Perfect hygiene conditions in flake ice production - self-evidence?
MAJA - specialists in hygienic flake ice production
Since the early sixties, sausage and dough producers, but also fish traders and supermarkets, have trusted in the refrigeration from flake ice. Hygiene is a very important subject, as exactly this can become critical for those who use the ice for food processing. Wherever flake ice is used in the production or refrigeration of foodstuff, hygiene should have a high priority. Today no producer or processor of fresh food items can afford the risk of contamination from any source, including ice.
Hygiene in flake ice production is not an extravagant pretention - but a must for every responsible food processor!
Being manufacturers of flake ice machines, we know the problem very well: A flake ice machine often runs round the clock. Neither hygienic machine construction, nor excellent drinking water quality are enough if regular cleaning of the machine is neglected. Each type of ice machine, no matter whether it works with a plate, a spiral or a horizontal evaporator, must be cleaned, decalcified and disinfected at regular intervals. This is a normal and necessary process because drinking water as well as seawater always contain microscopic organic and mineral impurities. Over time these impurities deposit on machine parts that come into contact with the water. After years of operation, the "inner life" of an ice machine can look quite ugly: