flooring

No compromise slip resistant flooring

In the Food and Beverage manufacturing industry, two of the highest priorities are employee safety and food safety. In the world of flooring, these two challenges are in constant conflict. You can throw chemical resistance, abrasion resistance, heavy traffic, thermal resistance at any flooring company and they’ll have a solution, but throw them the battle of slip resistance vs cleanability? You’ll only be left with a couple of half-hearted responses.  Read more

Bespoke flooring solutions available for small and large beverage plants

Food hygiene and safety are critical in an industry where traceability is a key plank on which some brands live or die. And it’s just not the source of the product where traceability comes into its own, there are the processing aspects, too.

Australian food and beverage manufacturing and processing have a good worldwide reputation when it comes to the quality of its processing plants. As well as having high-end technologies, the country’s safety and hygiene standards are up there with the best in the world. There is a reason the rest of the world covets produce made on these shores.

This reputation doesn’t come by accident. It is due to diligent, and sometimes overbearing government standards and regulations that make Australian-made food and beverages popular around the globe.

It is also due to the commitment by service providers who build the plant and machinery that make up this important primary industry.

Flooring is a key component of any food or beverage plant, but it’s not just a case of laying a concrete slab and hoping for the best. There are many considerations that need taking into account.

“First, the flooring, will have to be safe underfoot,” said Tony Miller, who is director of flooring specialist, Roxset. “In other words it has to be a finish that’s slip resistant.

“Second, it needs to be graded to floor waste because they’ll have a lot of liquids about, not only during the cleaning process, but for general processing, too.

“Third, the floor should conform to Food Safe Australia regulations. From the point of view it needs to be seamless, impervious, and have a radius cove at the floor wall intersection.
“Finally, there is the aspect of cleaning depending on what sort of chemicals they use. If they use a CIP, or caustic solution for cleaning, then they need a floor that doesn’t wear away.”

Miller has been in the flooring business for 35 years and knows the pitfalls that customers – especially those who are starting on their manufacturing and processing journey – can fall into if they don’t get the right type of flooring in place. When Roxset first visits clients, usually there is a general awareness about the regulations and standards that need to be met, but it still pays to get expert advice.

“Not only is there an expectation from regulators that standards are met, but end-users and customers – the like of Coles and Woolworths – that are going to buy a product from a particular beverage manufacturer might send in their own auditors. They will come in and make sure these standards are being met. They will also have an audit trail, which goes through and looks at all aspects of what the manufacturer is doing and they would expect it to meet and certain standard. If it doesn’t, they are not likely to buy it.”

Traceability is where the audit trail comes in. According to Miller, these companies would expect manufacturers to be able to demonstrate that they have followed procedures and at various demarcation points it has been signed off.

“There may be a recording made of things like temperatures and bacteria counts and all sorts of things could be incorporated into the audit trail,” he said. “And that is where a HACCP system is good. It details the various aspects of an audit that need to be met so that management has a guideline and something to follow.”

While the type of flooring that Roxset produces is top-end, it is the outcome that is important. Miller knows that when it comes to building a plant that is up to state or federal standards then it is the whole package that is important – and that can come at a cost.

“Every aspect of the building is going to be expensive, but they are upfront costs,” he said. “You can’t operate a business without drainage, without proper equipment and it just falls into that category. You can’t be expected to run a business without proper ceiling, wall and floor finishes.”

When it comes to beverage manufacturing such as boutique breweries and distilleries, Miller not only can supply the right type of floor for the environment, but also give advice on how to make it last as long as possible.

“In beverage manufacturing, we have a client whose floor we laid over 20 years ago and they have never had to replace it,” he said. “It comes down to a couple of things. One is maintenance – if they are using the correct cleaning procedures and are maintaining the floor correctly, the floor will last a lot longer. If they are abusing the floor, and they do have to drive traffic on it and people are wilful in their actions, of course they can damage it.”

In a working environment like a beverage manufacturing place, Miller recommends the epoxy floor be a minimum of 6mm in depth, and that will give users in excess of 20 years of life. Roxset also puts an extensive warranty on it that can range from about seven to 10 years depending on what it assesses the activity is occurring on the floor and the state of the existing building. Miller also said that the type of surface that the floor is going to be is something Roxset can design for the customer. Roxset tailors the slip-resistance of that floor to meet the requirement of the individual customer.

