Meat processing

Removing protein, grease, and other residue

High standards of hygiene are critical in meat processing to avoid the spread of disease and prolong shelf life. Containers are stained with different types of residues that require a careful cleaning strategy: Grease does not melt until 35°C, and albumen and proteins cannot be dissolved at temperatures below 45°C – but burn on at temperatures above 48°C.

Carefully designed washing process

Our washing solutions are designed to comply with stringent requirements, for example maintaining a consistent washing temperature between 45 and 48°C. We can help you select a detergent that targets specific contaminants and helps you comply with local hygiene regulations.

Optimal cleaning at low water consumption

Our solutions reduce water use through features such as careful nozzle placement, efficient rinse and washing processes, and filters that allow you to re-use washing water in your rinse processes. This lowers resource consumption at your facility.

Finding the solution you need

We work closely with you to define your business requirements through a project process that covers all important aspects – whether you need a fully integrated solution with several processing modules or a standalone machine. No two businesses are the same, and requirements vary. We make sure that we cover yours.