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White Paper

Efficient Scale Cleaning in 7 Easy Steps

White Paper

Avoid contamination risk to keep your employees and customers safe with efficient cleaning processes

Bench and floor scales are often installed in hygienically sensitive environments in a production plant and should be cleaned according to strict sanitation plans. This paper highlights criteria to use when selecting a weighing scale for such an area and provides guidance on how to specifically treat food-contact and non-food-contact surfaces. 

 

Download your free copy of the white paper for support with defining a detailed sanitation plan for daily and weekly cleaning procedures.

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How do I know my equipment is hygienically designed?

How do I know my equipment is hygienically designed?

Effective and efficient cleaning starts with the right equipment. There are scales available on the market that have approval for hygienic design from the European Hygienic Engineering and Design Group (EHEDG) and the National Sanitation Foundation (NSF), but if such an approval is missing, consider the following points when selecting a scale for a hygienically sensitive environment:

 ✔ Cleanable to a microbiological level

 ✔ Made of compatible materials

 ✔ Accessible for inspection, maintenance, cleaning, and sanitation

 ✔ Sanitary operational performance

 ✔ Hygienic design of maintenance enclosures

For more details and support with identifying these key features, download the white paper.

How do I ensure continued performance?

How do I ensure continued performance?

Achieving consistent quality, high productivity, and minimal waste are all critically important in the food and beverage industry. A proper approach to service and maintenance ensure you can continue to achieve optimal performance. We've developed a quick guide for food producers to define a cost-effective maintenance program and maximize the value of any weighing equipment investment.

 

View the Quick Guide: Professional Services for Food Producers