CREAM, LEMON, VANILLA, ANY FLAVOUR ICE CREAM IS WONDERFUL... (GIANNI RODARI)
Precisely because of the nature and variety of processed foods, which are mainly fresh, liquid or semi-liquid and based on sugars, milk, creams, eggs, there is a very high risk of bacterial contamination and proliferation. As a result these areas must comply strictly with hygiene rules.
These conditions can be guaranteed by performing a thorough cleaning and regular disinfection of the premises, using bacteria-resistant products and implementing the legislative measures that recommend the use of light-coloured, anti-acid claddings and flooring, preferably tile surfaces. This solution is recommended by the various regulations in force, as it is easier to sanitize , guarantee the materials over the years. Efficient floor drainagesystems are essential to eliminate waste water after cleaning processes, with rounded joins between the floor and walls and no edges or 90° angles.
Particular attention should be paid to the strength of the flooring which must be able to withstand the thermal shock (low temperatures employed in the preservation areas), but also the heavy mechanical stress (stativ and dynamic loads).