A Better Way to Clean Crumb and Flour Deposits
Walk into many bakeries and you will still find compressed air being used to blow crumbs, flour dust and debris from production equipment, conveyors and difficult-to-access areas. It is quick, familiar and often seen as the easiest solution when deposits build up in tight spaces.
However, as food manufacturers continue to focus on hygiene, dust control and operational efficiency, more sites are questioning whether blowing material around the factory is really the best and safest approach.
While compressed air can remove debris from inaccessible areas, it does not necessarily remove it from the production environment. In many cases, the material simply becomes airborne before settling elsewhere, creating additional cleaning requirements and potentially increasing housekeeping challenges.
For bakeries handling flour and other powdered ingredients, there is also the wider issue of dust management. Fine dust particles can spread throughout a production area if cleaning methods are not properly controlled, making effective housekeeping more difficult to maintain.
This challenge was highlighted during discussions between the engineering team at Warburtons’ Ilkeston bakery and Patrick Pritchett, Sales Manager at BVC( British Vacuum Cleaners), part of Quirepace Ltd.
The bakery required a solution for removing crumb and flour
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