Skip to Content
forgot your password?
Log In

Please take a minute to register as a member of our site!

 

Efficiency, Food Safety and Sanitation Through Sustainability

Sustainability is a way of doing business and built through company culture.  Ingredients and chemicals, when not efficiently used burden our water source and wastewater treatment plants, increase carbon footprint with excess usage, require more chemicals for cleaning, and at times can inhibit the safety of our work environment.  Many of these ingredients and chemicals are managed in a fluid state where we are challenged with applying them to our products or cleaning in our process.  Advances in technology with precision coatings and even chemistry are changing landscape.

Advancements in technology continue to assist our efforts in becoming more efficient and sustainable.  One such technology is Electro-Chemical Activation (ECA), which provides food processing facilities such as bakeries the ability to produce cleaning and sanitizing chemicals on site.  The process uses only salt, water and electricity to produce skin and eye safe Sodium Hydroxide cleaner and Hypochlorous Acid sanitizer.  The traditional method of obtaining chemicals is to constantly ship in highly concentrated chemicals and dilute them down as needed.  While this method has served the industry well it does present obvious disadvantages from an economic, environmental as well as safety stand point.  The advancements in ECA technology provides an alternative which eliminates the need to ship in new barrels of chemistry, dispose of old barrels, as well as handle and mix dangerous chemistry.  This can all be eliminated while still maintaining high levels of food safety with ECA technology.  Cleaners produced with ECA work great with dough, organics, fats, food grade oils and other ingredients found in the bakery industry.  Additionally, the sanitizers are proven to kill pathogens such as E-Coli, Salmonella and Listeria.

Coating application equipment use Pulse Width Modulation (PWM) technology can be used across the bakery.  Traditional methods cannot match the speed, flexibility, and efficiency.  Lines are faster, product portfolios are growing, and ingredients are more expensive.  Conventional nozzles need 4 times the pressure to obtain double the flow.  When doing so, the pattern changes and complete coverage is sacrificed.  Flow rates and spray patterns of many coatings can be swayed 20% or more with temperature changes.  Temperature controlled systems further enhance the ability to control coating applications when paired with PWM coating technology.  PWM coating technology has shown to use 50% less release agent or glazes.  In addition, you can take advantage of advanced label friendly mold inhibitor technologies that require efficient topical application.  PWM coating technology has resulted in reduction of air pollutants in the work environment, cleaner processing environment, and improved product quality.

Learn how precision coatings and ECA technology are shaping the future of sustainability.  New methods and technology combat consumption, usage, waste, health and safety.  Understand how to manage your water, release agents, lubricants, glaze, mold inhibitors, and cleaning & sanitizing chemistry throughout your facility.

Learning Objectives

  • Understand advancements in sustainability related to fluids used in their process
  • Assess their current processes to identify areas for improvement
  • Find resources to help optimize the application of liquid ingredients and chemicals

Presenter
Anthony Wood, Spraying Systems
Josh DeVoll, Spraying Systems

Presentation Time
Tuesday, February 26, 2019
1:25 pm - 2:00 pm

Session
Breakout 6

 

close (X)