Sanitation: Keep your products and customers safe
At RONDO, we prioritize hygiene in our machines to help you maintain a clean production process without compromising efficiency. Our bakery machines and lines are designed with stainless steel and seamless interfaces to minimize bacteria growth and meet the highest sanitation standards.
Why Machine Sanitation is Important
Food safety is integral to production. It ensures that everyone who enjoys your product is not in danger of falling ill from consuming it. Why does sanitation matter? Food safety is one of the pillars of any business that has to do with the food industry. Your production process must be clean from start to finish and can be, with diligent and thorough hygiene practices. This, however, does not mean the process has to be an immense drag on production.
RONDO understands that your time is precious, and the faster your line can be up and running again, the better. Our machines are designed with hygiene in mind and meet our high standards. Please take a look at our ASTec (Advanced Sanitation Technology) lines. They are our industrial-level machines and are the shining example of our commitment to sanitation. They have been thoroughly thought out and designed to maximize efficiency and hygiene.
Food Safety First: Hygienic Design Principles in Our Machines
Firstly, the materials. Our machines are all stainless steel and made with materials compatible with the products they produce, their environment, and the cleaning agents used. This means that from the belts, the dough runs onto the cutters that shape the dough; they are all built to be in contact and cleaned quickly afterward.
Secondly, they are built to reduce the propagation of bacteria. The man-machine interfaces, like buttons or valves, are designed to be impenetrable to liquids or products. There are no niches, and all cavities are smoothly welded shut. This prevents flour or food particles from falling into hard-to-clean places and growing bacteria within the machine.
“Easy accessibility and materials that quickly cleaned make the sanitation process easier,” said Johnson Yu, demonstrator and test baker for RONDO. “A machine that meets these needs will be a production advantage.”
Also, different work processes are separated wherever possible to prevent cross-contamination or products from being tampered with.
Protecting Consumers and Your Brand from the Dangers of Food Contamination
To stay up to date with the latest trends in sanitation, we are members of the European Hygienic & Design Group (EHEDG). As members, we have received information on cutting-edge sanitation processes and technology, which we can integrate into our machines. Is that big of an issue? The answer is a resounding yes. Should you fail to meet your country’s requirements, you can be fined or shut down until you do. In worst-case scenarios, your food could be contaminated with bacteria, leading to an illness outbreak and, in severe infections, death. As a result, there would be a complete recall of your product off shelves.
“You can seriously endanger many people if you are not careful,” said Thomas Grossman, demonstrator and test baker. “Not only that, but it will also cost you a lot of money and time to fix this, between disposing of the product and the rigorous sanitation process that would follow.”
Every year, in the United States, 48 million people fall ill from foodborne illness, according to the Centers for Disease Control (CDC). In Europe, 23 million people a year are affected, according to the World Health Organization (WHO). When it comes to foodborne illness, many of these cases result from improper handling of dairy, eggs, meat, and plants. To combat this, you must clean thoroughly and regularly with machines that prevent bacteria from building up. We strive to create a product that will exceed your expectations, make your job easier, and keep your customers safe.
Interested in learning more? Get in contact with your region’s salesperson! You can also browse our machines here!
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