In the food industry, hygiene and production efficiency don’t always align. But they should. At Robroy Industries, we believe that a holistic approach leads to better, safer facilities. 💡 What’s your approach to balancing hygiene and production needs? Share your insights in the comments! (And don’t forget to check out Steve Voelzke’s thoughts on this topic in the latest episode of Behind Clean Lines—available on your favorite podcast app!) #Robroy #BehindCleanLines #HygienicDesign #FoodandBev #LeadingTheWay
Production installations and hygiene doesn’t always match up. But in the food industry, both are needed. What to do? Steve Voelzke from Robroy® Industries has a suggestion: 👉🏼 OEMs & construction companies in the sector must consider both, and maybe even merge the two to take a holistic approach to building for the food industry. Ask yourself: ❓Where do installation standards match hygienic ones? ❓Where are discrepancies—and where are the best comprimises? ❓Do you include production installations in the hygienic design? 💡 By considering how these standards work in harmony, we can develop products and solutions that tackle industry challenges head-on. Do you consider e.g. electrical installations in your machine design? Let us know in the comments ⤵️ (also, find the full episode of Behind Clean Lines podcast in your favorite podcast app)