Cleaning equipment for food-production washdown

A food-production cleaning setup needs to fit your process, your working environment and the way your team washes. We can discuss equipment and installation choices alongside the requirements set by your site.

Start with your cleaning process

Tell us which areas are cleaned, the wash duration and the water conditions your process requires. Include your chemical application method and the materials the equipment will contact. The machine selection needs to sit alongside your site’s established cleaning procedure.

Count operators who wash together

The number of hose points is not necessarily the number used at once. Tell us the normal and peak simultaneous demand. A standard single-gun machine should not be assumed to supply multiple operators; the pumps, supply and distribution need to be assessed together.

Check equipment and working conditions

Browse the EHRLE Food Series as a starting point, or discuss a modular KSM installation. Confirm the selected configuration’s permitted incoming-water conditions, pressure, flow and material suitability rather than applying one model’s figures to a whole range.

Idro’s view

We would work backwards from the operators and their cleaning tasks. The important figure is the demand during the actual wash, with the rest of the site still using water.

Parts and support

Keep the exact machine model, serial number and pump reference with your maintenance records. Ask us to identify a replacement part before ordering if the reference or fit is uncertain. For repairs, check our servicing information and coverage.