Hygienically safe, efficient and low-chemical cleaning with dry steam
In food production industry, cleanliness and hygiene are non-negotiable.
Production facilities must:
be free of organic residues, ensure microbiological safety, meet legal and normative requirements, be quickly available again and at the same time be operated in the most resource-efficient manner possible.
The challenges are increasing as facilities are becoming increasingly complex, more sensitive and harder to reach.
Typical challenges:
- Fat, protein, starch, sugar, oil and organic residues that accumulate on machines, conveyor belts, cutting tools, mixers or filling systems.
- Biofilm and germ formation on hard-to-reach surfaces or in cracks and crevices.
- Plant sensitivity: Electrical components, sensors and pneumatic systems must not get wet.
- Elaborate wet cleaning processes, which result in long drying times and limit plant availability.
- High risk of contamination, if not cleaned thoroughly.
- Use of strong chemicals, which are expensive, can leave residues and require high safety requirements.
- Strict audit and certification requirements (HACCP, IFS, BRC, GMP).
Dry steam cleaning – The hygienic and efficient alternative to conventional cleaning
Dry steam technology offers significant advantages to the food industry environment:
Advantages:
- Hygienically safe cleaning
Reduction of germs and biofilms through superheated steam
No chemicals needed on product contact surfaces - Highly effective – even on the toughest organic residues
Grease, protein residues, oils, starch blends, caramel, dough residues, powders / cleaning right into the micropores, conveyor modules, weld seams and edges - Audit and certification compliant
Supports HACCP, IFS, BRC, GMP standards
Reproducible, documentable results - Cleaning without long downtimes
Dry steam = immediately ready for production again
Many areas can be cleaned during ongoing operation - Fewer resources – lower costs
Significantly less water, hardly any chemicals
Shorter cleaning cycles & reduced personnel costs - Minimal moisture
No corrosion, no malfunctions
Perfect for electrical equipment, control engineering systems and sensitive components
- Hygienisch sichere Reinigung
Reduktion von Keimen und Biofilmen durch überhitzten Dampf
Keine Chemikalien auf Produktkontaktflächen notwendig - Tiefenwirksam – selbst bei stärksten organischen Rückständen
Fett, Eiweißrückstände, Öle, Stärkeblenden, Karamell, Teigreste, Pulver / Reinigung bis in Mikroporen, Bandmodule, Schweißnähte, Kanten - Audit- und Zertifizierungskonform
Unterstützt HACCP, IFS, BRC, GMP
Reproduzierbare, dokumentierbare Ergebnisse - Reinigung ohne lange Stillstände
Trockendampf = sofort wieder produktionsbereit
Viele Bereiche lassen sich im laufenden Betrieb reinigen - Weniger Ressourcen – weniger Kosten
Deutlich weniger Wasser, kaum Chemie
Kürzere Reinigungszyklen & geringerer Personalaufwand - Minimalste Feuchtigkeit
Keine Korrosion, keine Funktionsstörungen
Perfekt für Elektrik, Steuerungstechnik und empfindliche Baugruppen
Typical areas of application in food industry:
- Meat and sausage production
- Fish processing
- Baked goods and pasta
- Dairies and cheese production
- Sweets & chocolates
- Fruits & vegetable processing
- Beverage production & bottling plants
- Frozen food & convenience items
- Packaging lines & conveyor technology
- Refrigerated and hygiene areas