“For example, if someone is involved in completely dry production then they don’t need the same level of slip-resistance as some of them where there is a lot of liquid on the floor ,” he said. “If you don’t have a sufficient slip-resistant medium on the floor, and you’ve got something like a banana skin on it, you are going to have a problem.”

Roxset specialises in epoxy finishes, which look smooth and easy to clean. Is that the reality?

“Epoxy is very easy to clean,” said Miller. “Inherent in a slip-resistant finish is the fact is what you need to do the requirement of how you clean the surface as opposed to something that is completely smooth. It is not something you are going to go around with a mop and bucket and mop. That is not compatible with a slip-resistant surface. Captivating scrubbing is.”

One thing that Miller is keen to push is that Roxset is not a company that’s products are a one-size fits all. It designs bespoke floors for a range of different environments in the food and beverage industry.

“We’re not an off-the-shelf product,” said Miller. “What we are doing is tailoring the floor in situ to meet their individual requirements. They are bespoke solutions.

“What we decided to do was make our own product to suit the requirement that we see in the individual operation depending on what they are doing. We look at what liquids might go on the floor; what contaminant might go on the floor; and what chemicals might go on the floor. We design to their circumstance so they are getting the best possible for finish for their particular requirement rather than give them a generic product that might not suit what they are doing.”

Miller said it is important to differentiate between different types of flooring because the requirements for say, an abattoir over a gin distillery, are far apart – different chemicals are needed.

“If it is a lamb abattoir for instance, they can have solid particles of fat on a floor,” he said. “Well, if you don’t have a certain degree of non-slip there, you are going to have major problem. There is going to be a lot of blood going on the floor.

“However, in a beverage manufacturer, it may be just constituent parts of whatever the product they are making. It might have high sugar content but it hasn’t got any fat, so the slip resistance doesn’t need to be to the same extent. That is why we tailor the floor to meet the expectation.”

Finally, Miller said if customers were to remember one thing when putting down a new floor, it’s this: “It needs to reach a certain standard from the point of view of beverage safety, which in other words it can’t harbour bacteria. That practically means it needs to be impervious, which is what we offer.”

Bespoke flooring solutions available for small and large beverage plants

Food hygiene and safety are critical in an industry where traceability is a key plank on which some brands live or die. And it’s just not the source of the product where traceability comes into its own, there are the processing aspects, too.

Australian food and beverage manufacturing and processing have a good worldwide reputation when it comes to the quality of its processing plants. As well as having high-end technologies, the country’s safety and hygiene standards are up there with the best in the world. There is a reason the rest of the world covets produce made on these shores.

This reputation doesn’t come by accident. It is due to diligent, and sometimes overbearing government standards and regulations that make Australian-made food and beverages popular around the globe.

It is also due to the commitment by service providers who build the plant and machinery that make up this important primary industry.

Flooring is a key component of any food or beverage plant, but it’s not just a case of laying a concrete slab and hoping for the best. There are many considerations that need taking into account.

“First, the flooring, will have to be safe underfoot,” said Tony Miller, who is director of flooring specialist, Roxset. “In other words it has to be a finish that’s slip resistant.

“Second, it needs to be graded to floor waste because they’ll have a lot of liquids about, not only during the cleaning process, but for general processing, too.

“Third, the floor should conform to Food Safe Australia regulations. From the point of view it needs to be seamless, impervious, and have a radius cove at the floor wall intersection.
“Finally, there is the aspect of cleaning depending on what sort of chemicals they use. If they use a CIP, or caustic solution for cleaning, then they need a floor that doesn’t wear away.”

Miller has been in the flooring business for 35 years and knows the pitfalls that customers – especially those who are starting on their manufacturing and processing journey – can fall into if they don’t get the right type of flooring in place. When Roxset first visits clients, usually there is a general awareness about the regulations and standards that need to be met, but it still pays to get expert advice.

