Hygiene critical to kitchen design

摘要

Increased emphasis on food safety make Cleaning-in-Place (CIP) functions ever more critical. The design of today's modern kitchen technology should not only guarantee a good product, but also allow maximum continuous run times encompassing a 24/6 workweek, even with caramel or fudge recipes, before CIP (Cleaning-In-Place) is required. Hygienic design and maintenance friendly features (Chocotech Service Information System, SIS) are also key features in minimizing downtime. Well-thought out fully automatic CIP loops, using dairy-type non-mix valves, allow part of the system to undergo CIP while the other part continues in production mode.