DELICIOUS, SAFELY PROCESSED FISH PRODUCTION
Special cleaning in the fish processing industry
The large volumes involved when processing fish products carry the risk of spreading pathogenic germs. In this context, the chain already begins with the fish farming and the subsequent transport. Hygiene is a key issue in the subsequent processing. No matter whether it is during storage, freezing, cutting, smoking, the preparation of ready meals, packaging, shipping and each subsequent processing step.
By identifying weak points and adapting cleaning and disinfection protocols, we help our customers to achieve the best possible results. To do this, our employees with many years of practical experience orient themselves to the specific conditions on site.
AREAS OF APPLICATION:
- KNIFE DISINFECTION
- BOX WASH
- PERSONNEL HYGIENE
- SMOKEHOUSE
- SLICER
- FILETING TABLE
- PROCESSING TABLE
OBJECTIVE
Significant time and cost savings due to less effort and personnel
Reduction of energy costs
Complete and holistic disinfection
Reduction of the cleaning time
Less risk and more product and yield security
Removal of biofilms and organic contaminants without mechanical intervention
Reduced contact / handling of disinfectants
Water savings and predictable disinfection and cleaning costs
Improvement of the water quality
Reduction of undesirable bacteria, fungi, spores and viruses
Water savings and predictable disinfection and cleaning costs
Enabling error-free / error-reduced production
Planet Innovation GmbH CIP and foam cleaning in practice
Figure 1 shows a smoke chamber with tar, smoke resin, grease and proteins. The direct comparison between Figures 1 and 2 illustrates that the one-off application of our CIP and foam cleaning enables the residue-free and safe removal of smoke residues.