“Not only is there an expectation from regulators that standards are met, but end-users and customers – the like of Coles and Woolworths – that are going to buy a product from a particular beverage manufacturer might send in their own auditors. They will come in and make sure these standards are being met. They will also have an audit trail, which goes through and looks at all aspects of what the manufacturer is doing and they would expect it to meet and certain standard. If it doesn’t, they are not likely to buy it.”

Traceability is where the audit trail comes in. According to Miller, these companies would expect manufacturers to be able to demonstrate that they have followed procedures and at various demarcation points it has been signed off.

“There may be a recording made of things like temperatures and bacteria counts and all sorts of things could be incorporated into the audit trail,” he said. “And that is where a HACCP system is good. It details the various aspects of an audit that need to be met so that management has a guideline and something to follow.”

While the type of flooring that Roxset produces is top-end, it is the outcome that is important. Miller knows that when it comes to building a plant that is up to state or federal standards then it is the whole package that is important – and that can come at a cost.

“Every aspect of the building is going to be expensive, but they are upfront costs,” he said. “You can’t operate a business without drainage, without proper equipment and it just falls into that category. You can’t be expected to run a business without proper ceiling, wall and floor finishes.”

When it comes to beverage manufacturing such as boutique breweries and distilleries, Miller not only can supply the right type of floor for the environment, but also give advice on how to make it last as long as possible.

“In beverage manufacturing, we have a client whose floor we laid over 20 years ago and they have never had to replace it,” he said. “It comes down to a couple of things. One is maintenance – if they are using the correct cleaning procedures and are maintaining the floor correctly, the floor will last a lot longer. If they are abusing the floor, and they do have to drive traffic on it and people are wilful in their actions, of course they can damage it.”

In a working environment like a beverage manufacturing place, Miller recommends the epoxy floor be a minimum of 6mm in depth, and that will give users in excess of 20 years of life. Roxset also puts an extensive warranty on it that can range from about seven to 10 years depending on what it assesses the activity is occurring on the floor and the state of the existing building. Miller also said that the type of surface that the floor is going to be is something Roxset can design for the customer. Roxset tailors the slip-resistance of that floor to meet the requirement of the individual customer.

“For example, if someone is involved in completely dry production then they don’t need the same level of slip-resistance as some of them where there is a lot of liquid on the floor ,” he said. “If you don’t have a sufficient slip-resistant medium on the floor, and you’ve got something like a banana skin on it, you are going to have a problem.”

Roxset specialises in epoxy finishes, which look smooth and easy to clean. Is that the reality?

“Epoxy is very easy to clean,” said Miller. “Inherent in a slip-resistant finish is the fact is what you need to do the requirement of how you clean the surface as opposed to something that is completely smooth. It is not something you are going to go around with a mop and bucket and mop. That is not compatible with a slip-resistant surface. Captivating scrubbing is.”

One thing that Miller is keen to push is that Roxset is not a company that’s products are a one-size fits all. It designs bespoke floors for a range of different environments in the food and beverage industry.

“We’re not an off-the-shelf product,” said Miller. “What we are doing is tailoring the floor in situ to meet their individual requirements. They are bespoke solutions.

“What we decided to do was make our own product to suit the requirement that we see in the individual operation depending on what they are doing. We look at what liquids might go on the floor; what contaminant might go on the floor; and what chemicals might go on the floor. We design to their circumstance so they are getting the best possible for finish for their particular requirement rather than give them a generic product that might not suit what they are doing.”

Miller said it is important to differentiate between different types of flooring because the requirements for say, an abattoir over a gin distillery, are far apart – different chemicals are needed.

“If it is a lamb abattoir for instance, they can have solid particles of fat on a floor,” he said. “Well, if you don’t have a certain degree of non-slip there, you are going to have major problem. There is going to be a lot of blood going on the floor.

“However, in a beverage manufacturer, it may be just constituent parts of whatever the product they are making. It might have high sugar content but it hasn’t got any fat, so the slip resistance doesn’t need to be to the same extent. That is why we tailor the floor to meet the expectation.”

Finally, Miller said if customers were to remember one thing when putting down a new floor, it’s this: “It needs to reach a certain standard from the point of view of beverage safety, which in other words it can’t harbour bacteria. That practically means it needs to be impervious, which is what we offer.”

Putting the best floor forward

The word “hygiene” is critical in the meat processing industry; mandatory Hazard Analysis and Critical Control point (HACCP) controls were introduced into meat abattoirs in 1996, these requirements are set out in the New South Wales Meat Food Safety Schedule, which the Food Authority and abattoirs jointly manage. Plants are subject to fines, and even plant shut downs for failure to comply with regulations. It is critical that facilities that deal with meat deigned for human consumption not only keep up to these standards but also make sure that everything is in top condition throughout the whole meat processing process.

Meat processing facilities provide some the most challenging and harsh environments for concrete flooring, which are subject to significant thermal recycling.

Key considerations are:
1) cleanable – constant high-pressure washing;
2) chemical resistance – a range of chemicals and PH variations;
3) high compressive strength – flexibility to handle heavy loadsand abrasion; and
4) hygienic conditions – cannot contribute to growth of bacteria, mould or mildew.
Challenging issues for plant floors

Ambient Conditions
The ambient conditions in a meat processing plant are at two ends off the extreme. The “clean” sides of meat processing plants are generally cool during production, while the “dirty” sides are generally warm. Most areas on both sides are constantly wet or immersed in water or water slurries of animal waste, animal blood, fat and other by products. Further processing areas include cooking operations and/or cryogenic processes that can subject flooring to major temperature variations. Cleaning and sanitation operations can also subject the floor to thermal cycling.

Chemical exposure
Strong alkaline cleaners are used in most meat processing plants due to their effectiveness on grease, oil and organic matter. Some plants use live steam to clean and degrease, which can subject the floor to thermal shock and spalling of concrete – this can be costly for the processor.

Animal fat, sugar, vegetable oil, animal and vegetable proteins, wheat gluten, and countless other foods and flood additives will attack exposed concrete due to their acidic nature. These acidic compounds react with the alkaline cement paste, which is a binder for the concrete. This weakens the concrete and makes it more susceptible to damage from impact, abrasion, thermal cycling and further chemical attack. Over time, all these inputs can lead to degradation of the concrete.

Anti-slip requirements
Another consideration is that meat processing floors present constant slip hazards for process workers. They are almost always wet or damp, and combined with animal fats and/or oils, can compromise the safety of the working environment. Plant personnel must have a secure footing, particularly when working around hazardous equipment and/or heavy moving loads.

The floor topping must provide the required anti-slip properties in order to prevent slip and fall accidents. Processing floors are also subject to heavy forklift and pallet-jack traffic. Most damage occurs near isolation joints, construction joints and similar cross-sections of the floor. Heavy traffic will also degrade non-slip performance of a floor system over time due to wearing.

Roxset HACCP Flooring Systems offers a whole range of solutions that can address these issues and has the best coatings to handle all the complex and harsh challenges of dairy and meat processing plants. The specially formulated resin system offers a fast-cure, moisture-tolerant solution with no strong odours or flammability hazards. To top it is all off, these solutions can withstand organic acids and common cleaning and sanitation chemicals.

Safe flooring for dairy factories

According to the Australian Department of Agriculture, the country’s dairy industry accounted for $4.4 billion of Australia’s gross value of agricultural production and around seven per cent of the country’s export income. It has a reputation for producing good quality products that are in huge demand around the world.

In order to keep this reputation intact, the factories where food and beverages are produced have to adopt clean and safe working environments. Not only for the sake of the products themselves, but for the workers, too.

A key area of any factory is its floor space. The ever-demanding world of cheese and dairy manufacturing offer tough conditions for flooring in most facilities that produce and process the products. Typically, with the producers of milk and milk ingredients such as cheese, ice cream, butter, cream and yogurt, face a common challenge with concrete corrosion, as well as dangerous, damp and wet conditions, which are compounded by heavy impact traffic.

READ MORE: The right brew for beverage and distillery flooring

Dairy processing floors are exposed to aggressive acids and alkaline chemical cleaners, including Clean in Place (CIP) chemicals. Heavy-duty, epoxy-trowelled flooring from a company such as Roxset Health and Safety Floor Coatings handles a range of corrosive acids. This includes nitric and phosphoric acid typically found in processing and chemical storage areas. Milk and other ingredients break down on the floor, forming acidic by-products that can also damage the concrete. It is critical that companies protect their concrete from oils and chemical deterioration, while handling impact, abrasion and thermal cycling.

