Effective cleaning and disinfection linked with hygienic design in food factories are pivotal for enhancing productivity, sustainability, and food safety. With focus on hygienic design, factories can deliver many improvements by reducing water usage, conserving chemicals, improving utility consumption, and preventing microbiological contamination. These practices offer significant savings and operational efficiencies. You might ask yourself how is this possible? 

Adam will talk about how a strong focus on hygienic design in OPC (Open Plant Cleaning) and in CIP (Cleaning in Place) applications can have a positive impact on costs, but also on employee satisfaction, all while driving environmental sustainability.