Hygiene Station PBW-22BR

Overview of a hygiene station

A hygiene station, also known as a hygiene barrier or hygiene entrance, is a specialized entryway system designed to provide a designated area where employees can adhere to proper hygiene protocols before entering clean or sensitive areas in the food industry.

Reasons why you choose WONE hygiene station drehkreuz desinfektion

i-clean system:

• Adjust personnel hygiene time.
• Adjust chemical dosage;
• Auto chemical concentration.

Split structure design:

• Suitable for workshops with different entrance sizes

Anti-splash design:

• Prevent spray outside.

Sanitizer empty alarm

• Save manpower, the administrator does not need to check whether there is a lack of liquid at all time

Sensor technology:

• Fully automated personal hygiene process

Integration:

• Hand disinfection functions, shoes and boots disinfection/wash.

Hygienic-Design:

• SS304 automatic welding

According to HACCP principles, the placement of hygiene stations in various food and beverage processing facilities, including meat, dairy, seafood, baking, and wine and beverage, is strategically determined to address critical control points and minimize the risk of contamination. The stations are widely used in the areas below.

1. Meat Factory:
– Handwashing stations at all entrances to the production areas
– Boot or footwear sanitizing stations at the entrances to the processing zones
– Handwashing sinks near slaughtering, cutting, and packaging areas
– Changing room at the entry and exit of the factory

2. Dairy Factory:
– Handwashing stations at the main entrances to the processing areas
– Boot or footwear sanitizing stations at the transition points between clean and dirty zones
– Handwashing sinks near milk receiving, pasteurization, and packaging areas
– Changing room at the entry and exit of the factory

3. Seafood Factory:
– Handwashing stations at all access points to the production environment
– Boot or footwear sanitizing stations at the boundaries between clean and dirty zones
– Handwashing sinks near seafood receiving, processing, and packaging areas
– Changing room at the entry and exit of the factory

4. Baking Factory:
– Handwashing stations at the main entrances to the production areas
– Boot or footwear sanitizing stations at the transition points between ingredient preparation and baking/packaging zones
– Handwashing sinks near dough mixing, oven, and packaging equipment
– Changing room at the entry and exit of the factory

5. Wine and Beverage Factory:
– Handwashing stations at the main access points to the processing areas
– Boot or footwear sanitizing stations at the boundaries between clean and dirty zones
– Handwashing sinks near fermentation, bottling, and packaging equipment
– Changing room at the entry and exit of the factory

The placement of these hygiene stations is based on the identification of critical control points and the potential for cross-contamination within the production process. By strategically positioning these stations, food and beverage manufacturers can effectively implement HACCP principles, maintain high levels of hygiene, and ensure the safety and quality of their products.

Request for Wholesale Access Control Machine

Our wholesale hygiene access control machines are devices to access a facility or area that has hygiene-related criteria. These machines are useful for environments where maintaining cleanliness and hygiene standards is quite complex.

Due to the requirement of a clean environment, our suppliers work tirelessly to provide the best hygiene access machines at affordable rates. Sourcing our product is easy with a hygiene squeeze wholesale supplier in order to get free quotes and information on other products.

Hygiene access control machine supplier can offer quality shipments with exclusive discounts, check them out today with any delay!

NOTE: However,  the specific layout and number of hygiene stations may vary depending on each processing factory’s size, complexity, and unique requirements.