In the high-stakes world of poultry processing, where food safety and quality are paramount, the strategic deployment of key equipment plays a pivotal role in upholding the strictest hygiene standards. Three essential components – personal hygiene, open plant cleaning, and air disinfection – form a powerful triad that safeguards the integrity of poultry processing.

Hygiene stations should be put at the entry of the production workshop, as well as at strategic locations within the facility, such as between raw and cooked product handling zones.

Foam cleaning machines are used for cleaning and sanitizing processing equipment, conveyors, tables, walls, floors, and other surfaces that come into contact with poultry products.

Air disinfection machines are typically installed in strategic locations, such as above processing lines, in inner packaging areas, and in other high-traffic or high-risk zones within the poultry factory.