There are strict regulations in the dairy industry, which are required in order to meet Food Standards Australia New Zealand Food Standards Code (FSC) Standard 4.2.4. This is a primary standard that dairy farms must adhere to and follow assiduously. Food Standards Australia New Zealand, Standard 3.2.2 – Food Safety Practices and General Requirements states: “Floors must be designed and constructed in a way that is appropriate for the activities conducted on the food premises”.

When the facility gets wet, which is common in dairy production, it can lead to serious slip issues. This can escalate into expensive lawsuits if care and caution are not taken. It is critical that an anti-slip HACCP complaint aggregate is built into the full thickness of the floor. The profile of this would typically be between 6-10mm for maximum protection. Drains are important in tackling slip hazards where is it important to contour the falls with the correct anti-slip aggregates. It is these types of considerations that Roxset looks into when laying down epoxy flooring at factories that specialise in dairy products.

A dairy facility floor is also challenged by extremes, like cold conditions in the coolers and warm conditions in the processing raw milk and intake side.

This is where a potential for thermal shock and thermal cycling in the floor can occur leading to damage. A heavy-duty non-toxic HACCP epoxy coating from a company like Roxset will be sensitive to any shock. However, it can also handle very hot wash downs, which are also needed in order to keep a factory in excellent condition.

Floor coating keeps bacteria at bay

Centennial Vineyards is a very impressive property incorporating a restaurant, winery and event’s facility for international performing artists, it is located just minutes from the township of Bowral in the Southern Highlands of NSW. It is a picturesque part of New South Wales that has frequent visitors from Sydney’s metropolitan area, as well as those from overseas.

The premium cool climate vineyard is set at more than 760m in altitude, which ensures the grapes ripen slowly with enhanced flavour and intensity. The vines at Centennial Vineyards are planted on more than 80 acres consisting of Chardonnay, Riesling, Pinot Gris, Pinot Meunier, Pinot Noir, Gewurztraminer, Gruner Ventliner and Tempranillo.

The chief winemaker, Tony Cogsriff, has had nearly 20 years working with Centennial. He grew up in New Zealand and after graduating from university worked with many well-known New Zealand wineries before emigrating to Australia to join John Large, who is a successful wine industry retailer and entrepreneur who runs Centennial Winery. Cogsriff has won many accolades for his high-quality wines and sets a benchmark that matches the impressive surrounds of the vineyard.

Like any business, maintenance is something that all companies have to keep up-to-date in order to meet strict regulations within the food and beverage industries. This is no different for Centennial Vineyards when it came to the flooring in its winery.

The existing floor coating was deteriorating from heavy traffic and bacteria build up from yeast and salts, which was causing a dangerous hazard for forklifts. There were also potential contamination issues for the wine.

A new coating was needed, and it had to have several features. It needed to handle heavy and light wear, as well as ongoing wet conditions form the grapes and wash down. Centennial Vineyards asked Roxset HACCP Coatings to provide an impervious non-slip, highly protective and safe coating in its production and cellar areas.

The Roxset SE 6m coating system in the company’s mid grey was installed covering more than 600sqm to key production areas around fermentation, bottling, cellar and barrel areas.

Roxset epoxy screeds and ceramic additives have assisted in providing long-lasting protection to exposed concrete. A high glass finish was applied around coving and an epoxy detail formed around the slotted drains for protection.

Features of the system include a high level of protection from contamination, seamless non-slip finish, and it is long lasting and durable.

“We are delighted with the incredibly hard and durable surface of the SE solution from Roxset,” said Cogsriff. “Protecting our sought after pedigree wines from bacteria build up as a result of possible chipped and exposed surface areas is a critical part of our processing. We now have a fantastic, fresh clean environment which is impressive for both visitors and staff.”

Flooring meets strict food code requirements

Rydges Hotels and Resorts is a hotel accommodation and hospitality provider that operates in Australia, New Zealand and England.

Rydges accommodates one million guests annually across a range of market segments. It provides mid to upscale accommodation, catering from corporate travellers to sophisticated upmarket resorts.

