FJB Systems' professionals pride themselves in generally being multi-disciplined, enabling them to provide a one stop service. However, each member has key specialist skills and experiences and they operate together as teams to cover all aspects of design, project management and execution. Dissimilar as the skills of these disciplines may be, all share the same commitment to, and familiarity with, food processing technology. Dependant on the needs and requirements of any project, the specialist/s most suitable for the project will be selected.

The following provide brief summaries of each specialist's background and key skills. A full copy of their Curriculum Vitae can be downloaded either in PDF (Acrobat) format or in text format:

 

The Teams

The Building Team consists of qualified structural engineers, architects and building surveyors.

The Process Engineering Team, which is the most important element on any food processing project, has specialists who have worked in the food processing industries and know the most economical solutions for the process requirements.

The Refrigeration Team is well versed in refrigeration systems for all types of food chilling and freezing, cold storage, refrigerated transport and air conditioning in the whole spectrum of temperature controlled environments together with the latest computer control and monitoring systems.

The Mechanical & Electrical Services Team uses specialists in both systems design and installation, able to design heavy electrical plant as well as elaborate electronic control systems together with engineers qualified to design hydraulic services, steam producing and reticulation plant, power generation facilities and total energy systems and is able to supervise their installation and commissioning.

The Cost and Contracts Team consists of quantity surveyors and cost engineers with extensive experience in pre-and post-contract administration, budget costings, valuations and contract conditions.

Our Drafting Services provide a full design CAD facility for all FJB Systems projects for the preparation of architectural and engineering drawings.

FJB Systems provides an almost unique one-stop service for the food processing industries. No outside sub-contractor companies are needed, which results in an economic and integrated service with one body responsible for all design and project management requirements of the project.

 

The Specialists

John Bowater founded FJB Systems in 1990. He had previously gained 30 years of engineering and management experience with the Vestey Group of companies, a large multi-national company involved in ranching, meat and general food processing, trading, cold storage, vegetable and fruit canning, freezing and refrigerated transport. Of those 30 years, 15 years was spent as the Vestey Group Chief Engineer and Managing Director of their international food and cold storage consultancy division.

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Edwin Bowater has accumulated over ten years engineering and management experience within the food processing industry within Europe and Australasia. Two of those years were spent as the Chief Engineer of two large-scale Australian beef packing and freezing plants. He has been a partner of FJB Systems since 1998, and is involved with the design, project management and commissioning of meat and food processing projects.

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Chris Glover is retained by FJB Systems as our Project Coordinator and Commercial Contracts Manager. Chris has over 18 years engineering and management experience with the Vestey Group of Companies, and spent 15 years as the Vestey Group Chief Quantity Surveyor and Commercial Director of their international meat and refrigerated food and cold storage consultancy division.

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Bill Oldfield has over forty years accounting and business experience in the meat and food processing industry. He has gained extensive experience in financial and accounting matters involving all aspects of the food industry, with specific expertise in the meat industry. Bill has been retained by FJB Systems for specialist business planning and for implementing cost accounting systems for UK and overseas clients.

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Nick Wykes has 36 years experience in livestock farming & management. His technical expertise covers the breeding, fattening and general farming of cattle, sheep and pigs to produce high quality meat products for world export markets. Nick held the highest management position in the Vestey Group, involved with their world farming interest, particularly in South America, Australia, New Zealand and the UK. Extensive technical and managerial experience in stock farming.

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Frank Weaver has 23 years engineering and management experience with the Vestey Group of Companies. His career started as trainee Deputy Chief Engineer of the group cold storage company and progressed to Head Office Group Refrigeration Manager. He later gained 4 years experience as Head of Engineering for Exel Logistics based in the UK. He was responsible for maintenance of existing cold storage, freezing, processing and warehousing facilities in both the UK and mainland Europe. Now retained by FJB Systems for detailed refrigeration design and site management.

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Peter Bridle is a specialist in the running and project management of meat, cold storage and food processing businesses. He has gained 18 years engineering and management experience within the Vestey Group of companies working as a Works Engineer, Project Manager and Consultant. He has since gained 7 years experience as Director of Mott UIC, part of the Mott MacDonald Group, implementing and managing food industry projects, particularly within the Soviet Union.

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Peter Clark is a specialist in livestock rearing and purchasing, meat factory management and world-wide meat marketing. His thirty years financial, production and management experience was gained in the Vestey Group of Companies. Extensive experience in top management of the group with full responsibility for the South American and European operations. He had total responsibility for cattle purchase, plant production, financial controls, sales and distribution. Since leaving the Vestey Group, involved with the J. Sainsbury group and specific meat projects.

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Stan Ritter is retained by FJB Systems for building design and project management of food and meat related projects. He has thirty years experience in the drafting and detailed building design of industrial projects, principally within the food industry, working both in the UK and internationally. Eight years experience on detailed structural design working for a structural engineering consultancy, followed by five years experience in a building contracting company. For fifteen years hw worked for an international food industry consultancy working within the UK on cold storage and food processing projects, ensuring that the structural and building parts of the project integrated successfully and economically with the process layouts. Extensive project management experience in ensuring the site works comply to the design requirements and standards of the contract.

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Keith Payne is a New Zealand trained architect now specialising in the design of food processing plants. He has been responsible for the design of numerous abattoir and cold storage facilities and now has some fifteen years of experience under his belt.

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John Busby is a specialist in the design and construction of dairy processing plants and has had eighteen years engineering, sales and management experience with APV, one of the two principal world suppliers of food manufacturing equipment. This experience has principally been of the dairy industry within Eastern Europe and Russia and he has participated in numerous studies and technology transfers.

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