January/February 2020 - 12

FOOD SAFETY
TRAINING
" I believe this is the best approach.
Comprehensive sanitation SOPs are
large documents with very specific
instructions. A machine operator may
not have the ability to remember every
specific instruction, especially under
the pressures of a typical production
shift. Third-party sanitation crews that
operate in the off-hours have limited
time and limited talent, which increases
the risk of SOP failures. Having a
person with complete knowledge of the
sanitation SOP dedicated to assisting
operators and sanitation crews would
prevent mistakes and/or short-cuts. "
Featured equipment: Model GS10-2
Belt Slicer
The GS10-2 Belt Slicer offers complete
and easy access via hinged doors. All
parts in the food contact area can be
disassembled without the need for tools.
Quick-release tensioners allow for
easy removal of belts. Total disassembly
and reassembly can be completed in
a few minutes. Upon disassembly,
only solid surfaces are left to clean
with complete access. All welds are
continuous and smooth.
Roy Lemmen, Sormac
On choosing equipment
When choosing equipment for high
turnover environments, Roy Lemmen,
sales director, Sormac, said ease-ofuse
is key.
" People do not like to work with
machines that we don't know how to
operate or are impossible to fine
tune. We develop and build
equipment that is
easy to operate
by
us i ng
operatoran
friendly,
easy-to-navigate user interface
and minimal settings. "
On training
Sormac prides itself on working
closely with its customers and their
employees when new equipment is
introduced to the work environment.
" During installation we provide
training to staff and operators. They
explain the in and outs of the equipment.
A wide range of our equipment is offered
with a Human Machine Interface
(HMI) with simplified programs that
limit the specific need of knowledge of
a single operator to adjust parameters
during operation. "
On making improvements
Equipment manufacturers play an
important role in improving workplace
and food safety standards in work
environments with high staff turnover
and untrained workers.
" To improve food safety and workplace
safety we offer equipment that is efficient,
easy to use and environmentally friendly.
We think about noise reduction in the
direct area and minimizing spilling
points, and build according to the latest
standards. We believe it is important to
listen to our customers. "
Featured equipment: SC-940 NextGen
Centrifuge
Sormac's SC-940 NextGen centrifuge
was designed with food safety as its top
priority. The centrifuge is constructed
with a plate frame that has
no blind spots
or hol low
frames. The cleaning and maintenance
crews benefit from this design, as it
make the equipment quick and easy
to access and clean.
" We design our machines based on
feedback and input from our customers.
Less cleaning time lowers overall
cleaning costs and creates more time
for the maintenance crew in between
the busy production shifts. "
Jan Jegerings, Jegerings
On choosing the right equipment
Choosing the right equipment for the
task can be tough. Jan Jegerings, owner
of Jegerings, a Dutch company that
manufactures cutting, drying, peeling
and drying machines, said most of his
clients are looking at the end result, as
in what the equipment can do for the
product they sell.
" The quality of output of washed and
cut vegetables, for instance, is most
important. Ease of use comes second,
then reliability, hygienic design and
user safety. Of course, user safety and
food safety are most important, but
when designing, first thing you think
of is how to create a machine that will
do a perfect job for your customers. "
On hygienic design and ease of use
Getting that perfect cut is the first
step to improving overall hygiene, said
Jegerings. A perfectly cut product will
lose less juice, and juice from fruits
and vegetables are food for bacteria.
" When a machine is easy to assemble
and disassemble, has smooth surfaces
and no dirt angles, then it will be easier
to clean thoroughly by the employees.
When they do not, the chance that they
will 'forget' will be much bigger. Our
washing machines can be simply and
completely (dis-)assembled for cleaning
without using any tools. "
On training
At Jegerings, making sure customers
know how to use their equipment is
part of the service they deliver.
" All customers and employees are
 Sormac's Centrifuge, which comes in 740 and 940
versions, is designed to dry delicate items, such as
leafy greens. Photo: Sormac
12 JANUARY/ FEBRUARY 2 0 2 0
welcome to visit our test center for
comprehensive training. Because of
the foolproof design of our machines
most people can get along with just
watching our videos our reading the
January/February 2020

Table of Contents for the Digital Edition of January/February 2020
