Health & Safety at

Work” Act Mr Marcus Nalter – Program Manager Construction & Mining – WorkSafe New Zealand 9:30 am Understanding the Tanks We Get Dr Dean Saunders - Study Group Member – NZ Society for Earthquake Engineering . 10:00 am Asset Improvement & Optimisation Mr. Matt Saunders – Project Manager – Worley Parsons

11:00 AM – 1:15 PM Chaired by Mr Sean Doherty – Food & Beverage Account Manager - Rockwell Automation NZ 11:00 am Yealands Wine Group Sustainability Initiatives – Solar Array & Hot Water Generation Mr. Jeff Fyfe – General Manager Winery & Operations – Yealands Wine Group 11:30 am Membrane Systems in the Winery + Detection & Identification of Wine Spoilage Yeast using qPCR Mr. Robin Brister – Sales Manager Systems F&B Asia – Pall Corporation 12:00 noon Titanium and its use in Filtration Mr Scott Russell – Director of Business & Finance – AMS Filtration 12:30 pm Part One: Application of Oak to Wine Utilising Advanced Engineering & Materials and Accelerated Wine

Maturation Mr Peter Warren – CEO – Ausvat Part Two: Alternatives to Oak Barrel Maturation & Flavour Potential of Reclaimed Oak Dr Kerry Wilkinson – Associate Professor of Oenology – The University of Adelaide 1:15 pm CONFERENCE CONCLUDES 2:15 pm Optional Winery Site Visits

_______________________________________________________________________________

Display Area Morning Break 10:30 – 11:00 AM

Display Area LUNCH 1:15 PM – 2:15 PM

6 Exhibition In the order of 30 companies from both New Zealand and overseas will be exhibiting at this year’s event covering a wide range of products and services therefore making it a great opportunity to discuss current and future requirements with a range of suppliers in one place. Generous time breaks for morning/afternoon tea and lunch have been scheduled into the conference program in order to allow delegates to view the exhibits and have discussions with suppliers plus there will also be the opportunity before and after conference proceedings each day. These periods are also a great opportunity for networking with industry colleagues. Pre-Conference Event Arrangements are being finalized to hold a pre-conference workshop at Constellation Wines - Drylands winery located at 237 Hammericks Rd, Blenheim during the day prior to the New Zealand conference being Tuesday 20th July, at this point in time it is planned for the workshop to commence at 10.00am and finish at around 1.00pm, this will then be followed by lunch (finger food) which in turn will be followed by a conducted tour of the winery for those interested parties. Please note that attendance at this event is limited to a maximum of 35 participants so those interested in attending should book their spot as soon as possible by contacting David Clark via djc2@bigpond.com , there will be a small charge per head to cover catering costs the amount of which is as yet to be determined. The proposed workshop will deal with technology and processes developed by Australian company Ausvat and will be in 3 parts and cover the following :- Part One Ausvat CEO & founder Peter Warren will talk about the following products and processes that have developed :-

• New Generation “Stakvat” - Basically a 900 ltr volume S/S maturation vessel fitted with interchangeable HDPE wine maturation membranes for controlled and variable wine maturation. A demonstration unit will also be on show so that workshop participants can assess the features for themselves.

• “Oakbak” Process - Reclamation of oak staves from decommissioned barrels.

• “Firvin” Process – Far Infra Red heat treatment (toasting process) of reclaimed oak staves and how this oak is applied to wine. This section of the workshop will include a video showing a batch of reclaimed oak staves going through the toasting process.

Part Two Dr Kerry Wilkinson – Associate Professor of Oenology at the University of Adelaide will give a detailed presentation and explanation of the analytical tests conducted on each of the above processes and the associated results including a comparison of results on batches of the same wine going through maturation via “Stakvat” versus traditional oak barrels. Part Three The final part of the workshop will include a comparative replicate tasting of wine that has gone through maturation via both processes.

