Page 75 - AMEFT Journal 2021-2

TECHNOLOGY & SUSTAINABILITY
Kohlhoff: Tamper-proof hygiene stations
(Source: Kohlhoff)
The regulations on the hygiene of foodstuffs require each company which produces, treats, processes, cooks, stores, transports, distributes food or places it on the mar- ket to ascertain, sustainably control and document the stage work levels crucial for food safety in the entire pro- cess operation as well as fix and implement appropriate safety measures, also known as HACCP.
In order to protect hygiene-sensitive areas from a con- tamination, effective tamper-proof access controls have to be put into the staff entrance area for this purpose. Such measures frequently present a special challenge to the operators due to their partly quite high complexity.
Kai Siekaup, Sales Manager at the German company Kohlhoff Hygienetechnik, summarizes the advantages for customers "With our long standing know-how in develop- ment and consulting, we thereby offer valuable and qua- lified support that benefits architects, specialist planners and builders. In doing so, we consider individual customer requirements which we realize with our custom made hy- giene stations in-house.“
The tamper-proof compact hygiene stations from the SL- Line were developed for companies and operating areas in the food processing industry and communal catering with up to approx. 40 persons per shift change.
The DLSO-SL 1500 + EK 400 WRT model combines the three components for hand cleaning, drying and disinfec- tion with a turnstile and a module for dry or wet cleaning or disinfection of shoe soles. In the completely touch-free sensor-controlled washing area, soap is first dispensed from the separate soap outlet tap. Then- preset at the fac- tory- clear water runs for a further 8 seconds. This running time can be individually adjusted via the integrated proces- sor control. In the next step, the high-speed dryer, which is equipped with a residual water drain, automatically dries the hands thoroughly and in an environmentally friendly
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manner in approx. 10 seconds. The air flow is activated only after the sensor has detected the presence of both hands.
Only after the two-hand disinfection, which functions according to the same principle, has been carried out, does the turnstile release access. While passing through the stati- on, the soles of the shoes are wet cleaned and disinfected by rotating brushes. For bakery operations that require dry clea- ning of the soles, the system can be equipped with a crumb tray. It can be easily opened, emptied and cleaned.
A multifunction display shows the various hygiene steps in 4 colors and, if optionally equipped, reports critical fill levels of liquid soap, hand disinfectant and sole cleaning agent.
Multi-shift operations in the food industry as well as larger slaughtering and cutting plants with more than 40 persons per shift change will find the compact hygiene stations in the HD-Line optimally designed to meet their requirements.
The CHECK-IN-STATION HD model combines three compo- nents for sensor-controlled and thus touch-free hand clea- ning, drying and disinfection with a turnstile and a cleaning module for shoe soles. For hand cleaning, soap must first be taken from the tamper-proof two-hand soap dispenser before the water flow starts. In the next step, the high-speed dryer dries the hands in about 10 seconds. The electric hand dryer can be replaced by a paper towel dispenser with wastebasket.
After that, two-hand disinfection must be performed be- fore the turnstile allows access. During hand cleaning, the shoe soles are cleaned and disinfected in the continuous cleaning machine.
A multifunctional display shows the various hygiene steps in 4 colors and reports critical fill levels of liquid soap, hand disinfectant and sole cleaning agent.
(Source: Kohlhoff)
AMEFT 2 2021 75