30. September 2016

Optimal surfaces for the food industry

KASAG Swiss AG has since long been working with different partners on the question of creating the optimal surface for food industry.

In the area of batch-cooking plants for fruit preparation, vegetables, jams, marmalade, compote, jelly, and sauces, the following represent the main cost drivers:

⦁ Product loss owing to adhesion to the surfaces during product changes and cleaning

⦁ Time devoted to cleaning and thus reduction in production output

⦁ High cleaning costs, system investment in cleaning agents

⦁ Contamination of production batches through pollution

Our aims in light of this problem is to:

⦁ recognize and understand the “mechanism”

⦁ choose the optimal surface

⦁ generate significant cost savings for the producers of foodstuffs

In the meantime, we have come up with possible solutions. If you happen to be interested, we request you to contact us.

We look forward to sharing our findings with you about the prospects of optimal surfaces for the food industry.