7

- 2016 WEA National Conference & Exhibition -

WineEng 2016

Venue & Date As advised in the February 2016 edition of “WineLines” the 2016 National conference and exhibition will be held at the Serafino Winery in the McLaren Vale area of South Australia during Wednesday 7th and Thursday 8th September. Conference Theme The theme title for the 2016 National conference will be ‘Innovation for Smarter Solutions’ The conference will therefore focus on innovative ideas and concepts that in turn will provide smarter solutions for improving methods of production, increased efficiency, waste reduction and product quality. Speaker Program Formulisation of the speaker program is well underway with a good number of speakers from both Australia and overseas covering a diverse range of subject matter already being locked into the program with some examples being as follows: -

• Geographic information system (GIS) applications in the wine industry • Innovations and advanced technology for vineyard machinery • Developments in grape sorting technology • Ultra Violet tank and barrel sanitization • Titanium filtration • Innovation, trends and the future of synthetic and natural refrigerants • Rapid extraction techniques for red wine production • Developments in real time monitoring of fermentation • Closures – our changing understanding • New innovations and developments in solar energy generation and storage • Enabling innovation, productivity and global supply chain effectiveness through the connected

enterprise Exhibiting Regarding suppliers interested in exhibiting at the exhibition please contact Trevor Leighton at either trevorleighton@wea.org.au or 0417 597 956.

8 Pre-Conference Event Many of you will be aware that we have run a pre-conference event during the day prior to the conference in recent year’s which basically have consisted of private site tours of plant installations that are either directly associated with the wine industry or like industries, examples being wastewater treatment plants, Glass manufacturing, brewery’s and wineries. Planning is in the early stages for this year’s pre-conference event and we would welcome any suggestions you may have in regards to the format of the event and potential facilities to visit, it may well be that your preference would be to attend a half day workshop dealing with issues associated with a particular topic be it filtration, refrigeration etc., etc. Please forward any suggestions you may have for a pre-conference event ASAP to Geoff Leighton at gpuch39@gmail.com or contact Geoff on 0412 971 837.

WineEng 2016 Put this in your diary! September 2016 Serafino Winery McLaren Vale, South Australia

• Pre-conference event

• Two-day conference

Further information will be on our website www.wea.org.au

- Regional Events - With vintage having been the main focus for our members over the last few months and WEA resources having been committed to conference planning no specific Regional events are planned at this point in time, however as always we are extremely keen to hear from you in regards to topics that you would like to see a Regional event focus on in your area, that being the case please forward any suggestions you may have to David Clark via djc2@bigpond.com

9

- WEA Membership -

Just a reminder for those of you who have not renewed your WEA membership that renewal falls due each year on April 1st. Membership renewals are now also handled separately from the conference registrations. This change will ensure that your membership does not lapse and that in turn you are kept fully informed of all WEA events well in advance of them taking place. As a WEA member you will also have access to the members only section of our website therefore allowing you to access presentation materials from previous WEA conferences. If you know of any colleagues who you believe would benefit by becoming a member of the WEA, application for membership can be made by either going to our website www.wea.org.au or contacting Trevor Leighton on 0417 597 956 / trevorleighton@wea.org.au The annual cost of being a member is currently only $65 which not only entitles members to receive the newsletter and other updates but also entitles them to reduced registration fees to our conferences which in itself can result in savings of around $45 / year

