To establish a truly sanitary environment, food engineers must rethink the importance of hygienic air and its impact on both food products and the teams who manage these processes.
Cleaning/Clean-in-Place (CIP) systems have been around since the 1950s and in many regions and industries, they are now the standard method of maintaining hygienic and effective equipment operation. Yet, we still encounter clients and manufacturers who are unfamiliar with the concept and continue to purchase or specify production equipment or systems that rely heavily on manual cleaning routines, often involving time consuming and expensive equipment breakdown.
Operating as part of Automated Handling Solutions (AHS), Spiroflow and Cablevey Conveyors provides the Scottish oats producer with a bespoke conveyor system.
