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 | | RESIN SURFACES PROVIDES SIZZLING SOLUTION FOR SAUSAGE MAKER | | | Resin Surfaces Ltd (RSL) | | 19/08/2008 | | | Resin flooring specialist, Resin Surfaces Limited (RSL), has added floors at an award winning sausage manufacturing plant to its growing list of installations in the food industry.
Andrew’s Quality Foods, recently voted ‘sausage producer of the year’ and ‘pork sausage maker of the year’ 2008 by North West Fine Foods, used RSL products on three new floors at its Salford factory.
In order to satisfy industry hygiene standards and regulations, Andrew’s Quality Foods required a flooring solution that provides practical hardwearing capabilities and can be steam cleaned regularly. In addition, each production area within the plant needed to be a different colour to denote low-risk and high-risk production areas.
Contractor MW Flooring chose to use RSL’s Polyurethane, Resuthane TG69 product to ensure the clients’ specification was met and to allow a quick installation. With production taking place during the working week, installation had to be completed over weekend periods to limit disruptive downtime for the plant and its employees.
Vince Maskell, project manager at MW Flooring commented: “Resin floors provide excellent durability with minimal requirement for repairs or maintenance. They can also be applied in situ which offers significant hygiene benefits.
“The reduced number of joints and absence of seams in resin floors allows ease of cleaning and less opportunities for cracks to harbour germs. This is imperative in food production locations where hygiene is essential.”
Jeremy Waterhouse, sales and marketing director at RSL added: “For such a prestigious food producer, hygiene is our top priority, particularly when raw meat is involved. The peace of mind that production area floors can be deep cleaned to the highest possible standards, without compromising the finish of the floor, is one of the best reasons for installing Resuthane TG69.”
“Resuthane TG69 has been developed to be the best in the business, and we are delighted to see it so widely adopted at Andrew’s Quality Foods. We look forward to our high quality range of products finding a home in many more production areas.” | |
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