Industrias José Luis Blanco, S.L.

Nowadays, the production and transformation of food is carried out in large factories, with continuous processes of production hence the importance of the design of the processing equipment.

Facilities and equipment for the food industry must be designed and built according to hygienic design principles to ensure food safety.

The goal of hygienic design is to reduce or eliminate the risk of a source of physical, chemical or microbiological contamination of food, both directly and indirectly.

Hygienic design has to pursue two purposes, facilitate cleaning and disinfection and contribute to the conservation and maintenance of the equipment or installation.