Cleanliness is important

EXCELLENT HYGIENE throughout the entire food production process

Unhygienic conditions not only endanger the health of employees in the production sector and buyers of food products, but also have economic consequences for a company.

Hygiene should be a fundamental guideline when designing new machines and lines as well as introducing new production technologies.

The concept of EXCELLENT HYGIENE of food industry machines is based on 5 elements:

  1. Flawless components and manufacturing processes of machines in terms of hygiene
  2. Optimal cleaning (dry / wet)
  3. Complete control over cleaning processes and processes ensuring hygiene
  4. Ensuring a high degree of food protection
  5. Experience in the field of hygiene requirements

When selecting new technological equipment it is necessary to thoroughly check the technical properties that affect the maintenance of hygiene.

  • Devices should be manufactured in accordance with HACCP standards.
  • Components that come into contact with food during the production should be made of high quality stainless steel and other suitable materials approved for use in the food industry.
  • Plastic materials should use a certain color code (blue).
  • Devices should be made so that there are no sharp or so-called “dead” corners and hard-to-reach parts, where dirt could accumulate.
  • Surfaces should be smooth, rounded without any sharp edges.
  • Elements for supplying moisture or materials for sprinkling the products with flour, seeds, etc. should be designed so that the supply of secondary technological raw materials into the production process is directed only at the products and not at conveyor belts or other areas of production lines and devices.
  • Conveyor belts should be mounted in such a manner that they can be loosened and parts underneath them cleaned. All conveyor belts should move in such a manner that there is no friction and wear of materials that could easily enter the products.
  • If possible, the belts should be closed at the edges, which prevents the growth of microorganisms on key parts.
  • Machine drive parts should be separated from the parts , that come into contact with food.
  • Components of production lines, primarily components in which perishable raw materials are processed, should be easily removed (dispensers, forming tools, strewers…) so that they can be cleaned quickly and easily, preferably under running water.
  • Together, water and flour form a sticky mass that is difficult to remove. The remaining water after cleaning should be well dried.
  • Fermenters for producing predough should be manufactured in a way that allows thorough cleaning and washing with cleaning agents and under running water. In case of industrial use, we recommend the version with automatic cleaning and washing systems (CIP, PIG).
  • Built-in electrical circuits of production devices (switches, sensors, cables…) should be splash-proof.
  • Only lubricants intended for use in the food industry should be used for care and maintenance.


  • Control over the implementation of hygienic measures in the production process should be regular and thorough.
  • Some manufacturers of technological equipment offer solutions for controlling the cleaning process of individual devices or device assemblies, in the form of software that is integrated into the production line management system or individual components.
  • Via user rights, each user of the device/line is allowed to log in to the program that guides them according to the cleaning protocol.
  • In order to monitor the cleaning process and perform quality control, we can request a specific cleaning process at any time, or print the very protocol, as well.