Controlling Cost

The problem: Hot water hygiene.

Traditional techniques for cleaning and disinfecting surfaces such as floors, walls and equipment in food processing, manufacturing and packaging plants use large quantities of hot water and a number of steps.

The use of these volumes of water brings along a number of different challenges, which all raise the cost of food preparation:

  • Large volumes of water have to be heated and maintained at 70˚C, increasing energy bills
  • These volumes of hot water create a lot of condensation, which increases the risk of microbial contamination
  • Hot water cleaning requires the use of large quantities of chemicals, which may be toxic to cleaning staff, or leave residuals on cleaned surfaces
  • The cleaned equipment and its environment must be chilled back to the required temperature to reduce the impact on food quality and cut the risk of microbial growth
  • The resulting waste water is contaminated with both chemicals and food waste, so that it cannot be disposed of through the sewage system without costly effluent processing

Increasing retailer standards mean that hygiene is the fastest growing operational cost in food industry businesses.

 

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