Hygiene in production facilities starts from the top—literally. Robroy's own Steve Voelzke joins Behind Clean Lines again to discuss how smarter overhead installations and thoughtful design can improve hygiene standards in food and beverage facilities. From optimizing space above machinery to fostering collaboration between teams, Steve dives into practical solutions that make a real impact. Don’t miss these valuable insights!
Hygiene practices in production facilities starts from the top — quite literally. What do overhead installations and the quest for cleaner environments have in common? More than you might think.? Join us as we welcome back Steve Voelzke from Robroy? Industries, sharing his expertise on the practical steps companies are taking to improve hygiene standards through thoughtful design and education. In this episode, discover how: ??? Clean design should begin with better use of space above machinery? ??? Education plays a crucial role in preventing last-minute design flaws ? ??? Open dialogues with all stakeholders, from construction workers to design teams, lead to innovation and improved practices Tune in today, and avoid the common hygienic pitfalls of food factory design:? ?? Find ‘Behind Clean Lines’ wherever you listen to podcasts.? — Also available here: https://lnkd.in/dukBhpPH