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This sector includes all producers of raw and processed meat, fish, shellfish, raw eggs and processed yolks and egg whites. An important proportion of the egg white is what binds these products together. The sensitivity of egg white to denature, gelatinise, polymerise and dry out often makes the cleaning process very difficult.
We will think along with you in order to realise your objectives together. Reducing the chlorine-containing products also forms part of the possibilities!
Developed from a local butcher in the nineteen sixties to a snack giant within the Belgian and Dutch markets. Their aim is to consciously carry out the processes within a production process right the fi rst time, in order to ensure a good quality product is supplied with a minimum impact on the environment. Attention to food safety is therefore their biggest concern.
Developed from a local butcher in the nineteen sixties to a snack giant within the Belgian and Dutch markets. Sustainability and a reduction in energy is one of their business pillars for reducing the impact on the environment. Their aim is to produce as little waste as possible within a production process, to carefully process the wastewater and to adopt a ‘first time right’ approach in relation to the execution of all processes.
The company has a washing installation for plastic crates, with a wash tunnel which is equipped with 3 wash basins, with a processing capacity of 1200 items/hour and 3.7 million items on an annual basis. This customer realised more than 90% of its crates still displayed label and adhesive residues after the cleaning process.
