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🆙 What hangs above us might just be the key to a safer food future.   In the latest episode of Behind Clean Lines, we give attention to the often overlooked features hanging from the ceiling in food facilities—all critical components when we’re talking hygienic design in food manufacturing. Meet Steve Voelzke from Robroy® Industries, our expert guest, as he sheds light on the unseen risks lurking above our food production floors.  You’ll learn: - Why production installations require more attention - How electrical raceways and HVAC systems can be a significant risk - How to combat the risk of contamination Curious about how overhead conditions contribute to safety?  Tune into the full episode for brilliant insights and real-world examples from Steve. 🍽️ 🎙️ https://lnkd.in/dmEepYzC 🤔 Are your overhead structures visible or hidden away?

Attention all food manufacturers. There’s a risk, you’ve forgotten.  And it’s right above you. You're not alone. Hygienic design isn't just about what's underfoot; it’s also about what's overhead. And missing this can lead to contamination risks we can't afford. Join us for a fascinating conversation with Steve Voelzky from Robroy® Industries on the next episode of Behind Clean Lines. 🎙️ 🔍 Here's what we'll explore: - The often-forgotten impact of overhead infrastructure on food safety. - Why electrical installations in food factories should not be an afterthought. - The need for better integration between design and hygienic standards. - Insights into proactive measures for a cleaner, safer environment. Here’s what you should do:  1️⃣ Find “Behind Clean Lines” in your favorite podcast app 2️⃣ Click subscribe and hit the bell 🔔 3️⃣ Hang tight – Wednesday’s in two days

NGI Global Sales Meeting 🚀 Yesterday, we brought together our talented commercial team from across the globe for a dynamic event at the Weber Grill Academy Denmark. The meeting was packed with opportunities to: • Share knowledge and exchange ideas • Strengthen team bonds through engaging activities • Dive into product and concept training • Collaborate on our 2025 sales strategy and beyond • Build connections across our diverse sales departments This event wasn’t just about looking back—it was about looking forward. Together, we shaped the path toward our goals for 2025 and the future, emphasizing strategy, innovation, and teamwork 🎯 👏 A big thank you to everyone who contributed to this incredible event and Weber Grill Academy Denmark for their outstanding service and support! Want to be part of our journey? Learn more about joining the NGI team here: https://lnkd.in/dvQRDi2U #NGI #HygienicComponents #Sales #Strategy #Teamwork #Components

We’re excited to introduce the newest members of our Sales team! 🎉 Cain Moore is joining our US-based sales team, bringing his expertise to serve our American customers. Andreas Munk Petersen and Morten Lybech Nielsen are joining the DACH sales department, covering Germany, Austria, and Switzerland. All three bring valuable experience and energy to our teams and are eager to dive into the world of Hygienic Components. They’re currently completing their onboarding and training and will soon be out on the road, connecting with our customers. Let’s give them a warm welcome to the NGI family! 👏 👉 Meet the rest of our team here: https://lnkd.in/dvQRDi2U #WelcomeOnBoard #NewBeginnings #NGI #Sales

Please share your thoughts with us! 💭 In December, we will be releasing episode 14 of our podcast Behind Clean Lines! And we are curious – have you listened to our podcast? Has there been an episode that stood out to you and resonated with you the most? We want to make sure to produce episodes that inspire and bring value to you! Please help us do so by answering the poll below and adding a comment about any topics, themes or specific guests that you’d like to see covered in future episodes. It is much appreciated! 🙏 Is your favorite episode not in the poll? LinkedIn only allows for 4 options, however, here is a reminder of all the episodes we've released. Please use the comment section to let us know which episodes stood out to you: 1) Strategic Drivers for Growth in the Hygienic Manufacturing Sector (w. NGI’s CCO ,Niels Vindsmark) 2) Compeititve Advantage Through Optimized Hygienic Design (w. NGI’s CTO, Tomas Hecht Olsen) 3) Knowledge Sharing in Innovation (w. President of NGI DriveTech, Theis Philip Jensen) 4) Establishing Leadership in the Hygienic Manufacturing Sector (w. President of Sales-Americas, Jacob Esker) 5) Can Hygienic Design spur Competitiveness? (w. NGI’s CCO, Niels Vindsmark) 6) How Collaboration Drives Hygienic Innocation (w. NGI’s CTO, Tomas Hecht Olsen) 7) Optimizing Operations: Why Change What Works? (w. NGI’s CPO, Philip Skall Hansen) 8) Future-Proofing Businesses in Food, Bio and Pharma Industries (w. President of NGI DriveTech, Theis Philip Jensen) 9) Food Factory Assessment: How it’s done and what to look for? (w. Dr. Thomas Buehler, Ecolab) 10) The Evolution of Food Production Equipment (w. Ulrich Thielemann, Food Technology Thielemann) 11) 6 Design Choices for Safe Food Production (w. Nate Harrison, Phoenix Innovations) 12) Safe Food Production: How to set cleaners up for success (w. Dr. Thomas Buehler, Ecolab) 13) 3 Challenges for OEMs building for the poultry industry (w. Nate Harrison, Phoenix Innovations)

Do you dare an honest answer? → How agile is your organization? In a food market that's constantly shifting, constantly pushed by high demands, agility becomes your greatest ally.  So again, ask yourself:  When your competitors maneuver quickly to meet changing demands and embrace innovation, how do you respond?  🔹 Are you making decisions that reflect speed and flexibility? 🔹 Are you prioritizing customer needs in your strategy? 🔹 Have you considered how technology can enhance your responsiveness? Your customers expect swift responses. How does your company promote agility? Share your thoughts in the comments below! 👇

Are you listening to all members of staff? Even those working late at night? 🌌 Clear, honest, and direct communication is a cornerstone in high food safety standards. 💬 How do you handle your communication? Find the full interview with Thomas Buehler here:  https://lnkd.in/eZaTkeTW

🙏 A huge thank you to everyone we met at Food Tech Expo in Warsaw! Hygienic solutions and food safety is a journey rather than an end goal and FoodTech Warsaw underlined that, we're not alone on this journey! 🛡️In case we missed you in Warsaw, we’re still here to future-proof your equipment. Reach out to learn how NGI’s solutions ensure greater efficiency and food safety.

Did you know the average American is on track to consume nearly 100 pounds of poultry each year? 🍗 This staggering number is a clear signal for those of us in the food production and manufacturing industry.  With demand soaring, the pressure is on for us to find efficient, sustainable production methods. The stakes are high!  🔍 What are your thoughts? ⤵️ - How can we innovate to meet this demand?  - What practices can we adopt to ensure quality and sustainability?  - How does this consumption trend impact our strategies moving forward? 

👋 We're here! For the next three days you can find us at FoodTech Warsaw booth B3.16a showcasing our hygienic solutions! Hygiene isn’t one component—it’s a system. We help ensure your equipment meets strict standards, helping you stand out and meet future regulations. See how the smallest details make a difference! Visit us at FoodTech Warsaw B3.16a 👀 Food Tech Expo #FoodSafety #HygienicDesign #MachineBuilding #FoodIndustry #Innovation