Industrial Vacuum Cleaner for Ovens and Bakeries
Ovens and bakeries must comply with stringent hygiene regulations to ensure the production of a high quality finished product. Preventing contamination is a priority in the food industry: the use of an industrial vacuum cleaner for bakeries allows appropriate preventive measures to be implemented, ensuring production efficiency and contributing to brand confidence and reputation. Ignoring the risk of contamination not only exposes the company to potential consequences, but also potentially endangers the health of the end consumer, with possible repercussions and penalties.
Preventing contamination for a good product quality
Using an industrial vacuum cleaner for ovens guarantees:
- Quality: reduces the risk of contamination
- Safety: vacuuming the heated oven safely
- Efficiency: easier and faster cleaning operations
European legislation for the prevention of contamination is based on EC Regulation 852 of 29 April 2004 and the HACCP protocols, which identify, assess and control food safety risks throughout the production process. There are three different types of contamination that products may encounter before reaching the tables of final consumers:
- chemical contamination, which concerns the presence of substances toxic to humans in food (e.g. pesticides)
- biological food contamination, which concerns the presence of pathogenic viruses and bacteria in food (e.g. salmonella)
- physical food contamination, i.e. the presence of foreign bodies or other inedible materials that have mistakenly ended up in food during production.
The first form of contamination prevention, which enables a quality finished product, is a careful cleaning of equipment and tools. In particular, ovens can be stubborn to clean because they accumulate inside them:
- crumbs;
- residues from the baking process;
- burnt flour.
To ensure a certain standard of quality, these scraps must be removed before cooking other products. By using a vacuum cleaner designed to work even at high temperatures, it is possible to clean the oven while it is still hot, without waiting for it to cool down. After that, you can proceed immediately to the next baking, thus avoiding wasting valuable working hours.
XM 20 Oven Industrial Vacuum
Centralised vacuum systems for large production plants
Centralized vacuum systems ensure compliance with hygiene regulations even within large plants where bakery products are produced. With a centralized system, dust and residues can be vacuumed from every corner simultaneously, preventing accumulations. Maintaining a clean environment not only promotes hygienic standards but also reduces the risk of contamination and extends the life of equipment.
