Story · Technology
Why low pressure cleans better.
Gentler on surfaces, safer for people and lighter on water. This is why low pressure is the standard for open plant cleaning.
Open plant cleaning · Food and beverage
Compared to high pressure
Foamico low pressure in numbers.
40%
less cleaning time
60%
less energy
25%
less water
The benefits
Four reasons to go low.
- Less damage. A gentler approach protects surfaces and keeps water and dirt out of places it should not go.
- Better coverage. A wider spray pattern covers more surface and cuts cleaning time.
- Safer work. Less force means fewer injuries and less damage to the plant.
- Less water. Low pressure uses less water and creates less runoff.
In food and beverage
Clean large areas fast.
Low pressure is used on processing equipment, floors, walls and every surface that touches food. It cleans large areas quickly and helps prevent cross contamination between products and batches.
Because the water does not hammer the equipment, machines last longer and maintenance costs fall.
Conclusion
Safer, faster and more efficient.
Low pressure, high volume cleaning is a versatile and effective method. It is often the safer and more efficient choice, and it gives a thorough result without damage or safety concerns.
Want results like these?
Let’s look at your plant.
Tell us how you clean today. We will show you where Foamico can save water, time and chemical.