How hygiene systems work
Industrial hygiene systems run automated cleaning cycles that remove chocolate residue, allergens, and other contaminants from production equipment. Each cycle is programmed to meet food safety standards by controlling the fundamentals: heat, flow rate, pressure, and cycle time. The aim is to achieve consistent results without unnecessary water or energy use.
The sequence typically starts with an initial rinse to loosen deposits, followed by a wash phase at controlled temperatures with the correct detergent concentration. A high-pressure rinse clears remaining soils, and then a sanitising or drying step prepares moulds, trays, or trolleys for immediate return to production.
Two main approaches cover most needs. In-line tunnels clean moulds, plaques, or trolleys continuously so items pass through the tunnel without interrupting throughput. Chamber-based batch units handle bulkier items such as Dolavs, containers, and utensil racks, delivering repeatable results inside a self-contained cycle.