Roxset Health and Safety Flooring, a specialist in food and beverage coating solutions for over 30 years, has been providing tailored HACCP Grade VOC non-toxic flooring to a number of key Rydges properties in Australia since 2008. Currently, five properties have been upgraded with the Roxset SE ultra-hygienic coating in food and beverage preparation and associated areas.

Due to the age of some of the properties, the main kitchens were suffering from maintenance challenges, specifically as the traditional kitchen floors were installed with either large ceramic tiles or vinyl coatings. These coverings present on-going problems with grout cleaning and water penetration through progressive cracking, which led to serious hygiene and slip hazards and would not meet the hazard analysis and critical control point (HACCP) food safe requirements.

Australia is governed by a Food Standards Code. A new code came into effect on 1 March 2016. HACCP is a systematic approach to identifying, evaluating and controlling food safety hazards. A hazard is anything that could make food dangerous to eat and can be, microbiological (e.g. bacteria, virus, fungi) chemical (e.g cleaning products), physical (e.g broken glass, fingernail, hair).

Food safety legislation has specific requirements for food preparation areas relating to the condition and design and includes:
• Floors – should be constructed of a material that is easy to clean and safe to walk on and maintained in sound condition.
• Walls – should be made of durable materials that are washable, non-toxic, easy to clean and maintain.

Over time, Roxset has been upgrading the Rydges Hotel group kitchens by either replacing the vinyl or laying a high-grade seamless epoxy HACCP food grade system over non-drummy tiles. The benefit of epoxy is that when the resin and hardener are mixed together they form a rigid plastic material. This material is strong, durable, resistant and bonds to most base layers. The epoxy is so strong it is used in heavy traffic areas such as industrial environments.

The Roxset SE 3 trowel-on coating is a tailored food grade system which addresses coving, wall intersections and levelling, and falls to drains to ensure rapid cleaning regimes are optimised, especially in busy hotel kitchens.

Roxset SE is a tailored, hand-built protection coating built up with selected aggregates to allow a cure thickness of 4-6mm and has a R12 slip rating.

Roxset recently completed a 380sqm area at the Rydges Hotel in Parramatta, which included the main kitchen, cool rooms, passageway and bar area. These areas are now protected from slippage and any impact or chemical spills and will perform well in excess of 10 years, while meeting all requirements of HACCP’s strict hygiene criteria.

Roxset makes factory floors that won’t crack

Food processing floors take a particular hammering on a daily, sometimes 24/7, basis.

These floors face frequent contact with heat, chemicals, and spills as well as heavy equipment and machinery.

Avoiding the need to regularly replace floors, saves money, time and unnecessary headaches. A concrete floor for example, will not last long in a factory setting without cracking under a heavy load and chemical exposure. 

They are almost impossible to maintain and they risk high exposure to failure of Hazard Analysis and Critical Control Points (HACCP) compliance.

READ: Roxset helps with specialised flooring for Vasse Felix winery

Luckily, there are better options than opting for a concrete floor that may crack under pressure.

Roxset SE’s industrial factory floor is specifically designed and tailored for food, beverage and meat processing facilities. It offers a seamless, clean and safe floor that supports a productive environment while withstanding heavy use for many years.

The Roxset SE solution for food factories is both HACCP and Slip Resistant (R13) to meet the high safety grade. Additionally, the aggregate can be varied to suit the various traffic areas of the factory whether it be foot, forklift or trolley.

Industrial grade coatings offer a seamless surface free of joints, cracks and crevices. Roxset uses epoxy – a thermosetting polymer, which is available in three formulations for a seamless floor. 

The available formulations are water based, solvent based and 100 per cent solid based.

They allow for varying thicknesses, from 3ml to 10ml, depending on a factory’s needs. Epoxy bonds well to concrete and is ideal for use as a resurfacing agent for old or worn concrete. 

The best epoxy formulation is 100 per cent solid for an extremely hard, thick and impact resistant coating.

Cleanliness is a top priority that Roxset has captured in its floors. Limiting the spread of diseases such as listeria is critical.

The Roxset SE industrial floor reduces the risk of contamination in areas around drains so they do not harbour bacteria.

This is done with an epoxy coating, which will dramatically limit these dangerous harbourage points.

