Sequence of products
Light products before dark ones, mild before strongly seasoned, vegan before those with animal-derived ingredients. Because of its pigment, beetroot runs at the end or before a deep clean wherever possible.
Access for cleaning
What cannot be reached does not get clean. Cleaning flaps on screws, removable covers and easily accessible drums make sure staff can reach every product-contact point.
Changing parts without tools
The faster screens, inserts or peeling tools can be changed, the more likely it is that cleaning at product changeover will really be thorough.
Separating vegan and vegetarian
Anyone producing vegan and non-vegan products on the same line needs documented cleaning between batches. The same applies to allergens such as celery, which is one of the allergens subject to mandatory labelling.
Recipes in the control system
Storing cooking times, mixing times and temperatures per recipe in the control system shortens changeover and makes quality the same from batch to batch.
