FOOD PROCESSING & MEAT PACKING
Food processing facilities face strict USDA and FDA sanitation requirements. Effective washdown requires water at 140°F–160°F to kill pathogens, dissolve fats, and meet HACCP protocols — while keeping operators safe from scalding.
WASHDOWN CHALLENGES IN FOOD PROCESSING
Pathogen Elimination
Salmonella, E. coli, and Listeria require water temperatures of 140°F+ to be effectively eliminated from equipment surfaces. Cold water alone is insufficient.
Fat & Grease Removal
Animal fats and processing oils solidify below 120°F. Effective degreasing requires hot water to dissolve and flush these residues from equipment and drains.
USDA/FDA Compliance
Federally inspected meat and poultry plants must document sanitation procedures. Washdown stations with thermometers provide verifiable temperature records for HACCP logs.
Operator Safety
Processing environments are wet and fast-paced. Uncontrolled hot water or steam creates serious burn hazards. Thermostatic mixing stations protect workers while maintaining sanitation effectiveness.
RECOMMENDED FOR FOOD PROCESSING
These SuperKlean models are most commonly specified for food processing, meat packing, and poultry facilities.
DuraMix 8000GM-B
The industry standard for steam-equipped food plants. Zero steam leak design, brass ball valve, rated #1 by independent steam experts.
VIEW PRODUCTModel 3600M-B-T
Built-in thermostatic shutoff and thermometer. Ideal for facilities with hot water supply instead of steam.
VIEW PRODUCTDuraFlow Classic DH150
The industry-favorite spray nozzle for 20+ years. 304 stainless steel, 150 PSI / 200°F rated. Available in color-coded options.
VIEW PRODUCTREADY TO SPEC YOUR FOOD PLANT WASHDOWN SYSTEM?
Northeast Controls has been supplying food processing facilities since 1937. Same-day shipping available on most orders.