A new and different stand-on scrubber

Maker of floor cleaning machines and technologies, Tennant Australia has released a scrubber with the right features to deliver speed, agility and performance to food and beverage makers.

The latest addition to the company’s line-up of scrubber-dryers, the T350 is available with Tennant innovations like touch screen ProPanel, ec-H20 NanoClean, Smart-Fill (Automatic Battery Watering) and IRIS asset manager software to help businesses drive down the rising cost of cleaning.

“The T350 is a new and different stand-on scrubber that delivers category-leading productivity by combining the agility of a walk behind unit with the speed of a ride-on for F&B manufacturers who need the best of both worlds,” Josh Hastings, Tennant ANZ marketing manager told Food & Beverage Industry News.

“High productivity rates and great manoeuvrability make this stand-on scrubber an ideal choice for large or obstructed spaces across manufacturing.”

The unit has a cleaning path of up to 600mm (disk) which means it can deliver productivity rates exceeding 2,795 square meters per hour. It easily handles tight turning circles in small spaces while offering speed over larger sized production areas. What’s more, its turning circle has been designed to easily navigate tight spaces with minimal disturbance.

“As with all Tennant equipment, maintenance of health and safety is a key commitment. Food ingredients, oils, grease, debris and spills are specific challenges to food and beverage makers so maintaining cleaning standards with equipment solutions that not only remove dirt and soil, but also leave surfaces safe, dry, and ready for traffic is paramount to safety,” said Hastings.

The T350’s optimised squeegee design and advanced recovery system are designed to reduce the risk of slip-and-fall accidents and ensure soils are removed from the floor quickly and efficiently in fast paced manufacturing environments. New Smart Fill automatic battery watering technology (automatically) fills batteries to proper levels with (distilled) water which helps increase battery life, extend battery run-time and easily optimises long-term battery performance with a nearly maintenance-free battery watering system.

With excellent down pressure (up to 41kg), the T350 is suitable for a variety of floor surfaces found in food manufacturing, including textured and grouted floors with multiple cleaning pad and brush combinations available from the company’s partner, 3M.

“T350 has been designed with latest technology, operator comfort and safety in mind with ergonomic and easy-to-use machine controls including LCD touch panel with on-board (ProPanel) tutorial videos available,” said Hastings. “For safety, before engaging motion, the forward and reverse light will blink until you tell the unit which direction you want to go.  An intuitive and ergonomic green control knob gives the operator an easy (and safe) way to adjust speed while in motion.”

While cleaning, users can choose between four cleaning modes: Standard Conventional Cleaning, Quiet Mode (for sensitive areas), available Severe Environment Mode (for harder to clean areas) and ec-H2O NanoClean (exclusive to Tennant company).

Ec-H20 (pronounced ec-water) is a detergent-free “green” cleaning technology that uses millions of electrically charged nano bubbles. It not only reduces water consumption (by up to 70 per cent when compared to conventional cleaning), but is also ideal for use in food production areas. Additionally, it voids the disposal of conventional cleaning detergents into the waste stream environment.

“Maintaining sanitary environments is critical for food and beverage facilities,” said Hastings. “Tennant’s total floor care solutions help provide clean, hygienic environments where food or beverages are prepared, processed, packaged, bottled, stored or transported.”

New family of walk-behind scrubbers

Tennant Company has introduced its newest family of automatic scrubbers – the Tennant T500, and T500e – adding to its broad portfolio of commercial floor scrubbers and cleaning solutions.

This new family of walk-behind scrubbers enables professional cleaners to improve cleaning performance and address the hassle of manual battery maintenance. The T500/T500e scrubbers are available with Tennant’s newly enhanced IRIS asset manager, a web-based fleet management system that provides customers more thorough information regarding equipment use to help clean more intelligently and efficiently.

The scrubbers offer versatility, productivity and also tackle one of the biggest customer complaint points — batteries — with the new Smart-Fill automatic battery watering system.

The T500 line continues to deliver Tennant reliability and exceptional performance that our customers have come to expect across the ANZ market,” said Josh Hastings, Marketing Manager for Tennant Australia. “ Innovative on-board technologies like Smart-Fill, IRIS and ec-H2O NanoClean help extend machine life and reduce cost of ownership to cleaning professionals who need predictable results and effective tools to better manage their cleaning programs.”

