Meat and fish processing industry

If the factory isn’t clean, its product can quickly become unappetising. When it comes to processing meat and fish, absolute hygiene is a must – not just because of the strict guidelines, but also out of responsibility towards the consumer.

Our experts know exactly how you can meet these strict standards. From foam cleaning and crate washing to personal hygiene, we have the right solution for every area.

As an alternative to conventional cleaning agents, our CLENOL® product family offers you a complete range of cleaning solutions with eco-labelled products. 

More about CLENOL®

When producing high-quality cured and smoked products, your machinery needs to be in top condition. Your smoke chamber cleaning concept should be tailored to the product you’re making, so the only step you need to perform after foaming is rinsing. In order to achieve a uniform curing pattern and avoid grey discolouration, all the hollow needles in the curing injector must be free of abrasive resin deposits, resinified fats, oils, proteins, meat fibres and curing residue.

Are you sure that your disinfection process always reaches the required 82°C when cleaning containers? Do you know exactly how much water your system consumes and the correct concentration for your cleaning agents? Is the wetting of your containers up to standard, or do unwanted spray patterns form due to the nozzles being set incorrectly? We will find the weak points in your crate washing process and the areas where you can save money.

Blades and cutting tools are some of the most common carriers and spreaders of germs during meat and fish processing. That is why we clean and disinfect not just the blades, but their accessories too. In order to maintain fast throughput times, the germ load on blades and process surfaces such as slicers and ripsaws must be reduced in a matter of seconds. Read on to find out how our LeraSafe Cutting Hygiene cleaning concept can help you with your cold disinfection.