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.

The entire System Cleaners range of cleaning equipment apply low-pressure technology with boosted water, safe-guarding the processing environment against micro-organisms (contrary to high pressure which carry the micro organisms in the aerosols), thereby eliminating the re-contamination of surfaces. 

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

Better heat
transmission

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.