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Rick de Feijter had a short holiday season, because on the second day of Christmas he had a plane to catch. “I was required to stay in Melbourne for a week, that was standard procedure in corona time, but I certainly enjoyed it,” he says smiling. After one week, and a negative test, he was allowed to fly on to Tasmania. A great assignment was waiting for him there – the installation and active commissioning of all the equipment that was shipped in August by boat.

The shakers, conveyor belts and pump systems all come from FoodeQ and needed to be seamlessly connected to all the other equipment.
The work activities – at one the largest French fry producers in the world – were jointly coordinated by Rick. On site, he was assisted by a renowned local installation firm. “They delivered great work. They were hard workers who knew what they were doing. In the end, we took more time than we planned beforehand in order to ensure that everything was properly installed, functioning and in sync by way of testing. After all, you are on the other side of the world, so you really want to make sure everything is working perfectly.”

The new modern French fry line was built up in an existing factory, replacing an old line. “A project like this usually requires a little more improvisation, because you are dealing with an existing situation and obstacles you have to work around. Thanks to the good preparations and detailed drawings which had already been done back in Steenbergen, we were able to address many problems in advance. All parties can look back on very smoothly executed project overall. Afterwards, Rick went on a well-deserved road trip, crossing the country from north to east in three days’ time.

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