10

- SIMEI 2015 Report –

Report by Blair Hanel – WEA Committee Member & National Sales Manager – Della Toffola Pacific Being my second trip to SIMEI – first back in 2001, I was keen to explore the new Fiera Milano Rho exhibition centre where SIMEI 2015 was staged. SIMEI is the leading international Wine Industry Technology trade fair exhibition in the world and is now in its 26th year of the biennial event. This year’s event also had a focus on craft beer in the sensory workshops. Over four days more than 31,000 visited the show (which was organised by UIV - Unione Italiana Vini) and they came from over 90 countries! The exhibition was housed in 4 gigantic pavilions covering 100,000sqm with over 600 companies showcasing their wares. This is definitely not just an exhibition but has become a must for professional development and international relations. With over 150 speakers at the various WINEPRO events – a new initiative run by the UIV to enrich the event with a platform that addresses the promotion of new technologies. SIMEI is definitely a cross-media fair that uses all the latest technology platforms to make this event such spectacular viewing entertainment. The new Fiera Milano was also easily accessible for all visitors and exhibitors – but be aware that the venue is a long taxi ride from the centre of town. My official role at SIMEI was to participate on the Della Toffola Group stand – with representatives from Italy, France, Australia, Spain, Portugal, Chile, New Zealand & USA …. Our allocated area was a big as the MCG with our own restaurant, wine bar & baristas serving breakfast through to dinner every day over the entire event. This seemed to be a central meeting hub for lots of international guests – especially the Aussies that were looking for a rest and a cold beverage. Some of the key wine making machinery on show covered some key initiatives below: Filtration: Notable equipment from a winemaking perspective was the ever increasing landscape of “crossflow filtration” with over 30 different manufacturers. Many old and new manufactures are all inventing and devising new concepts to rival old technologies specifically in relation to high solids filtration. Many new wine filtration descriptors were taught like Terminator, Lees Stop, OMNIA & Dynamic Spinners! – I presume we will see in various wineries in operation this coming Vintage Australia in 2016.

Della Toffola CFKI 510 sqm crossflow VLS high solids filter c/w s/s sintered membranes

11 Continuous Initiatives: Larger modern wineries are now looking for that competitive operational edge and many Companies had there flashy equipment on show. Della Toffola’s 5 tonne/hour Biothermo Plant was there and was a huge drawcard for many of their visitors. Viticultural: The Vibrating “Inert Cart” from the Tecme Group certainly raised some eyebrows with the concept of Vineyard to Crusher enabling minimal handling.

After meeting and talking to a plethora of industry professionals over the four days and evaluating where the general wine industry stands I am glad to inform that the wine industry is looking rather exciting from a technological perspective. Many new initiatives of machinery advancement that will see the forefront of quality unsurpassed will be the main points of interest over the next decade.

SIMEI has definitely undergone some positive overhauls since my first visit in 2001 at the Fiera in the centre of Milan. It now boasts one of the best events where you can network, learn and evaluate the best technology for making wine in the World.

2017 will be a special year with the SIMEI roadshow crossing the border ….. Headed for Munich.

12

- Ultra Violet Tank Sanitisation – Article from Alex Farren – CEO – Founder of BlueMorph LLC – Oakland, California

Introduction

The initial goal of BlueMorph was to reduce the water and hazardous chemicals used within the wine industry. The idea came about when CEO and founder Alex Farren worked a harvest in 2010. With a biochemistry background his main interest was in the lab, however extra help was needed in the cellar and before long he found himself scrubbing the inside of a tank with caustic solution.

Standing in the large relatively featureless tank, it then dawned that many of the steps could be eliminated by using germicidal ultraviolet light (UVC) to do the work. This was the beginning of BlueMorphUV LLC, Alex picked the name because of a recent trip to Ecuador and the colour of the wings of the BlueMorpho butterfly reminded him of the visible color a UVC lamp produces.

History and Science of UVC

UVC has been in use for decades, many of us are familiar with water treatment systems that sanitize our drinking supply. They operate by killing microorganisms in the water as it passes by. In fact the entire water supply for

New York City is passed through an enormous UVC treatment system. It is also used in heating and air conditioning systems in hospitals to help reduce the spread of infectious diseases, biotechnological labs to help maintain sterile conditions and even in swimming pool and aquarium filters. In 2000, the FDA approved UVC as a suitable replacement to thermal pasteurization of juices. The dose the FDA requires is 40,000μw/cm2, based on the studies and attendant log reductions BlueMorph decided to be more conservative, add redundancy and set a minimum exposure dose of 100,000μw/cm2 to all surfaces of the tank.

