John Lord Flooring for Dalepak Grillsteak Factory.
As the Dalepak factory, part of the Northern Foods Group, has a high pressure production environment with a number of wet processes, it is vital to ensure that floors are slip resistant and easily cleanable.
As part of an ongoing refurbishment project undertaken by Dalepak to maintain high performance working areas, John Lord Industrial Flooring most recently installed Uragard HT 120W flooring system with their Aspen drainage system in the vegetable sorting area. The HT 120W resin-based flooring ensures superior performance, in particular because of the improved anti-slip characteristics and its durability. The Aspen stainless steel drainage system, developed through Lord's long experience of installations for the food industry, provides efficient drainage and can isolate areas of heavy liquid spillage, which is an important feature for the safety of the workforce.
To further enhance floor hygiene, John Lord have also installed an Aspen antibacterial footbath, with stainless steel handrails, in the production personnel access area. The footbath has been specially designed to provide an automatic hygiene barrier for the frequent foot traffic in and out of the production area, with the production staff wading through a footwash and brushed grillwork underfoot to help remove loose debris from their footwear,
Stainless steel kerbs, back-filled with concrete for impact resistance, and smooth on-site welded joints, complete the seamless hygiene solution for Dalepak. They provide easy clean surfaces and eliminate potential bacteria traps without the need for the time-consuming and costly concrete-cast kerbs being used at the floor/wall joint.
Dalepak's food production systems are designed to meet the highest standards imposed by the BRC (British Retail Consortium) and EPSIS (the European Food Safety Inspection Service). They operate an effective hygiene system with foam-down chemical cleaning and sanitising of all the stainless steel equipment and floors overnight, during the production cycle, ensuring the factory maintains the highest standards of food hygiene and cleanliness.
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|Publication:||Food Trade Review|
|Date:||Aug 1, 2000|
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