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If it requires a toothbrush, it probably won’t get clean…

At Fisher, we believe the easier it is to clean up after processing, the better the cleaning job will be. That’s why we work with companies to identify areas that are difficult to clean and help them work out the best ways to invest in easier to clean materials and elimination of areas where bad guys can hide.  

When it comes to food safety in your processing building the first question we often ask is is how much management and labor you are planning to allocate towards cleaning your food processing facility?

Experience shows difficult areas to clean either will not get clean, or will take a longer shut-down to get cleaned. Whether creating a food safety issue or requiring more labor, both will slow your processing down. Our goal is to help your team maintain food-safe processing conditions with easy-to-clean features and components.

When renovating or planning new construction, Fisher focuses on these key areas for food-safe processing investment:

ELIMINATE CORNERS
Bad actors can congregate in corners throughout the processing area. To make wash-down more effective, we roll our floors to the walls, adding a kerf eliminating a deep corner.

SLOPED FLOORS
Standing water which can cause pathogens to grow, so we carefully design the floors to slope towards the drain and prevent puddles or water from running through walkways. The floors are sloped just enough to allow food particle debris to flow, ensure no ponding but also have just the right amount of grit to prevent slip. Flooring that looks great makes a huge difference during your food safety audits.

DRAINS
Our drains are set in the floor to allow for easy cleaning access, set at the low point on the floor and selected from materials which best fit the chemicals used in the cleaning process.

ELIMINATE BUILDING STRUCTURAL COMPONENTS FROM PROCESSING AREA
Exo-skeletons and dropped ceilings all play a role in making the processing area easy to clean and stay clean. The exo-skeleton design puts the structural supports outside of the building leaving only a smooth wall inside of the building. Dropped ceilings eliminate rafters where dust and debris accumulate, as well as makes it easy to get to the mechanical components of the building. These designs require the cleaning crew to only clean walls and ceilings (no structure) making it easy to clean.

PRIORITIZE EQUIPMENT-BUILDING CONNECTIONS
When installing equipment, pay close attention to the equipment building connections. The building equipment connections include; how the feet of the equipment sit on the floor, the penetration through the ceiling or wall, and what type of material we use during the install. The feet of the equipment need to be installed properly to prevent the collection of water a food particle under the feet.

CEILING AND WALL PENETRATIONS
It is well worth the cost of engineering the ceiling and wall penetration details in a way that works best with the specific piece of  equipment and meets wash-down needs. For example, if the penetration is a high temperature pipe, we ensure we have the correct gap to manage for temperature, but we also close the gap using a stainless-steel escutcheon plate. We provide an engineered detail for each penetration type. With all the gaps sealed, a washdown becomes easier for your labor and no worries about what may be growing behind that opening.

While these design solutions may seem simple, it takes a great deal of planning to ensure the solutions we build meet easy-to-clean standards. Making it easy for your employees to clean means they will clean to your company standards. By eliminating hard-to-clean areas your cleaning crew can work on other essential areas in your food processing plant. Depending on what your cleaning needs or goals are, Fisher Construction Group work with you to make them a reality and easy-to-clean, saving time and labor every day for the life of your processing building.

Reach out if you’d like to talk more.

We’re always here to listen and help troubleshoot a
cost-effective and efficient way to solve the challenges you’re facing.

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What customers are saying…

[wpc_testimonial_carousel names=”Mark Shintaffer Owner District Brewing,Greg Halfmann Director of Engineering Litehouse Foods,Tony Caetano Plant Manager Lineage Logistics” carousel_autoplay=”yes” carousel_speed=”3000″]The project was very complicated renovating an historic building near the water. Dealing with multiple code issues and and typical renovation difficulties, Fisher Construction Group understood how to work through the tough issues and deal closely with the City and various other permitting entities.

All construction projects within operational food processing plants are complex and require considerable orchestration to reach the end goal in a timely and cost-efficient manner. Fisher Construction Group’s team does that in spades.

Your design I build team did a great job working with our tenant-Titan Frozen Fruits, the city of Santa Maria and the various jurisdictions to build the facility so quickly, meeting our tight time line. They developed and implemented solutions every time a problem threatened to stall the project.[/wpc_testimonial_carousel][wpc_featured_box image=”5771″]

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