13 Almost all of the current applications of UVC utilize the same technology: lamps that emit light at a wavelength of approximately 254nm. DNA absorbs UV light optimally between 260-265nm. UV light causes photoreactions between certain adjacent base pairs in DNA essentially leading to the formation of “kinks”.

Thus, UVC light inactivates and kills microorganisms and cells mainly by causing widespread damage to DNA. This is also why microbiological “culture” type studies are required to verify effectiveness. As UVC simply kills via pervasive damage to DNA, swabbing tests based on Adenosine Triphosphate (ATP) can yield false positives since ATP might still be present in a dead microbe.

Development

As a person with a science background, it was only natural to take a scientific approach. As such, Alex sought out the help of optical scientist and physicist Dr.Noah Bareket and found a contract microbiological lab to conduct the experiments necessary to determine the required UVC dose. Noah is an extremely seasoned scientist with names such as Lockheed Martin and Abbott Labs (optical medical devices) under his belt. Together they worked with the microbiologists to determine the intensity of light required to have up to 6 log reductions on stainless steel. Noah then modeled the behavior of light in a container and this was verified with radiometer studies to come up with an accurate proprietary algorithm that would enable them to determine how long a light source of a given intensity and dimension at a given position would take to effectively sanitize a tank of a given height and diameter.

14 The science was established, the next step was getting a unit built that would effectively accomplish this goal and be built to stand the rigors of a wine cellar. This took a while but fortunately after attending a few trade shows they met with Tom Beard, founder of The Tom Beard Company and decades of experience designing for the industry. Working with Tom, they were able to come up with a design that would endure the hardships of the cellar and effectively sanitize the tanks.

Use within the Industry

The next phase was getting commercial acceptance and actually using the unit in the field. The first company to truly test and implement the technology on a limited scale was Jackson Family Wines. They tested the technology extensively and compared it to their own protocols. Following that numerous other companies tested the equipment, some larger than JFW, others smaller. Overall the technology proved more reproducible than current methods and in many cases more effective. Hall Wines of Napa did perhaps the most interesting study, they did a comparison between their standard 5 step protocol (rinse, caustic, rinse, PAA, rinse), steam and UVC and then followed up with another study comparing their standard protocol to a two-step UVC protocol (rinse, UVC). The results were fantastic, similar log reductions were achieved with both protocols only the UVC used a fraction of the time and water and completely eliminated chemicals.

Results

Treatment Name Tank Site Sampled Total Microbial Load* % CFU

Reduction Log10 Reduction

Pre- Treatment (CFU) Pre-Treatment (Log10) Post- Treatment (CFU) Post- Treatment

(Log10)

H2O Rinse + Steam

Ceiling 58 1.76 11 1.04 81.0 0.7

Wall 51 1.71 3 0.48 94.1 1.2

Floor 596 2.78 59 1.77 90.1 1.0

Caustic + H2O Rinse + PAA + H2O Rinse

Ceiling 22 1.34 5 0.70 77.3 0.6

Wall 21 1.32 2 0.30 90.5 1.0

Floor 423 2.63 2 0.30 99.5 2.3

H2O Rinse + UVC

Ceiling 44 1.64 3 0.48 93.2 1.2

Wall 112 2.05 3 0.48 97.3 1.6

Floor 1,179 3.07 2 0.30 99.8 2.8

*Includes yeast, bacteria, and mold Source Hall Wines

In a time where much of the world is stricken with drought, the implications are significant. The studies performed by JFW, Hall wines, Diageo and others largely indicated that once the tank was visibly clean of biomaterials it could be sanitized effectively with UVC. As can be in the sample data, the results speak for themselves. This can probably be attributed to the fact that light disperses to all corners of a tank more reliably than a spray ball head can deliver a solution.

