In food manufacturing facilities, sanitation is not only required but is often overlooked as an area for efficiency improvements. The sanitation process can quietly become one of the biggest drivers of downtime and additional utility use. When cleaning results aren’t consistent, teams tend to add insurance steps – such as increasing rinse time, using higher pressure, hotter water, or more chemistry to feel confident. Those small add-ons stack up fast and can stretch sanitation windows, increase water and chemical consumption, and create shift-to-shift variability.
In this video, we are talking with Jacob Pounders, Design Engineer II, from Spraying Systems Co. about where sanitation typically slows down in food plants and what it takes to get more repeatable results. We will talk about conveyor cleaning, washdown routines, and how CIP and portable approaches fit into a complete sanitation strategy. And later, we will reveal a brand-new product Spraying Systems Co. has developed to improve how washdown teams work, day to day.