The T500 walk-behind scrubber offers innovative technologies to drive performance and increase versatility. Equipped with the exclusive Smart-Fill automatic battery watering system, customers can focus on cleaning without the hassle of manually watering batteries.

Key benefits include:

  • Easier Maintenance: Patent-pending Smart-Fill automatic battery watering system eliminates the task of the operator having to manually check, open and fill flooded batteries.
  • Improved Performance: The new 700mm orbital cleaning head option effectively removes floor finish without expensive detergents.
  • Automated Service Notification: Integrated with IRIS Asset Manager to receive automatic Smart-Fill alerts that require immediate attention to provide the ultimate line of defense for maximizing battery performance.
  • Simplified Operation: Optional Pro-Panel LCD touch screen controls with on-demand video tutorials and Zone Settings help deliver predictable cleaning results every time.
  • Minimize Environmental Impact: ec-H2O NanoClean technology electrically converts water into an innovative cleaning solution that cleans effectively, saves money, improves safety, and reduces environmental impact compared to daily cleaning floor chemicals and methods.

Intelligent insights from IRIS Asset Manager allow users to increase productivity, reduce cost to clean and make informed decisions with. The IRIS Asset Manager allows users to monitor and manage their machines while driving performance.

The system provides full visibility of the user’s fleet with a wide variety of reporting and monitoring capabilities including the delivery of key performance metrics and intelligent insights that are conducive to increased productivity. It also allows users to view an analysis of costs to clean, allowing them to make informed decisions regarding where and how to reduce costs.

IRIS Asset Manager provides monitored battery usage so that battery charging behaviors and maintenance may be optimized, thus extending the life of the battery while reducing both battery replacement costs and equipment downtime. New Service Reporter feature for TennantTrue Service customers allows customers to identify trends in maintenance spending including misuse and abuse and machine uptime.

Flowfresh flooring renews HACCP International Certification

The ultra-hygienic polyurethane flooring range Flowfresh has successfully achieved HACCP International certification for the second time, with Flowfresh Cove included in the accredited collection for the first time.

This certification comes just over a decade since the global resin flooring manufacturer Flowcrete Group first combined the silver-ion based antibacterial agent Polygiene with a robust polyurethane coating, creating what is now the go-to choice of flooring for the food and beverage industry.

In fact, many of the Flowfresh coatings that the company worked on a decade ago are still in place and continuing to provide hygienic, reliable and safe surfaces for large-scale food production and processing operations around the world!

Flowfresh was developed to meet a demand in the food and beverage industry for a floor that would withstand the sector’s unique challenges. Without an adequate finish underfoot, food and beverage plants were vulnerable to a long list of unwanted costs and problems.

With an average life-span of approximately 15 years, food producers that have installed the finish know that the facility is protected for the long term against the costs and concerns of a failing floor.

The initially higher cost of installing a thicker, fit-for-purpose flooring solution can lead F&B businesses to opt for a cheaper alternative, however this logic often backfires and ends up costing the company more money over time.

Long lasting antibacterial legacy

Flowfresh not only meets the strict standards of HACCP International, but its antibacterial property goes beyond even this industry guideline by empowering it with the capacity to eliminate up to 99.9 per cent of bacteria in contact with the floor.

The manner in which Polygiene’s unique, all-natural silver-ion technology is incorporated throughout the polyurethane matrix of Flowfresh means that even after a decade and a half, the floor won’t have lost any of its bactericidal power. This contrasts starkly to antibacterial treatments that rely on chemical coatings, which are prone to wearing away over time.

The permanence of Flowfresh’s bacteria killing property was put to the test when it was analysed according to the ISO 22196 standard, which measures the efficacy of antibacterial-treated surfaces. As part of this test, samples of Flowfresh were hot washed and abraded multiple times, over and above the ISO 22196 requirements.

This intensive abuse was undertaken to recreate the reality of what a floor in a food plant would be subjected to and Flowfresh more than proved that it was able to survive such conditions and maintain its superior hygiene credentials.

 

JOIN OUR NEWSLETTER

JOIN OUR NEWSLETTER
Close