15

Treatment Name

Tank Site Sampled Total Microbial Load* % CFU

Reduction Log10

Reduction

Pre- Treatment

(CFU)

Pre- Treatment (Log10)

Post- Treatment

(CFU)

Post- Treatment (Log10)

UVC

Ceiling 31 1.49 3 0.48 90.3 1.0

Wall 280 2.45 2 0.30 99.3 2.1

Floor 66 1.82 1 0.00 98.5 1.8

UVC

Ceiling 67 1.83 4 0.60 94.0 1.2

Wall 205 2.31 1 0.00 99.5 2.3

Floor 104 2.02 3 0.48 97.1 1.5

H2O Rinse + Ozone

Ceiling 226 2.35 104 2.02 54.0 0.3

Wall 304 2.48 22 1.34 92.8 1.1

Floor 357 2.55 16 1.20 95.5 1.3

H2O Rinse + Ozone

Ceiling 24 1.38 10 1.00 58.3 0.4

Wall 34 1.53 7 0.85 79.4 0.7

Floor 205 2.31 11 1.04 94.6 1.3

*Includes yeast, bacteria, and mold Source Diageo

The Future

The goal of BlueMorphUV LLC is now to have their technology applied as the industry standard. With the results to back them up, a new look at the way tanks should be handled from cleaning to sanitization should be taken. Tanks that have had relatively clean juice or wine can simply be rinsed briefly and then treated with UVC. Tanks that have had fermenting grapes and pumice require a more aggressive rinse however again, chemicals can be removed from the equation and UVC can be employed once the tank is visibly clean. Chemicals can be maintained on tanks with tartrates, however the chemical sanitizers can be eliminated following a rinse. The high pH of the caustic solution going in to a tank heavily laden with tartrates is decreased significantly as the tartrates are dissolved and by the time it drains, a simple rinse is all that it necessary to prepare the tank for treatment with UVC. Many large facilities employ a simple 3 step protocol, such as: caustic, chlorine dioxide, rinse and do not utilize a neutralization step as it has been shown to be largely unnecessary.

Availability

The initial unit, the UVT200K has effectively sanitized tanks from 5600 liters to over 760,000 liters.

16

BlueMorph now has 3 units available designed so that the technology can be adopted by the entire market from the small boutique winery to the industrial scale operation. There is a huge potential to save vast amounts of fresh water and create a safer work place using this application of this proven technology.

The Payback

Working with industry leaders Jackson Family Wines, BlueMorphUV LLC has developed a cost justification spreadsheet. In most cases a 6-24 month payback can be realized. The following table is based on 100 tanks being cleaned and sanitized for a total of 1500 cycles per year. We believe that in order for green technology to truly have an impact, it must make sense and be beneficial for the bottom line.

BlueMorph Process -- 5 Year Cost Comparison

input fields

50 Weeks per Year 100% Use of BlueMorph process

5 Days per Week 5% Cost of Capital

3 Tanks > 10K gal cleaned/day indicates: 1 UVT200k

3 Tanks 2K to 10K gal cleaned/day indicates: 1 UVT6k

0 # of Tanks <2K gal cleaned/day indicates: 0 UVT2k

Payback: 9.3 months on an investment of $51,450 USD

Process Comparison Traditional BlueMorph

Weeks of Operations per year 50 50

Days of Operations per week 5 5

Days of Operations per year 250 250

Tanks cleaned /day 6 6

Tanks cleaned annually 1,500 1,500

Water used annually (gal) 780,000 150,000

Water used annually (ltrs) 2,952,620 567,812

Annual Cost % reduction

Caustic $2,625 $- 100.0%

PAA $1,783 $- 100.0%

H2O $35,100 $4,500 87.2%

Labor $44,955 $11,239 75.0%

Energy $1,776 $546 69.3%

Maintenance $750 $740 1.3%

Total Annual Cost $86,989 $17,024

Annual Savings

($'s) (b) $69,965 80.4%

Water (gal) 630,000 80.8%

(ltrs) 2,384,808

17

ROI Blue Morph: Cost of Capital 5.0%

Device Price (USD) # Units Period (yr) notes $'s NPV

UVT 200k $49,000 1 0 (a) $(51,450) $(51,450)

