Hygiene Station PBW-41E

Overview of a hygiene station

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

Reasons why you choose our hygiene cleaning station

1. Hygiene Compliance: our hygiene stations are with the functions of personnel hand and boot cleaning and sanitizing, designed to comply with hygiene standards and regulations such as BRC, IFS, HACCAP, SQF, FSSC 22000, ISO2200, etc. in the food industry.

2. Durability and Quality: the hygiene barriers are made of 304 stainless steel, made by automatic welding, which is strong and durable. Sanitary-grade pipes and fittings comply with food hygiene requirements.

3. Easy Installation: our machines are simple to install and only require water, electricity, ventilation, and the insertion of spliced drain pipes. In addition, the hygiene stations are split structure designs suitable for workshops with different entrance sizes.

4. Easy Use: our hygiene stations sanitize sensor-based hand and boot cleaning. Furthermore, we also set the voice prompts for hygiene steps, so the food factories do not need to spend additional time on training and use.

5. Easy Cleaning and Maintenance: our hygiene stations are quick to join and disassemble design, clean, and maintain without tools.

6. Customization Options: we are the source factory and support OEM ODM OBM customized service.

7. Cost-effectiveness: our hygienic entrance adopts a dual nozzle design, with a 20-micron spray covering evenly, saving chemicals and water.

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 factories,

is strategically determined to address critical control points and minimize the risk of contamination. The stations are widely used in the areas below.

• 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

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.

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