Hygienic Design is a foundational element in achieving Hygienic Excellence within the food and beverage industry. We were proud to share our team approach in a breakout session led by Wessel (Wesley) Pieterse and Enrico Visconti: "How to Achieve Hygienic Excellence by Design„. A full room of over 100 people demonstrates the impact and relevance of our efforts. If any of our followers were present, please share your feedback below. After successful modeling and prototyping the new Super HyClean belting concept we decided to proofcheck the concept via European Hygienic Engineering & Design Group (EHEDG) member and independent testing partner Fraunhofer Institute for Process Engineering and Packaging IVV The results have been extraordinary, and customers all over the globe have been very positive about this development. Both the labratory testing and field testing confirmed that by simply replacing the traditional modular belting concept with the Super HyClean concept, food processing companies have the following benefits: • 50-70% less cleaning time, resulting in less water consumption and cleaning labor costs • 40 times less CFU's remaining on the belt surface, reducting the of (cross) contamination More information or want to test it in your Food Processing facility? Please reach out to Wessel (Wesley) Pieterse Enjoy our recap of the show with Bernd Roser, @Frederik Schoen and Maciej Bomba. Want to hear the full story? Let us know! #EHEDG #hygiene #foodsafety #conveyorbelts #habasit
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