Food processing equipment must be customizable for every food production

Food processing equipment ensures that the production is cost and time-efficient as the food processing industry is very delicate. To comply with rigorous hygiene standards, the raw materials should be handled with care and caution. Solutions for the food processing sector provide a diverse range of custom practices to meet individual needs for food production. Food processing technology has an ergonomic design, simplifying production stages.

In synergy with the newest technology, the systems allow the material to course smoothly through the shortest number of phases possible while minimizing food waste and contamination risk. Large capacity and effective digital monitoring guarantee quick cost reduction, efficient service and maximum performance optimization. The equipment also rationalizes production lines and offers integrated solutions. With simple management, maintenance, and cleaning, complies with the highest cleanliness standards, such as HACCP, IFS and NSF.

Products are made of high-quality stainless steel and designed in-house. That means they are fully customizable for every food production, including poultry, fruit and vegetable, fish and seafood and meat. The food manufacturing industry has to maintain high-quality control measures and hygiene standards. When businesses fail to implement cleanliness systems correctly, they put public health at risk. A few simple practices and establishing proper hygiene systems are significant for public health and safety. 

food processing equipment

Why are hygiene systems crucial for food industries?

Food processing technology is ever-evolving and fast-paced, so maintaining rigorous sanitation standards is crucial. The food industry prioritises consumer safety and environmental responsibility. That is why it is investing in progressive tailored hygiene systems. Implementing modern equipment is not only cost and time-saving, but also reduces work-related illnesses and injuries. It must adhere to strict standards like Hazard Analysis and Critical Control Points, developed by NASA in the 1960s, to control the food consumed by astronauts. HACCP methodology was later presented to the entire food processing sector and became a subject of European legislation.

HACCP plan includes process management, fitting-out of facilities and equipment, water supplies, environmental cleanliness, cleaning and disinfection, pest control, personal hygiene and staff training and development. Locations of hazards and risks depend on the facility and the industry. That is why risk assessment and food processing equipment, must be tailored to the specific production plant. Well-established hygiene practices prioritize consumers' health and well-being by preventing potential hazards such as bacteria, chemicals, parasites and even physical risks such as glass or metal consumption. A thorough analysis, constructed of risk consisting of the combination of the likelihood or danger and the seriousness of the consequences for the consumer, shows critical control points are specified and should be kept under control to prevent hazards.

Food processing technology and how to design the space?

Food processing equipment must comply with the highest hygiene and quality standards. Ergonomic design should guarantee efficient service, optimize performance, and reduce labor costs so the design is paramount. Consumers' demand for fresh food with minimal impact on nutritional value has led to the development of various preservation methods. These are mild compared to previous ones with more additives, acids, sugars, salts and preservatives.

Preservation technologies ensure that companies establish tailor-made hygiene systems, which prevent contaminants from affecting the products throughout production. Their structure was designed in a way that can not directly or indirectly contaminate the food. Proper food processing technology arrangement creates barriers and zones, contributing significantly to food safety. The first barrier should always be on the outside before the personnel can enter the production area. Entryways should also include hygiene stations, which ensure hygiene upon arrival.

The second barrier incorporates window and door openings, floor drains, air circulation lines, and vents. The third barrier defines the restricted areas or zones within the food processing plant, each with different hygienic requirements. The list represents the food processing equipment, which must have a proper structure and should protect food from external contamination.

food processing technology

Food processing equipment for work area and food-specific processing lines

Hygiene systems are a vital part of every work area where manual food handling takes place. The work area consists of single or multiple workstations, which must comply with strict regulations guaranteeing work simplification and higher productivity. Food processing technology NIEROS® features various solutions for hygienic and convenient material handling. A rotary turntable is a machine that accumulates products from production before continuing to other stages, while the telescopic conveyor enables fast and simple loading or unloading.

To overcome unexpected production challenges, food processing lines need fully customized solutions, based on space constraints, time or productivity. At NIEROS® we provide solutions for every processing phase - from raw materials to packaging. Following the latest trends in food production, we manufacture unique solutions for red meat, fish, fruit and vegetables, food-mixture weighing, marination, poultry and bakery processing lines. The equipment, which complies with the strictest requirements of HACCP, NSF and IFS, can be standard or fully customized for small-scale or complex production.