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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

Keeping your bench and floor scales clean is critical and should be part of your sanitation program. Effective cleaning doesn't have to take a long time or be difficult, in fact we have broken down the basic cleaning recommendations into 7 easy to follow steps, including:

  1. How to choose hygienically designed scales
  2. How to prepare a surface for sanitizing
  3. What detergents are best for your scale
  4. How to maintain visual control
  5. How to best disinfect your equipment
  6. How to properly rinse your equipment
  7. What verification procedures are necessary  

Download the white paper, 7 Points to Consider when Cleaning Your Scales, to learn how to speed up your process while maintaining cleaning effectiveness.

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