FOOD and beverage manufactures are increasingly looking to improve their processes and quality of product, according to Albany Door Systems business development manager Les Davies.
“To eliminate any contamination from within the manufacturing area the door has to be examined as a possible contamination source. This has placed emphasis on examining closely the materials that are used to make high speed doors,” Les revealed in his FOOD magazine’s educational webcast: Key Elements Of A Successful Food Safety Program now online.
“We are seeing more stainless steel used in the door construction where other materials may corrode or dissolve,” he said.
“The construction of covers and profiles are manufactured to eliminate dust catching areas such as sloped tops on control boxes and top roll covers not allowing the dust to settle. Stainless steel is easy to wash down to clean.
“Door blade fabrics, with a smooth surface, that reduce the possibility of any contamination sticking to them should also be rugged enough to be impervious to heat, cold, humidity and moisture but still offer reliability and a long life,” Les said.
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