Our clients have one overriding goal: High profile hygiene and systematic cleaning at low cost with minimum disruption.
Hugh Crane has collaborated with microbiologists and food technologists to design and manufacture hygiene systems for our clients in the food processing and allied industries since 1983.
We appreciate your lost production time is very expensive. Our response is an unrivalled dedication to detail.
At the heart of our philosophy are the dual needs to use the best of materials and to keep our customers’ downtime to an absolute minimum. One reason for our success is that each system is custom designed to best suit your precise needs.
Our strong customer base includes many of the major UK food production and processing organisations. Systems are designed to allow further modules to be easily added - our customers demand flexibility - and of course, as illustrated in the latter pages of this brochure, we manufacture a comprehensive range of high quality robust and reliable accessories.
All Hugh Crane systems are designed to be user friendly, robust and reliable, giving the owner the ability to comfortably meet his environmental responsibilities.
“We are committed to the satisfaction of our customers and aim to build a mutually beneficial long term relationship based on good service and value for money”
Our emphasis on high speed of maintenance and commitment to after sales service through our training of both clients and our own engineers makes Hugh Crane systems the first choice for the country’s food producers.
In the food production and processing environment your cleaning objective is to produce surfaces free from debris and food residues which may harbour bacteria. Hugh Crane systems provide:
- Improved cleaning efficiency
- Simplicity of operation
- Ease of maintenance
- High quality components
- Hygienically designed products minimising bacteria harbouring
- Low water usage
Pressures and Temperatures
On the following pages we address the different pressure and flow requirements for a wide variety of scenarios.
Inadequate pressure can often result in poor cleaning results. Excessive pressure will cause aerosols and splashing which increases the risk of both cross contamination and equipment damage.
Typically, washing temperatures over 65˚C are commonly used in meat production; however heat can have a detrimental effect on some chemicals and can even fix some proteins such as egg.
Hugh Crane engineers are here to advise on the appropriate pressures, temperatures, flow rate and chemical application equipment needed for your processing requirement. Please call us on 01493 750072.
