The large volumes involved when processing meat products carry the risk of spreading pathogenic germs. In this context, the chain already begins with the farmer and the subsequent transport. Hygiene remains a major issue. No matter whether it is during fattening, slaughtering, cutting, storage, freezing, smoking, the preparation of ready meals, packaging, shipping and each subsequent processing step.
The issues faced by manufacturers vary technically according to the nature of the business and the contamination that needs to be removed, such as proteins, grease and colourings. Ultimately, however, manufacturers share the same focus: High-quality and safe food for the consumer. By identifying weak points and adapting cleaning and disinfection protocols, our experts 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:
- CUTTING PROCESS
- SAUSAGE FACTORY
- KNIFE DISINFECTION
- BOX WASH
- PERSONNEL HYGIENE
- CIP AREAS
i.a. blood disinfection
- MEAT CHOPPING
MINCING AND MIXING
- MEAT BREWERY
Significant time and cost savings due to less effort and personnel
Reduction of energy costs
Reduction of the cleaning time
Less risk and more product and yield security
Improvement of the water quality
Removal of biofilms and organic contaminants without mechanical intervention
Enabling error-free / error-reduced production
Reduction of undesirable bacteria, fungi, spores and viruses
Planet Innovation GmbH CIP and foam cleaning in practice
Figure 1 illustrates a typical soiling resulting from the slaughtering process.
Figures 2 and 3 illustrate our application technician cleaning with our foam cleaner. The foam is distributed by a low-pressure system with automatic admixing.