Cleaning with boosted water
A cleaning system is a long-term investment. Choose a system that will function reliably for years to come
and avoid extra costs and untimely problems
When choosing a cleaning solution for your food or beverage processing facility, it is vital to take several aspects into consideration - not least hygiene, the environment and costs.
Best solution for open plant cleaning in the food and beverage industry:
Low-pressure cleaning with boosted water
Low-pressure cleaning with boosted water is the most efficient way of cleaning difficult surfaces. The impact of the low-pressure water jet is greater than with high pressure.
Economic and environmental studies speak in favour of low-pressure cleaning with boosted water compared to high pressure cleaning.
The perfect combination of the correct temperature and volume of water in interaction with chemicals means that our solutions are optimised for cleaning the surfaces in all types of food and beverage processing facilities contaminated with fat, bacteria, yeast, microbes, limescales and other deposits. This way all surfaces are not only visually clean, but also bacteriologically clean.
Low-pressure cleaning with boosted water offers a range of benefits
Significant reduction in cleaning time
Reduced water and chemical consumption
Less wear on processing equipment and affected surfaces
Improved work environment
Low maintenance and service requirements
Water jet impact
Low pressure with boosted water vs. high pressure
The impact of the water jet when applying low pressure with boosted water is greater than with high pressure.
An increased water flow enables a wider reach of the water jet.