An end to the battle of cleaning

An end to the battle of cleaning

Imagine producing without the hassle of cleaning—saving you an incredible amount of time! In a pastry bakery, this might seem like a dream. Creams, butter, chocolates, and other ingredients aren't exactly things you can leave overnight. But what if cleaning became a thing of the past? At Rens Bakery Solutions, we aim to alleviate this burden.
Johan van Rens

Johan van Rens

Achieve Cleaner, More Efficient Bakery Operations

It's time to halt the water ballet, reduce cleaning times, and prevent downtime—allowing you to focus on what truly matters: perfecting pastries.

We're eager to share insights on how optimal machinery can minimize downtime and maximize productivity. From advanced cleaning systems to waterproof designs, discover how the right equipment can make a difference in your bakery.

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The Daily Battle with Cleaning

To combat microbiological growth, periodic cleaning is essential. Various stakeholders are involved: the technical department prioritizes preventing electrical and mechanical issues caused by moisture and cleaning agents infiltrating equipment. Meanwhile, production departments aim to minimize downtime and maximize productivity, necessitating swift and efficient cleaning processes. The cleaning crew, often external, faces the challenge of thoroughly cleaning spaces and machines within limited timeframes to ensure readiness for the next production run.

Cleaning inevitably takes time, but reducing daily cleaning time yields savings every single day, which adds up significantly over a year.

 

While cleaning agents are indispensable for combating dirt and bacteria in bakeries, there's a hidden risk. These agents, while effective at removing dirt, can thin water, making it easier to seep into cracks and seals. This can lead to issues like electrical and mechanical failures, resulting in costly production line downtime.

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Hygienic Design

To minimize these issues, investing in machines with hygienic designs is crucial. Our designs eliminate caps, gaps, or inaccessible areas where water can accumulate, fostering bacteria such as Listeria or Salmonella. The goal is to reduce both cleaning time and the risk of microbial growth.

Another vital aspect of hygienic design is the waterproofing of machinery. Optimal sealing of electrical cabinets and mechanical components, like bearings, is crucial to prevent moisture ingress and oil leakage. The IP69K certification serves as a benchmark for water resistance, indicating a machine's suitability for humid environments.

Downtime is a no go

In an industry where time equals money, minimizing downtime is paramount. Johan emphasizes that while initial investments in hygienic machinery and cleaning processes may be higher, they ultimately lead to lower operational costs. By investing in machines with hygienic designs and optimal sealing, bakeries can not only minimize cleaning time but also reduce the likelihood of failures due to wet cleaning.

It's evident that bakery hygiene extends beyond keeping work surfaces and equipment clean—it's integral to machine design and operation, essential for maximizing efficiency and quality in production. 

Investing in advanced hygienic solutions enables bakeries to lower operational costs and improve delivery reliability, thereby increasing customer satisfaction.

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