UVT 6k $22,500 0 1 (b) $69,965 $66,633

UVT 2k $10,000 0 2 $69,965 $63,460

1 3 $69,965 $60,438

4 $69,965 $57,560

Cost of 1 Unit(s): $49,000 5 $69,965 $54,819

plus: Tax 5.00% $2,450 NPV (excl. income tax) $251,461

Total Initial Invested (a) $51,450 Payback Period 0.8 years

9.3 months

We are pleased to be able to advise that Alex will be travelling to Australia in September of this year and will be presenting at the WEA 2016 National conference which will be a great opportunity for delegates to discuss the UV sanitization process with him on a one on one basis.

18

- Programmed’s Diversity Journey – Article provided by Martin Crabb – Senior Business Development Manager – Programmed Property Services In 2011, Programmed embarked on a workplace diversity journey. Far from being just a catch phrase, the company genuinely views this to be a bedrock of its ability to better meet customer needs. “A truly diverse workforce lets us leverage a variety of strengths and talents so we can meet our myriad customers’ unique needs. It is a bridge by which we build relationships, commercially and personally,” says Programmed general manager talent & diversity, Melissa Donald. Programmed’s diversity and inclusion strategy focuses on four areas: gender balance, cultural diversity — including a 10-Year Aboriginal engagement and employment strategy — generational diversity and people with disability. Achievements Programmed has charted thus far include the direct recruitment or deployment of over 3500 Aboriginal and Torres Strait Islanders across Programmed and customer sites, increased representation of people with disability and at last count, a culturally diverse workforce consisting of more than 50 different nationalities. In terms of gender balance, Programmed increased its percentage of women in leadership in the last five years by 8per cent to 31 per cent, achieved a gender-balanced Board and has seen more women taking up operations and trades roles. They also actively engage the Indigenous community through, for example, the Clontarf Foundation or Yalari sponsorships. “We align ourselves with our customers’ broader aspirations by engaging a person with a disability on their site to support their disability employment goals. We also procure goods to be used in our service to them through leading Indigenous supply chain, Supply Nation,” says Ms Donald. “In this way Programmed lives out our diversity strategy, but also simultaneously helps customers achieve theirs.” In the Northern Territory our Property Services - Grounds team are taking an active role in the correctional justice rehabilitation process with four employees currently part of the ‘sentenced to a job scheme’. This initiative provides an avenue for those in correctional facilities to re-enter the workforce with adaptable skill-sets. “The Darwin branch is wholeheartedly connected to this program and accepts all who participate as one of the team,” said Jo Marshall who heads the Property Services team in South Australia and Northern Territory.

Other initiatives Programmed undertakes includes partnership with Whitelion, who support over 2000 at-risk youths yearly through specialist outreach, education-based prevention and employment programs geared towards positive, sustainable change. Programmed’s support is not just through volunteering but active employment of talented, trained youths Whitelion helps turn around.

Jason O’keefe is a living testament. Deployed as a store assistant on a Programmed customer site in Victoria, Jason has seen his life transformed. “When I first came through Whitelion, I was blown away by the support and structure I was provided with. I learn new things every day and work towards common goals with my peers,” says Jason who Whitelion has evidently equipped with the dexterity for multiple tasks.

19 “I have not only learnt to manage the store but also other skills like operating machinery, a little bit of carpentry work, landscaping, construction as well as sewer and drainage work – there’s always more to learn too!” he says. “Participating in the Whitelion trainee program has been the most rewarding experience of my working career to date. I am surrounded by positive people and proud to work for a company like Programmed” Programmed Property services provide grounds maintenance, landscaping, painting, signage, audio visual, lighting and sustainability services. For more information, go to www.programed.com.au or call 1800 620 911.

- 10 Tips for Deploying EtherNet/IP –

Deploying an EtherNet/IP network can give food and beverage manufacturers flexibility,

visibility and efficiency to boost production and meet changing demands.

By Gregory Wilcox, global business development manager, Rockwell Automation

Price fluctuations and changes in consumer tastes, developments in technology, and the implications of a global marketplace make it difficult but essential for food and beverage manufacturers to measure, monitor and review their processes regularly.

More enterprises are discovering that the plant-wide deployment of a single EtherNet/IP™ network technology helps them to optimize network performance and asset utilization — such as common toolsets (assets for design, deployment and troubleshooting) and skills/training (human assets).

A single system architecture using open, industry-standard networking technologies such as Ethernet and IP (Internet Protocol) delivers the flexibility, visibility and efficiency required to be efficient, cost-effective and competitive. A collaborative approach between business, engineering and IT professionals, suppliers and customers results in a network that makes the most of the technologies available and helps to meet changing market needs.

Here are the top 10 recommendations for deploying EtherNet/IP for food and beverage manufacturers:

1. Understand a networked device’s application and functional requirements. These include data requirements such as communication patterns and traffic types (industrial and non-industrial).

2. Enable a future-ready network design. Use industry and technology standards, reference models and reference architectures. Rockwell Automation and its Strategic Alliance Partner, Cisco®, can help to identify the most appropriate structure for your needs.

3. Create structure within the plant-wide EtherNet/IP network with a logical topology. Define zones and segmentation, then place industrial automation and control system devices, servers or other communicating end-devices within the logical topology based on their location, function, availability and performance requirements.

4. Segment the logical topology into modular building blocks. Create smaller Layer 2 networks to minimize broadcast domains. Use virtual local area networks (VLANs) within a zone to segment different traffic types, such as industrial and non-industrial. Minimize the number of devices to less than 200 within a zone and VLAN. Use firewalls to strongly segment the industrial and enterprise zones, creating an industrial demilitarized zone (IDMZ) that enables secure sharing of applications and data between the zones.

5. Use managed industrial switches. These provide key network services such as loop prevention, resiliency, segmentation, prioritization, time synchronization, multicast management, security and diagnostics.

20

6. Design and implement a robust physical layer reflecting availability and resiliency requirements. Ensure end devices and network infrastructure devices communicate at the best possible speed and duplex. Deploy physical cabling and EMI noise mitigation corresponding to plant conditions and requirements.

7. Determine application and network security requirements. Establish early dialogue with IT, considering applicable IT requirements. Implement a holistic defense-in-depth security approach at multiple application layers using an industrial security policy that is unique from and in addition to the enterprise security policy.

8. Reduce network latency and jitter by using standard network protocols. Protocols include time synchronization using IEEE 1588 precision time protocol (PTP), quality of service (QoS) for control data prioritization and Internet Group Management Protocol for multicast management.

9. Increase control and information data availability. Implement a redundant path network topology such as a ring or redundant star. In addition, use a resiliency protocol to avoid Layer 2 loops while helping to ensure fast network convergence time. These considerations affect how quickly the network will recover from a disruption, which may result in application timeouts and system shutdowns.

10. Deploy a hierarchical network model using Layer 3 switches. Layer 3 switches support inter-VLAN routing between cell/area (Layer 2 network) zones and plant-wide applications and servers. Layer 3 switch capabilities enable design recommendation 4. If the application requires industrialized Layer 3 switches, consider products such as the Allen-Bradley®Stratix 8300™ Layer 3 modular managed switch.

Learn about Rockwell Automation Food and Beverage solutions.

The Journal From Rockwell Automation and Our PartnerNetwork™ is published by Putman Media, Inc.